Chicken Tamale Pie – Easy Meal

Chicken Tamale Pie is an easy, hearty spin on Shepherd Pie with Mexican flair!

This is a fun and hearty meal to put into your easy weeknight meal rotation. Chicken Tamale Pie makes use of convenient ingredients like rotisserie chicken, canned black beans and salsa. Plus I love the satisfying corn meal topping laced with cheddar cheese. Yummy. Like most recipes, this one is easy to tweak and it comes together in about an hour.

Good news –  I scored big time on a crop of new recipes during a recent hair appointment. Shout out to my fabulous stylist Kelly Robbins at Bellina Hair.  Of course, one must catch up on their magazine reading while getting glamorous, right? While I do enjoy glancing through the latest fashion magazines, I always reach first for the magazines that include recipes.

Upon finding a variety of tasty looking options, I quickly whipped out the trusty cell phone to snap a few pictures. Remember, in the past, when you had to write out the recipe? Or you’d try to sneakily rip out the page, hoping no one else noticed? Thanks goodness those days are in the rear view mirror!

I’ll put these new recipes through the “Cathy’s kitchen” test and pass along the ones worth making, along with the helpful tips I uncover along the way. Stay tuned for more great recipes on ItsThyme2Cook.Com

Love Creative Shepherd Pie Ideas?

Give this more traditional Shepherds Pie a try which which turns things upside but putting the filling on top!

Upside Down Shepherds Pie

Upside Down Shepherds Pie is a savory blend of ground beef, vegetables & rosemary gravy served over mashed potatoes.

Check out this recipe

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Chicken Tamale Pie

Easy and hearty chicken, black bean and salsa filling with a cheesy corn meal topping.

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Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Resting Time: 15 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 6

Author: Food Network Kitchen

Ingredients

• 3 cups cooked chicken I used rotisserie chicken
• 1 1/2 cups purchased salsa
• 1 15 ounce can black beans drained and rinsed
• 1 1/2 cups chicken broth divided
• 1 tablespoon chili powder
• 2 green onions white & green parts, sliced
• 3/4 cup cornmeal
• 1 cup shredded sharp Cheddar cheese
• 1 tablespoon butter
• kosher salt & freshly ground pepper
• sour cream for serving
• additional sliced green onion for garnish optional

Instructions

• Heat oven to 400 degrees
• Heat the chicken, salsa, beans, 1/2 cup broth and chili powder in a 10 inch oven proof skillet over medium heat, stirring, until simmering. Stir in the green onions and remove from the heat.
• Meanwhile, combine the cornmeal with the remaining 1 cup of broth and 1 cup of water in a medium pan. Bring to simmer over medium heat, stirring until very thick, 5 to 7 minutes. Remove from the heat and stir in the cheese and butter. Season with 1/4 teaspoon each salt and freshly ground black pepper.
• Spread the cornmeal mixture over the filling and bake until cooked through, about 30 minutes. Let stand for 15 minutes before serving. Note – don’t be worried if some liquid seeps up over the cornmeal while it bakes. During the 15 minute standing time, the liquid absorbs back into the cornmeal.
• Top with sour cream and additional sliced green onions, if desired.

Notes

Note – if you don’t have a 10 inch cast iron or oven proof skillet, you can transfer the mixture to an 8 inch square baking dish before adding the the cornmeal topping and baking the dish. If you are using an ovenproof skillet, don’t use one that’s bigger than 10 inches, or else the cornmeal topping will be spread to thin.