Chicken Tamale Pie

 

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® SteamCrisp® Mexicorn® whole kernel corn with red and green peppers, drained

Shredded lettuce, sour cream and Old El Paso® Thick 'n Chunky salsa, if desired

• 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.