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Cristina Cooks: Easy Chicken Tamale Pie
Cristina Cooks: Easy Chicken Tamale Pie
Ingredients:
  • 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.

Recipe:

  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.

For More Great "Taste of Home" Recipes, go to www.tasteofhome.com.