Mexican pot pie

 Preheat oven to 400F. In a pan, sautee a pound of meat, a chopped up bell pepper, half a chopped red onion, some frozen corn, a couple of chopped tomatoes, cilantro, and any other veggies you want. Add cumin, chilli powder, any other spices you want. Can also do more veggies and less meat. Basically, once it's cooked down, you want enough to fill a 9 inch pie pan. Once the mixture is nicely browned and most of the liquid has cooked out, put it into a 9 inch pie pan. Sprinkle a little aged cotija over the top.

For the topping: in a big bowl, mix 1.25 cups masa flour, 1 tsp baking powder, half a tsp of salt, 1/4 cup fat (we used avocado oil). Add 1 cup of chicken broth. Mix. Keep adding broth a splash at a time until consistency is a thick batter. Scoop and spread in an even layer over filling in the pie pan. 

Bake at 400F for 45 minutes. This comes out pleasingly crisp in the crust and nice and moist for the filling. Probably the easiest way to make a crusty pot pie dish. 

The hands on time for this recipe is really short. Also, can easily be doubled by using 2 pie pans to feed a bigger group. 

Serve with hot sauce and a little sour cream.