Easy Chicken Tamale Pie Recipe
- 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 large eggs, lightly beaten
- 1 cup shredded Mexican cheese blend
- Optional toppings: sour cream, salsa and minced fresh cilantro
- 1. In a large skillet, cook chicken over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Stir in seasonings.
- 2. 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.
- 3. In a small bowl, combine muffin mix and eggs; spoon over chicken mixture. Cook, covered, on low 1-1-1/2 hours longer or until a toothpick inserted in corn bread layer comes out clean.
- 4. Sprinkle with cheese; let stand, covered, 5 minutes. If desired, serve with toppings. Yield: 8 servings.
1-1/4 cups (calculated without optional toppings): 359 calories, 14g fat (5g saturated fat), 110mg cholesterol, 1021mg sodium, 40g carbohydrate (11g sugars, 5g fiber), 20g protein.
Reviews for Easy Chicken Tamale Pie
"I used ground venison instead. This is a wonderful healthy recipe!"
"Don't know what I did wrong, but I followed the recipe exctly! Mine turned out pretty bland. Won't be trying trying this again."
"This is oh so yummy! Great slow cooker recipe!!!!!"
"Made this recipe last night while camping-INCREDIBLE!"
"My whole family loved it and it was easy."
"Delicious! However I did not use a slow cooker. I just baked in oven on 375 until the cornbread was done."
"This was very good. I used boneless, skinless chicken thighs for the ground chicken. I placed the chicken in the bottom of the crock, then added the spices and the remaining ingredients. I also added 1/4 teaspoon of cayenne for little more heat. We have now made this recipe twice. This is a keeper for us also. Thanks TOH!!!"
"We really loved this and it was so easy. I did it on a day I was home from work, but I could see browning the meat the night before, then putting it all together in the morning and starting the cornbread part when I get home."
"Fast (prep time), easy and delicious! I made a couple of personal substitutions--Boca burger crumbles that I had on hand (I cut the cooker time by about half, I think), and a can of hominy for the corn. If you are what you eat, then I'm fast, cheap, and easy, and this fits that description wonderfully."
"Loved this! Super easy and yummy.. especially the day after. I used diced tomatoes with green chiles for an extra kick. I think I'll throw in some jalapenos next time as well. I did sprinkle a layer of cheese before adding the cornbread mix (as suggested below) and it was delish!"
"This was delicious--I used white onion instead of green because that is what I had on hand. It was yummy and well received by the family."
"very good- only thing I did different was I didn't cook in crockpot (didn't have time) but put in 9in square pan and baked and used shredded chicken instead of ground. I did add shredded chedder/jack cheese under the layer of cornbread. Hubby and I absolutely loved it and he said I can make that anytime I wanted."
"Wow! This was so good. My entire family of picky eaters liked it - thank you for the recipe!"
"Such a good and hearty meal!! And add to that, that this recipe uses mostly staple items and you have a winner! A good meal for this cold winter we have had since it warms you from the inside out!"
"Very good and super easy!"
"I like this recipe better than one using ground beef and tomato sauce. The enchilada sauce really adds another layer of flavor. I made my own from scratch cornbread for the topping. This is a keeper."
"I used a 28ounce can of diced tomatoes, as I did not want a dry dish. I omitted the cilantro and used dried oregano instead. Mixed 1/2 cup of shredded cheese in with my corn bread then used the remaining cup on the top. Delish !!!!!"
"I used extra lean ground beef, did not brown the meat first. Cooked in the slow cooker all day, crumbled corn muffins over the top and sprinkled with the cheese. Very good. I did have to make the enchilada sauce from scratch as I did not have any in the pantry. Mine was a little thick and I wish the color of the corn stood out more to give it more eye appeal. I would give it 4 1/2 stars."
"My husband LOVED this! I agree with another reviewer about needing some cayenne pepper. Also this recipe serves 4-6 people. 8 is a stretch."
"Loved it! Next time we'll add some cayenne since we like a little more heat but it's a keeper!"