Easy Chicken Tamale Pie

By ccavaletti

Ingredients

• Optional toppings:
• 1 lb ground chicken
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (14-1/2 oz) diced tomatoes, undrained
• 1 can (11 oz) whole kernel corn, drained
• 1 can (10 oz) enchilada sauce
• 2 green onions, chopped
• 1/4 c minced fresh cilantro
• 1 pkg (8-1/2 oz) corn bread/muffin mix
• 2 eggs, lightly beaten
• 1 cup (4 oz) shredded Mexican cheese blend
• sour cream
• salsa
• minced fresh cilantro

Details

Servings 8

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 slow cooker. Stir in beans, tomatoes, corn, enchilada sauce, green onions and cilantro. Cook, covered on low 6 - 8 hours 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.

(359 calories, 40 g carbs)

From Taste of Home Magazine February/March 2014