| | Filling: |
| 2 | | Cloves garlic, minced |
| 1 | c | Each chopped onions and |
| | Green peppers |
| 1/2 | c | Each chopped celery and |
| | Carrots (I used a good dash |
| | Celery |
| | Seed instead of the celery) |
| 1 | | 10 oz pkg. frozen corn |
| | Slightly thawed |
| 2 | c | Mixed beans (pinto & kidney |
| | Or whatever you have) |
| 1 1/2 | ts | Each cumin and chili powder |
| 1 | ts | Oregano |
| 16 | oz | Tomato sauce |
| 1 | tb | Cornstarch |
| | CORN BREAD CRUST TOPPING |
| 3/4 | c | + 2 tbsp yellow cornmeal |
| 1/4 | c | + 2 tbsp flour (either white |
| | Or wheat) |
| 1 | ts | Baking powder |
| 1 | c | Water |
| 1 | tb | + 1 tsp oil |
| 1 | | 4oz can green chilies, |
| | Drained |
| | ADDITIONAL TOPPINGS |
| | Vanilla yogurt or sour |
| | Cream |
| | Chopped tomatoes |
