MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Easy Chicken Tamale Pie
Categories: Poultry, Herbs, Chilies, Cheese, Vegetables
Yield: 8 servings

1 lb Ground chicken
1 ts Ground cumin
1 ts Chilli spice mix
1/2 ts Salt
1/4 ts Pepper
15 oz Can black beans; rinsed,
- drained
14 1/2 oz Can diced tomatoes;
- undrained
11 oz Can whole kernel corn;
- drained
10 oz Can enchilada sauce
2 Green onions; chopped
1/4 c Minced fresh cilantro
8 1/2 oz Box cornbread/muffin mix
2 lg Eggs; lightly beaten
1 c Shredded Mexican cheese
- blend

MMMMM---------------------OPTIONAL TOPPINGS--------------------------
Sour cream
Salsa
Minced fresh cilantro

In a large skillet, cook chicken over medium heat until
no longer pink, 6-8 minutes, breaking it into crumbles.
Stir in seasonings.

Transfer to a 4-qt. slow cooker. Stir in beans,
tomatoes, corn, enchilada sauce, green onions and
cilantro. Cook, covered, on low until heated through,
6-8 hours.

In a small bowl, combine muffin mix and eggs; spoon over
chicken mixture. Cook, covered, on low until a toothpick
inserted in cornbread layer comes out clean, 1 to 1 1/2
hours longer.

Sprinkle with cheese; let stand, covered, 5 minutes. If
desired, serve with toppings.

Peter Halferty, Corpus Christi, Texas

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

MMMMM

... If I want chilies & beer I'll eat a burrito and drink a Tecate.
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