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Easy Chicken Tamale Pie

 Easy Chicken Tamale Pie
All you need are some simple ingredients from the pantry to put this together. I love that I can go fishing while it cooks. —Peter Halferty, Corpus Christi, Texas
8 ServingsPrep: 20 min. Cook: 7 hours

Ingredients

  • 1 pound ground chicken
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (11 ounces) whole kernel corn, drained
  • 1 can (10 ounces) enchilada sauce
  • 2 green onions, chopped
  • 1/4 cup minced fresh cilantro
  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 2 eggs, lightly beaten
  • 1 cup (4 ounces) shredded Mexican cheese blend
  • Optional toppings: sour cream, salsa and minced fresh cilantro

Directions

  • In a large skillet, cook chicken over medium heat 6-8 minutes or
  • until no longer pink, breaking into crumbles. Stir in seasonings.
  • Transfer to a 4-qt. slow cooker. Stir in beans, tomatoes, corn,
  • enchilada sauce, green onions and cilantro. Cook, covered, on low
  • 6-8 hours or until heated through.
  • In a small bowl, combine muffin mix and eggs; spoon over chicken
  • mixture. Cook, covered, on low 1 to 1-1/2 hours longer or until a

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Easy Chicken Tamale Pie (continued)

Directions (continued)

  • toothpick inserted in corn bread layer comes out clean.
  • Sprinkle with cheese; let stand, covered, 5 minutes. If desired,
  • serve with toppings. Yield: 8 servings.
Nutritional Facts: 1-1/4 cups (calculated without optional toppings) equals 359 calories, 14 g fat (5 g saturated fat), 110 mg cholesterol, 1,021 mg sodium, 40 g carbohydrate, 5 g fiber, 20 g protein.