Easy Chicken Tamale Pie
TOTAL TIME: Prep: 20 min. Cook: 7 hours
YIELD: 8 servings.
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
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1 pound ground chicken
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1 teaspoon ground cumin
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1 teaspoon chili powder
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 can (15 ounces) black beans, rinsed and drained
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1 can (11 ounces) whole kernel corn, drained
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1 can (10 ounces) enchilada sauce
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2 green onions, chopped
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1/4 cup minced fresh cilantro
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1 package (8-1/2 ounces) cornbread/muffin mix
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2 large eggs, lightly beaten
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1 cup shredded Mexican cheese blend
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Optional toppings: Sour cream, salsa and minced fresh cilantro
Directions
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1.
In a large skillet, cook chicken over medium heat until no longer pink, 6-8 minutes, breaking it into crumbles. Stir in seasonings.
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2.
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.
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3.
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.
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4.
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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