Description
Chicken tamale pie layers seasoned chicken and beans under a golden cornbread cap. Crispy edges, soft center, and nonstop comfort.
Ingredients
Scale
Main Ingredients:
- 2 cups shredded chicken
- 1 cup cornmeal
- 1 cup shredded cheese
- 1 15 oz can black beans
- 1 14.5 oz can diced tomatoes
Supporting Ingredients:
- 1 cup diced bell peppers
- 1 medium onion
- 1 cup chicken broth
- 1 tablespoon olive oil
Seasonings:
- 1 teaspoon baking powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
Instructions
- Warm your oven to 400°F and coat a 9-inch pie dish with cooking spray for easy release.
- Heat 1 tablespoon olive oil in a large skillet. Sauté 1 diced medium onion and 1 cup mixed bell peppers until softened, about 4-5 minutes.
- Add 2 cups shredded chicken, 1 can drained black beans, and 1 can undrained diced tomatoes to the skillet. Stir in 1 teaspoon cumin, 1 teaspoon chili powder, and ½ teaspoon salt.
- Whisk 1 cup cornmeal, 1 teaspoon baking powder, and 1 cup chicken broth in a separate bowl until the mixture becomes smooth and lump-free.
- Pour half the cornmeal batter into the prepared pie dish, creating an even base layer.
- Spread the entire chicken and vegetable mixture over the cornmeal base.
- Top the filling with remaining cornmeal batter, ensuring complete coverage.
- Sprinkle 1 cup shredded cheese evenly across the top of the pie.
- Bake at 400°F for 25-30 minutes until the top turns golden and a toothpick inserted comes out clean.
- Allow the pie to rest for 10 minutes before serving, which helps it set and makes slicing easier.
Notes
- Swap ground chicken or turkey for a leaner protein option that still delivers fantastic flavor.
- Drain beans and tomatoes completely to prevent excess moisture from making the pie soggy.
- Add a sprinkle of cumin or chili powder to the cornmeal batter for extra depth and southwestern flair.
- For a vegetarian version, replace chicken with roasted sweet potatoes or black bean and corn mixture.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Chicken
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4 to 6
- Calories: 310 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 50 mg