Chicken Tamale Pie In A Skillet - cooking recipe
Ingredients
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2 tablespoons chili powder, plus
1 teaspoon chili powder, for the topping
1 teaspoon dried oregano
1 teaspoon whole cumin seed
1/2 teaspoon salt
1 tablespoon canola oil
1 medium yellow onion, chopped (about 1 cup)
1 minced garlic clove
1 packed cup frozen bell pepper (red, yellow, green strips, unthawed)
2 (10 ounce) cans mild diced tomatoes and green chilies, 1 can drained
2 (2 1/2 ounce) cans sliced black ripe olives, drained
1 (15 ounce) can pinto beans or (15 ounce) can black beans, drained and rinsed
1 (8 1/2 ounce) can sweet whole kernel corn, drained
1 herb-roasted rotisserie chicken, skin removed, meat pulled into chunks (about 2 1/2 cups)
1 cup finely shredded cheddar cheese, divided in half
1 (8 1/2 ounce) box corn muffin mix
1 (4 ounce) can diced mild green chilies, drained
1 large egg
1/3 cup milk
Preparation
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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.
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