package (9 oz) frozen diced cooked chicken, thawed
can (4.5 oz) Old El Paso™ chopped green chiles, drained
teaspoons Old El Paso™ taco seasoning mix (from 1-oz package)
cup shredded Mexican cheese blend (4 oz)
cup Original Bisquick™ mix
can (11 oz) whole kernel corn with red and green peppers, drained
Make it FRESH toppings, as desired
1Heat oven to 400°F. In 9-inch glass pie plate, stir chicken, chiles and taco seasoning until mixed. Sprinkle with cheese.
2In medium bowl, stir Bisquick mix, cornmeal, milk, egg and corn until blended. Pour over chicken mixture and cheese.
3Bake 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.
Make a quick side salad by mashing an avocado, stirring it into 1 cup of salsa, then spooning the mixture over shredded lettuce.
If desired, you can substitute 1 pound ground beef for the chicken in this Chicken Tamale Pie recipe. Cook the beef over medium heat for 8 to 10 minutes, stirring occasionally until brown, making sure to drain any liquid once cooked.
For a little heat, add 1 canned chipotle chile, seeded and finely chopped, to the chicken mixture.
- Calories from Fat
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.