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
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
Reviews
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.
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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.
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????
LOVE THIS RECIPE AND IT'S MY FAMILY FAVORITE! I SOMETIMES USE GROUND PORK, BEEF AND TURKEY.
After two hours on low the cornbread was a soupy mass floating on top. What is the secret to getting the cornbread to "cook"?
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.
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.
My wife and I both thought this was delirious. I used ground beef rather than chicken, just 'cause. Will definitely make again and again.
For additional flavor, I often use salsa rather than Enchilada sauce. Husband likes it better.