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pan of tamale pie, with one scoop taken out, plate is in the corner of photo with a serving of tamale pie small bowls of condiments are in upper right hand

Quick & Easy Tamale Pie

Sheila
One pan tamale pie is made with ground chicken, jarred salsa, spices, a cornmeal topping covered in melty cheese. All the best Tex-Mex flavors on the table fast.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course dinner, easy dinner, one pan
Cuisine Tex-Mex
Servings 6 servings
Calories 561 kcal

Equipment

  • 1 12" oven safe skillet

Ingredients
  

  • 2 pounds ground chicken or turkey
  • 1/2 tsp salt
  • 4 tsp chili powder divided in have for filling and topping
  • 1.5 teaspoons Cumin Powder divided in have for filling and topping
  • 16 ounce can pinto beans, drained and rinsed
  • 2 cups jar store-bought salsa I used medium spice Pace chunky salsa.
  • 4 ounce can green chili's undrained
  • 1/2 cup fresh cilantro chopped and divided
  • 4.5 cups water
  • 1.5 cups cornmeal
  • 1 tsp salt
  • 1 cup grated cheddar cheese
  • 1/2 cup grated Monterey Jack cheese

Instructions
 

  • Adjust oven wrack to upper middle position and turn broiler on.
  • In a 12 inch ovenproof skillet cook chicken over medium-high heat, salt to taste. Cook until chicken is no longer pink.
  • Stir in 2 teaspoons of chili powder and 3/4 teaspoon of cumin. Add drained beans. Mashed beans in pan. Then add chilies, salsa, and 1/4 cup cilantro. Cook over medium heat to blend flavors for about 5 minutes.
  • In sauce pan, while meat mixture is cooking, bring 4.5 cups water, 1 teaspoon salt, 1.5 cup corn meal, 2 teaspoon chili powder, and 3/4 teaspoon cumin to a bowl, stirring constantly with a whisk, so lumps do not form. Cook until thickens to mush.
  • Remove meat mixture from heat, sprinkle with monterey jack cheese, pour cornmeal topping over cheese, spread out with spatula to completely cover meat. Sprinkle with cheddar cheese Place pan under broiler for 5 minutes or until cheese melts and the topping starts to form a crunch on top.
  • After removing from oven, let rest for 5 minutes, if you have time to wait! Sprinkle with remaining chopped cilantro. Serve with corn chips, pica de gallo, and sour cream.

Nutrition

Serving: 1.5cupsCalories: 561kcalCarbohydrates: 47gProtein: 41gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 149mgSodium: 1774mgPotassium: 1193mgFiber: 7gSugar: 4gVitamin A: 680IUVitamin C: 0.4mgCalcium: 185mgIron: 4mg
Keyword easy, ground chicken, Mexican, one pan, tamale, tex-mex
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