Cally's Chicken Tamale Pie
Submitted by CART1052
Easy chicken tamale pie with a cheesy cornmeal crust, chili-spiced chicken, kidney beans, and melty cheddar. A cozy one-dish weeknight dinner the whole family craves.
YIELD
6 servingsPREP
10 minCOOK
55 minREADY
1 hrsThink of this as tamales without all the fuss.
A thick, cheesy cornmeal crust lines the casserole dish, then gets loaded up with chili-spiced chicken, kidney beans, and sweet pimientos before baking until bubbly and golden.
It’s the kind of hands-off dinner that feeds a crowd on a Tuesday night without breaking a sweat.
Leftovers reheat like a dream, and honestly, they might be even better the next day.
Pro Tips
- Use leftover rotisserie chicken to cut your prep time down to practically nothing.
- Stir the cornmeal constantly while it thickens. Walk away and you’ll end up with lumps.
- Swap cheddar for pepper jack if you want a spicier, more Tex-Mex vibe.
Ingredients
Directions
Mix cornmeal, water and salt in a saucepan; bring to a boil.
Simmer, stirring constantly, until mixture becomes very thick.
Remove from heat; stir in cheese and onion.
Spread mixture evenly into bottom and sides of a greased 2-quart baking casserole.
Mix together chili, kidney beans, pimientos and chicken; pour Cover, bake in preheated 350℉ (180℃). oven 35 to 40 minutes, oruntil bubbly. Serve hot, sprinkled with chopped parsley.
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