Easy Chicken Tamale Pie Recipe

By jab120638

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) corn bread/muffin mix
• 2 eggs, lightly beaten
• 1 cup (4 ounces) shredded Mexican cheese blend
• Optional toppings: sour cream, salsa and minced fresh cilantro

Details

Servings 8
Preparation time 20mins
Cooking time 470mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large skillet, cook chicken over medium heat 6-8 minutes or until no longer pink, breaking 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 6-8 hours or until heated through.

In a small bowl, combine muffin mix and eggs; spoon over chicken mixture. Cook, covered, on low 1 to 1-1/2 hours longer or until a toothpick inserted in corn bread layer comes out clean.

Sprinkle with cheese; let stand, covered, 5 minutes. If desired, serve with toppings.
Yield: 8 servings.