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Sunday, April 28, 2013

Salsa Chicken Tamale Pie

It will soon be Cinco De Mayo again.  Last year I posted a yummy tamale pie recipe from the cookbook "Laurel's Kitchen."  I have been thinking of that pie and ways to change up the recipe.  So here is a new version of tamale pie.  This one is not vegetarian.  The chicken can be precooked in your crock pot or you can cook in in a skillet with the salsa.  Add some beans and an easy cornbread topping with just a spark of jalapeno and you have a great dinner.

3 chicken breasts
2 c. salsa (any type- I used red)
Put the chicken in the crockpot with the salsa and cook 6-8 hours.  Shred the chicken.  OR Cut the chicken into strips and saute with the salsa in a skillet until cooket through.

MIx the chicken with:  1 can pinto beans OR 1 can black beans

1 box corn bread mix -any kind
Stir into the mix:  1/4 c. chopped jalapeno
1 c. corn
1/2 c. cheddar cheese

Put the chicken in  a 8 x 8 casserole dish that has been sprayed with Pam.  Top with cornbread mixture and bake according to directions on cornbread mix.  When done, cut into squares and top with a scoop of sour cream, olives, some avocado. 

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