Are you ready for the easiest and most delicious meal ever? This chicken tamale pie is perfect for those Fall & Winter nights ahead. An easy version of chili with cornbread on top! Brian and I love it so much. I seriously make it once a week.
What you need:
1 can on black beans
1 can of kidney beans
1 can of corn
1 can of Hunts sweet onion diced tomatoes
Large can of Rotel
Diced poblano pepper
2 chicken breast diced
Avocado & shredded Mexican cheese for topping.
2 packs of chili seasoning
Honey cornbread mixture
( Please note you can use any brand you like for the above ingredients. Sometimes I use brand names & others the store brand. Also, if you don’t eat meat this can made without it. )
-First preheat over to 375* Then drain the corn & beans add them to cooking pot, add in Rotel & Hunts tomatoes. Stir and mix in a chili seasoning packet. Cover & cook on low
-In another pan add olive oil. Cook onion and pepper until soft. Once cooked add onion and pepper to the chili mixture pot.
-Using the same pan for onion and pepper cook the diced chicken. Top the chicken with half of the second chili seasoning packet. Then mix the rest of seasoning into chili mixture pot. Once chicken is cooked place to the side.
-Follow the instructions on the cornbread box.
Once mixture is ready add in a handful of shredded cheese.
-Spray casserole pan with olive oil. Pour in the chili mixture, top with chicken, & then spread the cornbread mixture on top evenly. Place in oven for 40 minutes or until the cornbread is fully cooked.
-Once out of the oven let the tamale pie sit for about 10 minutes. Plate and top with cheese! I also like to add avocado. Brian loves to add sriracha!
Sit down and ENJOY! I hope y’all love this meal as much as we do! Be sure to tag me if you make it. I can’t wait to hear what you think.