BURRITO POT PIES

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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

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

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