Chicken Tamale Pie

A corn batter tops chicken and favorite Mexican ingredients and turns into one hot tamale--pie, that is!

Recipe from Betty Crocker
Chicken Tamale Pie
10 mins
40 mins
by 4.5 4  people
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Related Categories:

Chicken, Mexican Cuisine, Savory Pies
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  • 1 package (9 oz) frozen diced cooked chicken, thawed
  • 1 can (4.5 oz) Old El Paso® chopped green chiles, drained
  • 2 teaspoons Old El Paso® taco seasoning mix (from 1-oz package)
  • 1 cup shredded Mexican cheese blend (4 oz)
  • 1/2 cup Original Bisquick® mix
  • 1/2 cup cornmeal
  • 3/4 cup milk
  • 1 egg
  • 1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained
  • Shredded lettuce, sour cream and Old El Paso® Thick 'n Chunky salsa, if desired
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Heat oven to 400 degrees F. In 9-inch glass pie plate, stir chicken, chiles and taco seasoning until mixed. Sprinkle with cheese.
In medium bowl, stir Bisquick mix, cornmeal, milk, egg and corn until blended. Pour over chicken mixture and cheese.
Bake 25 to 30 minutes or until toothpick inserted in topping comes out clean. To serve, cut into wedges and top with lettuce, sour cream and salsa.
High Altitude (3500-6500 ft): Bake 33 to 38 minutes.

nutrition information

Per Serving: cal. (kcal) 310, Fat, total (g) 11, chol. (mg) 85, sat. fat (g) 5, carb. (g) 32, Trans fatty acid (g) 1, fiber (g) 2, sugar (g) 7, pro. (g) 19, vit. A (IU) 486, vit. C (mg) 5, sodium (mg) 860, calcium (mg) 202, iron (mg) 1, Starch () 2, Other Carb () 1, Lean Meat () 2, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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