TopsyTurvy Tamale Pie
Serves: 6
What a treat! You can have the comfort of a homemade tamale pie
without cooking cornmeal and laboring over the filling. I punch up store-bought corn muffin
mix with chiles and spices for topping flavor in a zip and use a rotisserie chicken to create
a quick, tasty filling. It takes quite a few ingredients but very little time to get this
robust skillet tamale pie to the table.
Calorie: 575, Proteins: 32 g, Total Fat: 23 g, Fiber: 12.30 g, Sugar 3 g.
Preparation
Preheat the oven to 350° F.
Spice Blend
Stir the ingredients together in a small bowl and set aside.
Filling
Heat the oil in a 12-inch nonstick skillet over medium heat. Add the
onion and bell peppers, and cook, stirring frequently, until the onion begins to soften, about
4 minutes. Add the garlic and spice blend, and cook 2 more minutes, stirring constantly. Add
the tomatoes, chicken, beans, corn, and olives. Stir well to combine and bring to a simmer.
Turn the heat to low and let the mixture simmer while you make the topping, stirring
occasionally. Wrap the skillet handle in foil if it is not ovenproof.
Topping
Mix the ingredients together in a small bowl, stirring in 1/2 cup
cheese. Spoon the topping over the skillet, leaving a 1/2-inch border. Sprinkle with the
remaining 1/2 cup cheese. Bake for 15-20 minutes, until the top is firm but springy when
touched lightly, or until a knife inserted in the center of the topping comes out clean. Serve
immediately.