1
can (4 oz) Old El Paso™ Chopped Green Chiles, drained
2
teaspoons from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
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) whole kernel corn with red and green peppers, drained
Make it FRESH toppings, as desired
Shredded lettuce
Sour cream
Salsa
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Steps
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.
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Make a quick side salad by mashing an avocado, stirring it into 1 cup of salsa, then spooning the mixture over shredded lettuce.
If desired, you can substitute 1 pound ground beef for the chicken in this Chicken Tamale Pie recipe. Cook the beef over medium heat for 8 to 10 minutes, stirring occasionally until brown, making sure to drain any liquid once cooked.
For a little heat, add 1 canned chipotle chile, seeded and finely chopped, to the chicken mixture.
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