BURRITO POT PIES

Burrito Pot Pies image

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

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Ingredients

1 1/4 cups Bisquick Heart Smart® mix
3/4 cup shredded reduced-fat Cheddar cheese (3 oz)
1/4 cup water
1 egg
2 cups cut-up cooked chicken
1 jar (16 oz) Old El Paso™ Thick 'n Chunky salsa
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (11 oz) whole kernel corn, drained
1 teaspoon ground cumin
1 ripe avocado, pitted, peeled and chopped
Reduced-fat sour cream, if desired
Lime wedges, if desired

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