Easy Chicken Tamale Pie
This easy chicken tamale pie combines lean ground chicken, black beans, and a golden cornbread topping in a flavorful, slow cooker-friendly dish your whole family will love.
Ingredients
- 1 pound ground chicken
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (11 ounces) whole kernel corn, drained
- 1 can (10 ounces) enchilada sauce
- 2 green onions, chopped
- 1/4 cup minced fresh cilantro
- 1 package (8-1/2 ounces) cornbread/muffin mix
- 2 large eggs, lightly beaten
- 1 cup shredded Mexican cheese blend
- Optional toppings: Sour cream, salsa, and additional minced cilantro
Instructions
- In a large skillet, cook the ground chicken over medium heat until it’s no longer pink, about 6-8 minutes. Break it into crumbles as it cooks, then stir in the cumin, chili powder, salt, and pepper.
- Transfer the cooked chicken to a 4-quart slow cooker. Add the black beans, diced tomatoes, corn, enchilada sauce, green onions, and fresh cilantro. Stir well to combine.
- Cover and cook on low heat for 6-8 hours, allowing the flavors to meld beautifully.
- About 1-1.5 hours before serving, mix the cornbread/muffin mix with the lightly beaten eggs in a small bowl. Spread the cornbread batter evenly over the top of the chicken mixture in the slow cooker.
- Re-cover and cook on low for 1-1.5 hours, or until a toothpick inserted into the cornbread comes out clean.
- Sprinkle the shredded cheese over the cornbread topping and let it stand, covered, for another 5 minutes, allowing the cheese to melt.
- Serve warm with your choice of toppings: sour cream, salsa, and a sprinkle of fresh cilantro.