1 1/2 tbsp chopped green chiles
1 cup chopped onion
1 can (14.5-oz) chopped tomatoes
1/2 cup frozen corn, thawed
1/2 cup garbanzo beans, rinsed and drained
3 red potatoes, diced
2 cups sliced mushrooms
1 1/4 cups thin sliced carrots
1 cup thin sliced celery
1 can low sodium tomato soup
1 cup water
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 tsp garlic powder
1 sheet refrigerated pie crust
Preheat oven to 375 degrees.
Cook the beef, chiles, and onion in a large skillet over medium heat. Cook, stirring, until the meat is no longer pink and is crumbly. This will take about 10 minutes. Drain well in a colander.
Wipe any fat from skillet with paper towels; return drained beef mixture to the skillet. Add the undrained tomatoes, corn, garbanzo beans, potatoes, mushrooms, carrots and celery. Stir in the soup, water, salt, pepper, and garlic powder. Add lid to skillet and cook mixture, stirring occasionally until tender, about 20 minutes.
Spoon skillet mixture into a large oblong baking dish or pan.
Roll pie crust sheet into a rectangle on a lightly floured surface. Cut into 1-inch wide strips. Arrange strips in a lattice pattern over the casserole. Bake at 375 until the filling is bubbly and the pastry is lightly browned, about 20 minutes.
You can lower the carbs by eliminating the corn, if necessary.
Yield: 6 to 8 servings.
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