Chicken Tamale Pie in a Skillet
- Ready In:
- 41mins
- Ingredients:
- 19
- Serves:
-
6
ingredients
- 2 tablespoons chili powder, plus
- 1 teaspoon chili powder, for the topping
- 1 teaspoon dried oregano
- 1 teaspoon whole cumin seed
- 1⁄2 teaspoon salt
- 1 tablespoon canola oil
- 1 medium yellow onion, chopped (about 1 cup)
- 1 minced garlic clove
- 1 packed cup frozen bell pepper (red, yellow, green strips, unthawed)
- 2 (10 ounce) cans mild diced tomatoes and green chilies, 1 can drained
- 2 (2 1/2 ounce) cans sliced black ripe olives, drained
- 1 (15 ounce) can pinto beans or (15 ounce) can black beans, drained and rinsed
- 1 (8 1/2 ounce) can sweet whole kernel corn, drained
- 1 herb-roasted rotisserie chicken, skin removed, meat pulled into chunks (about 2 1/2 cups)
- 1 cup finely shredded cheddar cheese, divided in half
- 1 (8 1/2 ounce) box corn muffin mix
- 1 (4 ounce) can diced mild green chilies, drained
- 1 large egg
- 1⁄3 cup milk
directions
- Preheat oven to 350 degrees Fahrenheit.
- In a small bowl mix 2 tablespoons chili powder, oregano, cumin and salt. In a 12-inch skillet with an oven-proof handle, heat oil to medium heat. Add onions, garlic, frozen peppers and spice mixture. Cook 5-6 minutes or until onion softens, stirring frequently.
- Stir in tomatoes, olives, beans, corn and chicken. Reduce heat to low while preparing topping.
- Set aside 1/2 cup cheese. In a medium bowl, combine corn muffin mix, chiles, egg, milk, 1/2 cup cheese and 1 teaspoon chili powder. Spoon topping evenly over tomato-chicken mixture, leaving a small border around the edge of the skillet. Sprinkle remaining 1/2 cup cheese on top.
- Bake 16-18 minutes or until topping is set and toothpick inserted in center comes out clean.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
ninja
St. Louis, Missouri
I'm a transplant from Alabama now living in a St. Louis, MO suburb. After many years as a senior consultant, I had to have major surgery with a long recovery period, which is when I found your site. What a thrill!!
I spent many years collecting cook books before losing them all (including my Mom's recipes) in a house fire. I still collect books when I can, but more often I frequent 'Zaar and get the best recipes!
I rate the recipes I really love, which is why most of my ratings are high. So far I haven't encountered a recipe I didn't like where I didn't change something in the original, and I don't think it fair to give a low rating under those circumstances.
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket">
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">