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
Topping:
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.
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
Topping:
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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