It has been bitterly cold and snowy in Minnesota. I am at once craving variety and comforting, old-school Midwestern staples. These individual Nacho “Pot Pies” are comforting, easy to make for meat eaters and vegetarians, and are also a tasty departure from everyday chicken pot pies. I kept the calorie count under control using fat-free Greek yogurt in the creamy pot pie filling instead of cream or half n’ half, and topped them with a small serving of multigrain chips instead of a buttery crust. We thought the texture and flavor were perfect. When served, each person can add nacho toppings as judiciously as they desire. These mini-casseroles aren’t as “fancy” as Day After Thanksgiving Individual Pot Pies with or without turkey, but they are a guaranteed happy meal for a dreary winter week night or a main course at a Superbowl Party.
Nacho Pot Pies, yield 4 Individual Pies, easily doubled
Ingredients:
1 clove of garlic, minced
1/2 a Red Pepper, chopped
1 Jalapeno Pepper, seeds removed and minced—add an extra pepper for more heat.
1/2 an Onion, chopped
1-14 ounce can of Black Beans, rinsed
3/4 cup of frozen Corn, thawed
1.5 Tablespoons of Taco Seasoning I use Home-Made Taco Seasoning following the Girl Who Ate Everything’s recipe.
2 Tablespoons All Purpose Flour
1 Cup Vegetable or Chicken Stock
1/2 Cup Fat Free Greek Yogurt
2 Scallions, white parts and just the beginning of the green, diced fine
Tortilla Chips–I used multigrain
Shredded cheddar or Monterey Jack cheese to top each Pot Pie
Olive Oil
Optional: cooked chicken, cut into bite-sized chunks, 1/3 cup per dish
Method: Preheat oven to 375 degrees. Coat individual 5-inch baking dishes, or a small casserole dish or glass pie plate with cooking spray or oil.
Sauté onions in olive oil until translucent, add chopped red pepper and cook 2 minutes. Add garlic and jalapeno, cook one minute until fragrant. Sprinkle taco seasoning and flour, blend together and cook 1 minute. Add stock and bring to a boil, then simmer 2-3 minutes until slightly thickened. Stir in Greek yogurt, most of the black beans and corn.
Add chicken, or a few extra spoonfuls of baked beans into each dish. Divide filling between individual baking dishes.
Top with tortilla chips, scallions and shredded cheese. Bake at 375 degrees, 18-22 minutes until golden.
Serve with traditional nacho/taco accompaniments: shredded lettuce, diced tomatoes, sliced olives, sour cream, sliced avocado, lime wedges and salsa. These are Nacho Grandma’s Pot Pies.
