Fiesta Pork Pot Pie

South-of-the-border flavors lend zest to this cheese, vegetable and pork-filled pot pie.

Makes 6 servings

Prep time: 15 min
Baking time: 35 min

Ingredients:

• Filling Ingredients:
  • 1 - Tablespoon Butter
  • 1/3 - cup chopped onion
  • 3/4 - pound boneless pork loin, cut into bite-sized strips
  • 1/2 - teaspoon cornstarch
  • 1 - can (14 1/2-ounce) Mexican-style stewed tomatoes
  • 1 - can (15-ounce) black beans, rinsed, drained
  • 1/2 - cup frozen whole kernel corn
  • 2 - teaspoons chile powder
  • 4 - ounces (1 cup) Cheddar Cheese, shredded
• Crust Ingredients:
  • 1 - container (11 1/2-ounce) refrigerated cornbread twists

Directions:

Preheat oven to 375°F.

1. Melt 1 tablespoon butter in 12-inch skillet until sizzling; add onion.
2. Cook over medium-high heat, stirring occasionally, until onion is softened (2 to 3 minutes).
3. Add pork; cook, stirring occasionally, until no longer pink (3 to 5 minutes). Stir in cornstarch.
4. Add tomatoes, beans, corn and chili powder; continue cooking, stirring occasionally, until mixture comes to a boil (3 to 5 minutes).
5. Remove from heat. Stir in cheese. Spoon pork mixture into ungreased 8-inch square baking dish.
6. Unroll cornbread dough; separate to form 16 strips. Pinch ends of 2 strips together.
7. Twist strips; pinch other ends together. Repeat with remaining strips.
8. Place 4 twisted strips across pork mixture.
9. Place remaining twisted strips crossways over first strips; cover with aluminum foil.
10. Bake 20 minutes; remove foil. Continue baking for 15 to 20 minutes or until golden brown.