Chicken Tamale Pie In A Skillet Recipes

SKILLET TAMALE PIE

Steps:

• Position a rack in the upper third of the oven; preheat to 450 degrees F. Heat 1 tablespoon olive oil in a medium ovenproof skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add the ground beef, chili powder and a pinch each of salt and pepper. Continue to cook, breaking up the beef with a wooden spoon, until browned, about 5 minutes. Remove from the heat and stir in the beans.
• Whisk the eggs, sour cream and 1/2 cup water in a medium bowl. Add the cornmeal, flour, baking powder, the remaining 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper; stir until smooth. Stir in 1/2 cup cheddar.
• Pour the cornmeal mixture over the beef in the skillet; spread evenly. Transfer to the oven and bake until the topping is golden brown and firm, 20 to 22 minutes. Remove from the oven and top with the remaining 1/2 cup cheddar. Switch the oven to broil; broil until the cheese is browned and bubbling, 1 to 3 minutes. Serve with sour cream.

CHICKEN TAMALE PIE

Steps:

• Preheat the oven to 400 degrees F.
• Heat the chicken, salsa, beans, 1/2 cup of the broth and the chili powder in a 10-inch cast-iron skillet over medium heat, stirring, until simmering. Stir in the scallions and remove from the heat.
• Meanwhile, combine the cornmeal with the remaining 1 cup broth and 1 cup water in a medium pan. Bring to a 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 salt and 1/4 teaspoon pepper.
• Spread the cornmeal mixture over the filling and bake until cooked through, about 30 minutes. Let stand for 15 minutes. Serve with sour cream.

EASY CHICKEN TAMALE PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Stir cornbread mix, milk, and eggs together in a bowl; batter will be slightly lumpy. Set aside.
• Heat oil in a large skillet over medium heat. Add onion and saute for about 1 minute. Add chicken, poblano peppers, chili powder, cumin, and garlic. Cook and stir until chicken is crumbly and browned, 5 to 7 minutes.
• Add diced tomatoes, corn, pinto beans, olives, and enchilada sauce; cook until heated through, 3 to 5 minutes. Pour mixture into a 9x13-inch pan and spoon cornbread batter over the top.
• Bake in the oven until cornbread topping is golden brown, about 25 minutes.

EASY CHICKEN TAMALE PIE

Steps:

• 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, 1-1-1/2 hours longer., Sprinkle with cheese; let stand, covered, 5 minutes. If desired, serve with toppings.

BEEF AND BEAN TAMALE PIE

Steps:

• Heat oven to 400°F. Grease bottom and side of 10-inch cast-iron skillet with oil. Heat skillet in oven about 10 minutes or until hot.
• In medium bowl, stir muffin mix, milk, melted butter and egg just until moistened (batter will be lumpy). Stir in green chiles and 1 cup of the cheese. Spread in hot skillet. Bake 16 to 18 minutes or until light golden brown around edge. Remove from oven; reduce oven temperature to 350°F.
• Meanwhile, in 10-inch nonstick skillet, cook beef, bell pepper, onion and garlic over medium-high heat 5 to 7 minutes, stirring frequently, until beef is no longer pink; drain. Add water and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened. Add pinto beans; stir until combined.
• Using the end of a wooden spoon, poke holes in cornbread (about 1 1/2 to 2 inches apart), and pour enchilada sauce over top, spreading sauce to fill holes. Top with beef and bean mixture and remaining 1 cup cheese. Cover with sheet of foil sprayed with cooking spray; bake 25 to 30 minutes or until bubbling around edge and cheese is melted.
• Cool 10 to 15 minutes before serving. Serve with your favorite fresh toppings.

CHICKEN TAMALE PIE IN A SKILLET

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a small bowl mix 2 tablespoons chili powder, oregano, cumin and salt. In a 12-inch skillet with an oven-proof handle, heat oil to medium heat. Add onions, garlic, frozen peppers and spice mixture. Cook 5-6 minutes or until onion softens, stirring frequently.
• Stir in tomatoes, olives, beans, corn and chicken. Reduce heat to low while preparing topping.
• Set aside 1/2 cup cheese. In a medium bowl, combine corn muffin mix, chiles, egg, milk, 1/2 cup cheese and 1 teaspoon chili powder. Spoon topping evenly over tomato-chicken mixture, leaving a small border around the edge of the skillet. Sprinkle remaining 1/2 cup cheese on top.
• Bake 16-18 minutes or until topping is set and toothpick inserted in center comes out clean.