| 1 | package (9 oz) frozen diced cooked chicken, thawed |
| 1 | can (4.5 oz) Old El Paso® chopped green chiles, drained |
| 2 | teaspoons Old El Paso® taco seasoning mix (from 1-oz package) |
| 1 | cup shredded Mexican cheese blend (4 oz) |
| 1/2 | cup Original Bisquick® mix |
| 1/2 | cup cornmeal |
| 3/4 | cup milk |
| 1 | egg |
| 1 | can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained |
| Shredded lettuce, sour cream and Old El Paso® Thick 'n Chunky salsa, if desired |
Serve with...
Salsa Guacamole
Total Time:
20 min
| 1. | Heat oven to 400°F. In 9-inch glass pie plate, stir chicken, chiles and taco seasoning until mixed. Sprinkle with cheese. |
| 2. | In medium bowl, stir Bisquick mix, cornmeal, milk, egg and corn until blended. Pour over chicken mixture and cheese. |
| 3. | Bake 25 to 30 minutes or until toothpick inserted in topping comes out clean. To serve, cut into wedges and top with lettuce, sour cream and salsa. |
| Bake 33 to 38 minutes. |
|
| Mash an avocado and stir into 1 cup of your favorite salsa. Spoon on top of shredded lettuce for a quick side salad. |
|
| For Beef Tamale Pie, use 1 pound of ground beef in place of the chicken. Cook the beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. |
|
| Like things spicy? Seed and chop 1 canned chipotle chile, and add to the chicken mixture. |
Nutrition Information:
310 ( 100); 11g ( 5g, 1/2g); 85mg; 860mg; 32g ( 2g, 7g); 19g 10%; 8%; 20%; 8% 1 1/2 ; 1/2 ; 0 ; 2 ; 1 2