Chicken Tamale Pie

By á-382

Ingredients

• 1 pound chicken, cooked & cut into small pieces
• 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 fire-roasted tomatoes, undrained
• 1 can (11 ounces) whole kernel corn, drained
• 1 can (10 ounces) enchilada sauce, (I used medium)
• 2 green onions, chopped
• 1/4 cup minced fresh cilantro, or 2 t. dried
• 1 package (8-1/2 ounces) corn bread/muffin mix
• 2 eggs, lightly beaten
• 1 4 oz. diced green chilies
• 1/2 t. cumin
• 1 cup (4 ounces) shredded Mexican cheese blend
• Optional toppings: Daisy Brand® Sour Cream, salsa and minced fresh cilantro

Details

Adapted from Tasteofhome.com February2014

Preparation

Step 1

In a large skillet, mix chicken with seasonings.
2. Stir in beans, tomatoes, corn, enchilada sauce, green onions and cilantro. Cook, covered, until heated through. Pour into an 8x8 or 11x7 greased pan
3. In a small bowl, combine muffin mix, eggs, chilies & cumin; spoon over chicken mixture. Bake @ 400 for 20-25 minutes or until toothpick inserted in corn bread layer comes out clean.
4. Sprinkle with cheese; let stand, 5 minutes. If desired, serve with toppings. Yield: 8 servings.

I left the cheese off & it was still awesome!!