Chicken Tamale Pie Recipe
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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) 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
- Heat oven to 400 degrees F. In 9-inch glass pie plate, stir chicken, chiles and taco seasoning until mixed. Sprinkle with cheese.
- In medium bowl, stir Bisquick mix, cornmeal, milk, egg and corn until blended. Pour over chicken mixture and cheese.
- 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.
- High Altitude (3500-6500 ft): Bake 33 to 38 minutes.
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