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Chicken Tamale Pie

 46 Ratings
11 Comments
  • Prep Time 10 min
  • Total Time 40 min
  • Servings 6
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A corn batter tops chicken and favorite Mexican ingredients and turns into one hot tamale--pie, that is!

Ingredients

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) whole kernel corn with red and green peppers, drained
Shredded lettuce, sour cream and Old El Paso™ Thick 'n Chunky salsa, if desired

Directions

  • 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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
Calories from Fat
100
% Daily Value
Total Fat
11g
17%
Saturated Fat
5g
27%
Trans Fat
1/2g
Cholesterol
85mg
28%
Sodium
860mg
36%
Potassium
140mg
4%
Total Carbohydrate
32g
11%
Dietary Fiber
2g
7%
Sugars
7g
Protein
19g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
8%
8%
Calcium
20%
20%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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