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Cristina Cooks: Easy Chicken Tamale Pie

Cristina Cooks: Easy Chicken Tamale Pie
  • 1 pound ground chicken
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-½ ounces) diced tomatoes, undrained
  • 1 can (11 ounces) whole kernel corn, drained
  • 1 can (10 ounces) enchilada sauce
  • 2 green onions, chopped
  • ¼ cup minced fresh cilantro
  • 1 package (8-½ ounces) corn bread/muffin mix
  • 2 eggs, lightly beaten
  • 1 cup (4 ounces) shredded Mexican cheese blend

Yield: 8 servings.


  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 to 1-½ 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.

Chicken Tamale Pie

With a little guidance from "Taste of Home" editor in chief Catherine Cassidy via Skype, Cristina prepares the chicken tamale pie recipe submitted by Corpus Christi, TX resident Peter Halferty.

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