Picadillo Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 onion, chopped1 clove garlic, minced1 green chile, minced (remove the seeds for less heat)1 tbsp cumin1 tbsp mild chili powder2 tsp dried oregano1 tsp cinnamon1 15 oz can chopped tomatoes (I omitted the chili and used tomatoes with chilis)1 cup salsa1 cup frozen corn kernels1 15 oz can kidney beans, rinsed and drained1 15 oz can pinto beans, rinsed and drained1/4 cup raisins1 cup sliced pimiento-stuffed green olives (optional)salt to taste (optional)Topping3 large sweet potatoes3 large russet potatoespinch of nutmegpinch of cayennepinch of salt
Peel the sweet potatoes and russets and chop them into one inch chunks.
Place them in a large pot with water to cover, and boil until tender.
Mash the potatoes in some of their cooking water, adding a pinch of each of nutmeg, cayenne and salt.
Filling
Place a small amount of water in a large skillet and water saute the onion, garlic and chil until the onion begins to soften.
Add the cumin, chili powder, oregano and cinnamon, and cook stirring until veggies are coated with spices.
Add the tomatoes, salsa corn, beans and raisins and simmer for a few minutes to allow flavors to blend.
Stir in the olives and salt if desired.
Transfer the filling to a 3 quart baking dish and spread the topping over it.
Bake the caserole in a 400 degree oven til the topping is slightly browned and the filling hot and bubbly.
Number of Servings: 8
Recipe submitted by SparkPeople user DRGNGIRL.
Place them in a large pot with water to cover, and boil until tender.
Mash the potatoes in some of their cooking water, adding a pinch of each of nutmeg, cayenne and salt.
Filling
Place a small amount of water in a large skillet and water saute the onion, garlic and chil until the onion begins to soften.
Add the cumin, chili powder, oregano and cinnamon, and cook stirring until veggies are coated with spices.
Add the tomatoes, salsa corn, beans and raisins and simmer for a few minutes to allow flavors to blend.
Stir in the olives and salt if desired.
Transfer the filling to a 3 quart baking dish and spread the topping over it.
Bake the caserole in a 400 degree oven til the topping is slightly browned and the filling hot and bubbly.
Number of Servings: 8
Recipe submitted by SparkPeople user DRGNGIRL.
Nutritional Info Amount Per Serving
- Calories: 331.2
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 927.9 mg
- Total Carbs: 68.5 g
- Dietary Fiber: 14.3 g
- Protein: 12.3 g
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