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Chicken Tamale Pie

A quick and easy meal baked in a 9" pie dish. Make two and freeze one for later.

Crust

  • 2 Tb Sliced Black Olives
  • 1/2 cup Green Bell Pepper, cored, seeded and coarsely chopped
  • 1/2 cup Red Sweet Bell Pepper, cored, seeded and coarsely chopped
  • 1 Tb Vegetable Oil
  • 1 lb Lean Ground Chicken Breast
  • 1 clove Garlic, peeled & crushed
  • 1 Tb Chili Powder
  • 1/4 tsp Sea Salt
  • 1/4 tsp Oregano, Mediterranean
  • 1 pinch ground Pepper
  • 1 Can Tomato Sauce (8 oz)
  • 1/2 cup to 3/4 Grated Cheddar Cheese or Jack Cheese
  • 1 Yellow Onion medium sized & coarsely chopped

Directions

Preheat oven to 350 degrees F. Grease 9" pie dish, set aside.

Bring water and salt to a boil in a saucepan, very gradually add cornmeal, beating constantly so it does not lump. Lower heat and continue cooking and stirring about 5 minutes, until thickened.

Spread 2/3 of corn mush into the bottom and around edges of a prepared pie dish, set aside; keep rest warm.

Stir fry onions, green and red peppers in oil in a large skillet over medium heat for 8-10 minutes, until tender; add meat, garlic, chili powder, salt, oregano and pepper; stir fry 5 minutes longer breaking up clumps of meat. Mix in tomato sauce and simmer, uncovered, about 5 minutes.

Spoon meat mixture into the corn mush lined pie pan, spread evenly, spread the remaining corn mush on the top of the pie. Sprinkle with cheese and sliced black olives. Bake uncovered for 30 minutes. Let stand at room temperature 10 minutes, then cut into wedges and serve. Can be served with refried beans.

Makes 6 Servings

Chicken Tamale Pie

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Products Used in this Recipe

Flours & Meals
Medium Grind Cornmeal

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Baking Aids
Sea Salt

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Baking Aids
Sea Salt

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