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Easy Chicken Tamale Pie

All you need are some simple ingredients from the pantry to put this slow-cooker meal together. I love the fact that I can go fishing while it cooks. —Peter Halferty, Corpus Christi, Texas
  • Total Time
    Prep: 20 min. Cook: 7 hours
  • Makes
    8 servings

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) cornbread/muffin mix
  • 2 large eggs, lightly beaten
  • 1 cup shredded Mexican cheese blend
  • Optional toppings: Sour cream, salsa and minced fresh cilantro

Directions

  • In a large skillet, cook chicken over medium heat until no longer pink, 6-8 minutes, breaking it 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 until heated through, 6-8 hours.
  • In a small bowl, combine muffin mix and eggs; spoon over chicken mixture. Cook, covered, on low until a toothpick inserted in cornbread layer comes out clean, 1-1-1/2 hours longer.
  • Sprinkle with cheese; let stand, covered, 5 minutes. If desired, serve with toppings.
Nutrition Facts
1 serving: 359 calories, 14g fat (5g saturated fat), 110mg cholesterol, 1021mg sodium, 40g carbohydrate (11g sugars, 5g fiber), 20g protein.

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Reviews

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Average Rating:
  • Barb
    Jan 11, 2021

    Made the recipe with just a couple of slight variations. I added bell peppers to the sauce, added a small quantity of Cabernet, and sprinkled a small amount of mozzarella cheese along with the Parmesan. We loved it. I think this recipe definitely would depend on the quality of the pasta sauce. I used Muir Glen organic with basil and no sugar added. I will absolutely make this again. Delicious.

  • gremaux
    Dec 26, 2020

    No comment left

  • Donna
    Jun 29, 2020

    I gave the recipe only three stars because it is not likely to turn out well if it is cooked as written. I cooked it on high and made sure the meat mixture was bubbling when I put the cornbread batter on top. I used double the amount of spices. It's very good. It's just not good as it is written.

  • Becky
    May 21, 2020

    I have made this three times and each time the cornbread topping is not done! Tonight after it cooking for 2 hrs and it was still not done I've taken if off - put it in a dish and its in the oven to finish cooking. Good recipe except for the cornbread topping - whats the secret????

  • Lalitchandra
    May 6, 2020

    LOVE THIS RECIPE AND IT'S MY FAMILY FAVORITE! I SOMETIMES USE GROUND PORK, BEEF AND TURKEY.

  • Michael
    May 2, 2020

    After two hours on low the cornbread was a soupy mass floating on top. What is the secret to getting the cornbread to "cook"?

  • Armstras07
    Apr 7, 2020

    Absolutely loved it. I actually did mine with beef. Added pace restaurant salsa as a garnish with sour cream. I can’t get enough of it.

  • Butcher2boy
    Jun 30, 2019

    My husband made this for the title said "easy". Which it was, but not flavorful. We missed the chili powder flavor in "our recipe". Grass-fed Black Angus Ground Chuck was used. When it was time to put the cornmeal in (we used homemade) there was a lot of liquid, so baked the cornbread in the oven. Sadly, it didn't make a great meal, but it was "okay" just wasn't our tastings.

  • Scrooge42
    Nov 26, 2018

    My wife and I both thought this was delirious. I used ground beef rather than chicken, just 'cause. Will definitely make again and again.

  • Mary
    Nov 23, 2018

    For additional flavor, I often use salsa rather than Enchilada sauce. Husband likes it better.