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Recipes

Tex-Mex Cornbread Pot Pies

Made With:

Sauces/Gravies

Chunky Salsa Mild - 2 Pack

A hearty, premium salsa. Ideal as a dip, topping, or garnish. Mild. Packed 2 jugs to a case.

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Tip

Tip:
For a quick vegetarian version, replace ground beef with 3 lb (1.5 kg) cooked black beans.

Nutrition Facts

Serving Size
Amount Per Serving
Calories 250
% Daily Value
Total Fat 14g
22%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium 910mg
38%
Total Carbohydrate 18mg
6%
Dietary Fiber 2g
8%
Protein 13g
26%
Vitamin A %
Vitamin C %
Calcium %
Iron %

Total Time

90 min.

Serving & Size

(8 oz/225 g of filling each)

Yields

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
Calories 250
% Daily Value
Total Fat 14g
22%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium 910mg
38%
Total Carbohydrate 18mg
6%
Dietary Fiber 2g
8%
Protein 13g
26%
Vitamin A %
Vitamin C %
Calcium %
Iron %

Estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
vegetable oil 2 tbsp 30  mL
medium ground beef 12 oz 340  g
chopped onion 3 cup 175  mL
each chopped carrot and celery 1 cup 60  mL
minced garlic 1 tbsp 15  mL
1. Preheat oven to 400°F (200°C).

2. Beef: Heat oil in large Dutch oven or deep sauté pan set over medium-high heat; cook beef, onion, carrot, celery and garlic for 12 to 15 minutes or until beef starts to brown and vegetables are softened.
Weight Measure
Pace® Medium Chunky Salsaminced garlic 4 cups 1  L
Campbell’s® Ready to Use Beef Broth 3 cup 175  mL
3. Stir in salsa and broth; bring to boil. Reduce heat to simmer; cook for about 15 minutes or until mixture has thickened.
Weight Measure
fresh or frozen peas 1 cup 60  mL
finely chopped parsley 1 cup 60  mL
4. Stir in peas and parsley; remove from heat. Fill twelve 1 cup (250 mL) ramekins evenly with beef mixture. Place ramekins on large baking tray.
Weight Measure
yellow cornmeal 3 cup 175  mL
all-purpose flour 1 cup 75  mL
granulated sugar 1 tbsp 15  mL
baking powder 1 tsp 5  mL
baking soda 1 tsp 1  mL
salt 1 tsp 1  mL
buttermilk 1 cup 250  mL
shredded Cheddar cheese, divided 1 cup 250  mL
eggs, lightly beaten 3 3 
vegetable oil 3 tbsp 45  mL
5. Cornbread: Meanwhile, in large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda and salt. Stir in buttermilk, 1/2 cup Cheddar cheese, eggs and oil. Spoon evenly over top of each beef-filled ramekin; sprinkle with remaining cheese.

6. Bake for about 15 minutes or until topping is golden brown on top, cheese is melted and beef mixture is bubbling.

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