chicken tamale pie
Pork
Chicken Tamale Pie
Because it cooks almost entirely in the slow cooker and uses a boxed cornbread mix, this two-layer chicken tamale pie is an easy and mostly hands-off dinner.
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.
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Nutrients per serving: Calories 330, Total Fat 13 g, Saturated Fat 4 g, Cholesterol 20 mg, Carbohydrate 49 g, Protein 7 g, Sodium 280 mg, Fiber 2 g
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