We tried this for the first time this week. I found it in the taste of home magazine submitted by Perter Halferty from Corpus Christi, Tx. It was very yummy and easy to make with the crock pot :0)
easy chicken tamale pie
1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. salt
1/4 tsp. pepper
1 can (15oz) black beans, rinsed and drained
1 can (14.5oz) diced tomatoes, undrained
1 can (11oz) whole kernel corn, drained
1 can (10oz) enchilada sauce
2 green onions, chopped
1/4 cup minced fresh cilantro
1 pkg. (8.5oz) corn bread mix
2 eggs, lightly beaten
1 cup (4oz) shredded Mexican cheese blend
optional toppings: sour cream, salsa and minced fresh cilantro
1. In a large skillet, cook chicken over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Stir in seasonings.
2. Transfer to a 4-qt. slow cooker. Stir in beans, tomatoes, corn, enchilada sauce, green onions, and cilantro. Cook, covered, on low 6-8 hours, until heated through.
3. In a small bowl, combine corn bread mix and eggs; spoon over chicken mixture. Cook, covered, on low 1 to 1 1/2 hours longer or until a toothpick inserted in corn bread layer comes out clean.
4. Sprinkle with cheese; let stand, covered, 5 minutes. If desired, serve with toppings.
