CHICKEN TAMALE PIE RECIPES

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CHICKEN TAMALE PIE RECIPE | FOOD NETWORK KITCHEN | FOOD ...



Chicken Tamale Pie Recipe | Food Network Kitchen | Food ... image

Provided by Food Network Kitchen

Categories     main-dish

Total Time 1 hours 0 minutes

Prep Time 5 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 11

3 cups diced cooked chicken (about 12 ounces)
1 1/2 cups prepared salsa
One 15-ounce can black beans, drained and rinsed
1 1/2 cups chicken broth
1 tablespoon chili powder
2 scallions (white and green parts), sliced 
3/4 cup cornmeal
1 cup shredded sharp Cheddar cheese
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
Sour cream, for serving

Steps:

  • Preheat the oven to 400 degrees F. 
  • Heat the chicken, salsa, beans, 1/2 cup of the broth and the chili powder in a 10-inch cast-iron skillet over medium heat, stirring, until simmering. Stir in the scallions and remove from the heat. 
  • Meanwhile, combine the cornmeal with the remaining 1 cup broth and 1 cup water in a medium pan. Bring to a simmer over medium heat, stirring, until very thick, 5 to 7 minutes. Remove from the heat and stir in the cheese and butter. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. 
  • Spread the cornmeal mixture over the filling and bake until cooked through, about 30 minutes. Let stand for 15 minutes. Serve with sour cream.

BEST CHICKEN TAMALE PIE - HOW TO MAKE CHICKEN TAMALE PIE



Best Chicken Tamale Pie - How to Make Chicken Tamale Pie image

Looking for an easy tamale pie recipe? This Chicken Tamale Pie is AMAZING.

Provided by DELISH.COM

Categories     easy chicken    dinner

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 16

Cooking spray

1

box Jiffy corn muffin mix

1/2 c.

sour cream

1

large egg

1/2 c.

corn kernels (canned, fresh, or frozen)

2 tbsp.

melted butter

1 tbsp.

extra-virgin olive oil

1

large onion, chopped

2

cloves garlic, minced

1 tbsp.

taco seasoning

Kosher salt

2 c.

cooked shredded chicken

3/4 c.

enchilada sauce, divided

1 c.

shredded cheddar

1 c.

shredded Monterey jack

Freshly chopped cilantro, for garnish

Steps:

  • Top with both cheeses and bake 20 minutes more.  Garnish with cilantro before serving. 

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All you need are some simple ingredients from the pantry to put this slow-cooker meal together. I love the fact that I can go fishing while it cooks. —Peter Halferty, Corpus Christi, Texas
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This recipe came to The Times in a 2006 magazine article about the 75th anniversary edition of The Joy of Cooking, the soup-to-nuts cookbook found on practically every home cook's shelf since its first publication in 1931. Like many of the book's beloved recipes, this dish is a crowd-pleasing, homespun classic that is incredibly simple to put together. First, make a quick chili of beef, black beans, corn, green pepper and onion seasoned with chile power and cumin. Spread that in a baking dish, top with a simple cornbread batter and pop it into the oven. In about a half hour: tamale pie. Serve with hot sauce, a dollop of sour cream and a few slices of avocado. If you're trying to eat less red meat, ground turkey or chicken would make a fine substitute for the beef.
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  • In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder and teaspoon salt. In a small bowl whisk together the egg, milk and oil until combined. Whisk the milk mixture into the flour mixture until combined. Spread the meat mixture into the casserole dish and cover with the corn bread topping. The topping will disappear into the meat mixture but will rise during baking and form a layer of corn bread. Bake until the corn bread is brown, 20 to 25 minutes.
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Canned beans and cornbread muffin mix speed up the prep on this crowd-pleasing main dish that’s perfect for busy evenings and carry-in dinners. —Jill Pokrivka, York, Pennsylvania
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Canned beans and cornbread muffin mix speed up the prep on this crowd-pleasing main dish that’s perfect for busy evenings and carry-in dinners. —Jill Pokrivka, York, Pennsylvania
From tasteofhome.com
Reviews 4.9
Total Time 07 hours 25 minutes
Category Dinner
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Calories 393 calories per serving
  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the cumin, salt, chili powder and pepper. , Transfer to a 4-qt. slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions and cilantro. Cover and cook on low for 6-8 hours or until heated through., In a small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted in the center comes out clean., Sprinkle with cheese; cover and let stand for 5 minutes. Serve with sour cream and additional cilantro if desired.
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Reviews 4.6
Total Time 50 minutes
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  • Preheat oven to 400°. Grease a large oven-safe skillet with cooking spray. In a large bowl, whisk together corn muffin mix, egg, sour cream, and creamed corn. Transfer to prepared skillet and bake until golden, 20 minutes. Let cool. Meanwhile, in a large skillet over medium heat, heat oil. Add onion, cumin, and chili powder and season with salt and pepper. Cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Drain fat. Poke entire surface of cornbread with a fork and pour over enchilada sauce. Add beef and top with cheeses. Cover with foil and bake until cheese is melty, about 20 minutes. Switch oven to broil, remove foil, and broil until cheese turns golden, about 5 minutes.
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