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"Fill It As a Comfort Food by Doing in a Deep Cast Iron Skillet.. that's Mexican Pot Pie for You!"

  • Danny Peter Flores
  • May 7, 2018
  • 1 min read

Updated: Sep 10, 2022


Mexican Pot Pie Comfort Food.

Preheat the oven at 175 deg C and bake pot pie for 40-50 mins.

(1) Filling: start with 1lb ground beef or turkey, 1 patty of butter, 3/4 c. oignon, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp garlic powder, 1 tsp salt, 2 c. chicken consommé, 4 Knorr chicken cubes, 1/3 c. parsley, 1 tsp rosemary, 1 tsp thyme, 2 tblsp flour first dissolved in 1/2 c. consomme, 1 1/2 c. milk, and 2 eggs (beaten)

(2) Puff Pastry, try Pillsbury(R), for the Top Crust and add shredded cheese on the Top (Cheddar + Monterrey Jack) arranged inside 2 cast iron skillets.


(3) Side Dishes: Guacamole (see: Allrecipes.com for free recipe).

Stewed Tomatoes Salad Diced, and Marinated with Salsa.

 
 
 

Comments


IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1 

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

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