Monday, March 3, 2014
Betty Crocker's Nacho Pot Pie
This was so fun to make, so easy and actually pretty good! I happened to happen upon this recipe online and thought it would be a perfect host for our small Oscar Party. Baby always makes a ton of stock, so the chicken stock in our freezer was an easy acquisition and an ample substitute for the canned Progresso broth suggested in the recipe. A Mexican-flavored rotisserie chicken that we bought was quickly shredded and thrown into the mix--we also used a classic frozen vegetable medley (carrots, corn, green beans, peas), gladly relieved of the task of chopping fresh carrots and then having to further rip open a bag of frozen corn. We eschewed shallots and went for white onions instead, already chopped, to save more time and effort. Tostitos corn chips stepped in as our tortillas of choice and the black beans we used were vegetarian and fat-free. The sour cream topping was fat-free as well and we dotted the whole dish with chopped scallions, simmering into the Mexican cheese.
Do check on this periodically as it bakes for about 20 minutes in your 375-degree oven, to make sure your cheese doesn't burn--and let it sit for about 10 minutes to cool down! Toasting Coronas with lime all around!
Go to BettyCrocker.com for the complete recipe.
Thank you BettyCrocker.com for the photo!