Best Burrito Pot Pies Recipes
BURRITO POT PIES
Bring home the Mexican flavors of burrito by making this chicken pot pie with Old El Paso® salsa, Progresso® black beans and corn - a tasty dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Spray 6 (10-oz) ramekins or custard cups with cooking spray; place on 15x10x1-inch pan.
- In medium bowl, stir Bisquick mix, 1/2 cup of the cheese, water and egg until soft dough forms. Set aside.
- In 3-quart saucepan, heat chicken, salsa, beans, corn and cumin to boiling. Remove from heat; fold in avocado. Divide chicken mixture evenly among ramekins. Spoon dollop of Bisquick mixture over each (dough will not cover entire top).
- Bake 15 to 20 minutes or until crust is golden brown and filling is bubbly. Sprinkle with remaining 1/4 cup cheese. Serve with sour cream and lime wedges.
Nutrition Facts : Calories 380, Carbohydrate 42 g, Cholesterol 80 mg, Fat 1, Fiber 5 g, Protein 24 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1330 mg, Sugar 6 g, TransFat 0 g
MEATLESS BURRITO POT PIES
Ready in 45 minutes, these Mexican-inspired pot pies make a terrific weeknight meal the whole family will enjoy.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Place 1 corn tortilla in each foil tart pan; place pans in 15x10x1-inch pan.
- In medium bowl, mix beans, tomatoes, jalapeños, chili powder and cumin. Divide mixture evenly (about 1/2 cup) into tart pans.
- Wipe out bowl; in bowl, mix rice and cheese. Divide mixture evenly (about 1/2 cup) over bean mixture in pans.
- Bake about 30 minutes or until pot pies are thoroughly heated. Top each with avocado and salsa.
Nutrition Facts : Calories 350, Carbohydrate 41 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 8 g, Protein 14 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 5 g, TransFat 0 g
BURRITO POT PIES
Bring home the Mexican flavors of burrito by making this chicken pot pie with Old El Paso® salsa, Progresso® black beans and Green Giant® Niblets® corn - a tasty dinner.
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Spray 6 (10-oz) ramekins or custard cups with cooking spray; place on 15x10x1-inch pan.
- In medium bowl, stir Bisquick mix, 1/2 cup of the cheese, water and egg until soft dough forms. Set aside.
- In 3-quart saucepan, heat chicken, salsa, beans, corn and cumin to boiling. Remove from heat; fold in avocado. Divide chicken mixture evenly among ramekins. Spoon dollop of Bisquick mixture over each (dough will not cover entire top).
- Bake 15 to 20 minutes or until crust is golden brown and filling is bubbly. Sprinkle with remaining 1/4 cup cheese. Serve with sour cream and lime wedges.
MEATLESS BURRITO POT PIES
Ready in 45 minutes, these Mexican-inspired pot pies make a terrific weeknight meal the whole family will enjoy.
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Place 1 corn tortilla in each foil tart pan; place pans in 15x10x1-inch pan.
- In medium bowl, mix beans, tomatoes, jalapeños, chili powder and cumin. Divide mixture evenly (about 1/2 cup) into tart pans.
- . Wipe out bowl; in bowl, mix rice and cheese. Divide mixture evenly (about 1/2 cup) over bean mixture in pans.
- Bake about 30 minutes or until pot pies are thoroughly heated. Top each with avocado and salsa.
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