1 lb. ground beef 1/2 medium onion, chopped 2 cans (15 oz. each) Veg-All Original Mixed Vegetables, drained 1 can (15 oz.) black beans, drained & rinsed 1 can (4 oz.) diced jalapeno peppers, drained 3/4 cup water 1 package (1 1/4 oz.) taco seasoning mix Salsa Sour cream Crust: 3/4 cup all-purpose flour 1/2 cup yellow corn meal 2 Tbsp. sugar 1 tsp. baking powder 1/4 tsp. salt 1/2 cup milk 1 egg 1 can (4 oz.) chopped green chilies 2 Tbsp. vegetable oil In 10- inch skillet, brown and cook ground beef; drain thoroughly. Return meat to pan. Add onion, return to heat, and cook until tender. Add Veg-All, beans, jalapeno peppers, water, and taco seasoning Cook over medium-high heat until most of the liquid is gone. To make crust: In medium bowl, combine flour, corn meal, sugar, baking powder, and salt. Add milk, egg, chilies, and oil; stir until flour is moistened. Spread evenly over top of meat mixture in skillet. Cook, covered over low heat for 30 to 35 minutes or until toothpick inserted comes out clean. Serve hot with chunky salsa and sour cream on the side Servings: 4-6 Prep Time: 15 minutes Cook Time: 30-35 minutes. Try it in the oven! Using an oven-proof skillet, bake at 375° F for 30 to 35 minutes, or until crust is lightly browned 2 cans (15 oz. each) Veg-All Original Mixed Vegetables, drained 1 can (10 oz.) cooked chicken, drained 1 can (10 3/4 oz.) cream of chicken soup 1/4 tsp. thyme 2 (9-inch) frozen ready-to-bake pie crust Preheat oven to 375° F In medium mixing bowl, combine Veg-All, chicken, soup, and thyme; mix well Fit one pie crust into 9-inch pie pan; pour vegetable mixture into pie crust Top with remaining crust, crimp edges to seal and pick top with fork Bake for 30 to 45 minutes or until crust is golden brown and filling is hot Allow pie to cool slightly before cutting into wedges to serve Makes 4 servings