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    You are in: Home / Recipes / Mexican Pork Pot Pie With Black Beans and Cornbread Crust Recipe
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    Mexican Pork Pot Pie With Black Beans and Cornbread Crust

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on January 20, 2014

      the liquid in every store bought salsa is very different. you should drain your salsa a bit. the "corn bread /jiffy crust" is better made with real corn meal and the other ing. the crust was mushy and the liquid from all other ing. was not cooked. I cooked it over time. this is a really poor example of how to cook simple and healthy. So many things from a can drives the sodium level up 10 fold! on the other hand it could be really nice with better ing. Be aware of the liquid in all items even if you drain them ( I drained for two hours and let everything come to room temp) still far tooooooooo much liquid. MAKE your own corn topping

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    • on April 03, 2013

      We loved this recipe. I have tried other recipes similar in concept, but this one is by far the best. As it is plenty for my family for at least two nights, I divided the meat filling into two 8x8 pans and then topped with 1/2 recipe of cornbread just prior to baking each. Fresh cornbread is so much better than leftover! Excellent!

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    • on March 10, 2010

      Great Mexican dish. I made half a recipe and we still have 2 servings left. Loved it.

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    • on February 20, 2010

      We loved this! I used a 9x13 and the cornbread topping was the perfect amount spread over that surface area. This was the first time I was daring enough to try a jalapeno in anything (I've been increasing my heat tolerance slowly) and the heat level was fine for me with all of the Tabasco and chili powder as well. I used only Monterey Jack in the cornbread and couldn't taste it at all, maybe next time I will increase the cheese or do 1/2 that and 1/2 cheddar. Thanks for sharing!

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    • on November 17, 2009

      This is okay-- too much cornbread topping for us, though.

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    • on October 30, 2005

      This is an OMG recipe! It deserves more than 5 stars! The taste of the meat mixture in so rich and good. I left out the jalapeno peppers as I am a wimp with hot stuff, but other than that I kept the seasonings as is. I used cut up pork from some center cut pork chops I needed to use up and that was great. This is a great recipe for a family get together, but my husband and I loved it and are looking forward to leftovers. Thanks, Carole in Orlando

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    Nutritional Facts for Mexican Pork Pot Pie With Black Beans and Cornbread Crust

    Serving Size: 1 (473 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 884.0
     
    Calories from Fat 399
    45%
    Total Fat 44.3 g
    68%
    Saturated Fat 20.4 g
    102%
    Cholesterol 193.2 mg
    64%
    Sodium 1038.0 mg
    43%
    Total Carbohydrate 76.9 g
    25%
    Dietary Fiber 10.7 g
    42%
    Sugars 13.5 g
    54%
    Protein 48.0 g
    96%

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