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Recipe By: Taste of Home
Shared By DanTheITGuy

Chicken Tamale Pie


  • 1 Pound Ground Chicken
  • 15 Ounce Can Black Beans (Rinsed & Drained)
  • 14 1/2 Ounce Can Diced Tomatoes (Undrained)
  • 11 Ounce Can Whole Kernel Corn (Drained)
  • 10 Ounce Can Red Enchilada Sauce
  • 8 1/2 Ounce Package Cornbread/Muffin Mix
  • 1 Cup Mexican Cheese Blend (Shredded)
  • 1/4 Cup Fresh Cilantro (Minced)
  • 1 Teaspoon Chili Powder
  • 1 Teaspoon Ground Cumin
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • 2 Green Onions (Chopped)
  • 2 Large Eggs (Lightly Beaten)
  • Salsa
  • Sour Cream


In a large skillet, cook chicken over medium heat until no longer pink, about 6-8 minutes, breaking into crumbles.
Stir in cumin, chili powder, salt, and pepper, and stir to mix well.
Transfer to crock pot.
Stir in black beans, tomatoes, corn, enchilada sauce, green onion, and cilantro.
Cover and cook on low for 6-8 hours.
In a small bowl, combine muffin mix and eggs, and spoon over chicken mixture.
Cover and cook on low for 1 - 1 1/2 hours long (it is done when a toothpick inserted into cornbread layer comes out clean).
Turn off heat, sprinkle with cheese, and let stand covered for 5 minutes.
Top with sour cream and salsa, and serve.

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