Family Meal Kit
One-Pan Bean & Corn Muffin Pie
with your favorite Tex-Mex fixin's
Prep & Cook Time: 45-55 min.
Spice Level: Medium
Cook Within: 7 days
Contains: Milk, Wheat
- Calorie-Conscious
- Fiber-Rich
- Vegetarian
Chef
Laura Alpern
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 4)
- 15½ oz. Black Beans
- 15 oz. Pinto Beans
- 8 fl. oz. Tomato Sauce
- 8 oz. Corn Muffin Mix
- 1 Green Bell Pepper
- 6 fl. oz. Enchilada Sauce
- 5 oz. Frozen Corn
- 4 oz. Shredded Cheddar-Jack Cheese
- 4 oz. Light Sour Cream
- 4 Green Onions
- 2 tsp. Vegetable Base
- 2 Tbsp. Taco Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories550
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Carbohydrates94g
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Net Carbs80g
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Fat14g
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Protein26g
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Sodium1910mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Mixing Bowl
- 1 Large Oven-Safe Non-Stick Pan
- 1 Colander/Strainer
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil.
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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If using ground turkey, break up until turkey reaches minimum internal temperature, 6-8 minutes.
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Add protein to meal as desired.
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1 Prepare the Ingredients
Drain and rinse all beans in a colander/strainer.
Remove stem, seeds, and ribs, and cut bell pepper into 1/4" dice.Trim and thinly slice green onions, keeping white and green portions separate. -
2 Make the Corn Muffin Batter
In a mixing bowl, combine corn muffin mix, 1/2 cup water, and half the cheese (reserve remaining for topping) until mixture reaches the consistency of pancake batter. Set aside.
If too thick, add additional water, 1 Tbsp. at a time and up to 3 Tbsp., until desired consistency is reached. -
3 Cook the Filling
Place a large oven-safe non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add bell peppers to hot pan and stir occasionally until tender, 6-8 minutes.Add white portions of green onions, corn, vegetable base, taco seasoning (to taste), a pinch of salt and pepper, tomato sauce, enchilada sauce (to taste), 1/2 cup water, and beans. Stir to combine and bring to a simmer.Once simmering, remove from burner. -
4 Add Corn Muffin Batter and Bake Pie
Evenly top filling with 7-8 dollops of batter.
Transfer pan to hot oven and bake until corn muffin topping is golden-brown and firm, 20-25 minutes.Carefully remove from oven. Pan handle will be hot! Use an oven mitt. -
5 Add Cheese and Finish Dish
Evenly top pie with remaining cheese.
Bake again in hot oven until cheese is melted, 3-5 minutes.Carefully remove from oven. Pan handle will be hot! Use an oven mitt.Plate dish as pictured on front of card, topping pie with sour cream and garnishing with green portions of green onions. Bon appétit!
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