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Tamale Pie
Cooked chicken cubes and frozen Southwest-style vegetables are combined with canned tomatoes, chilies, olives and diced onion in a baking dish, topped with cornbread mix, then baked.
Ingredients
- 2 whole chicken breasts, split, skinned & boned
- 2 bags frozen Southwest-Style Vegetables
- 1 14 oz. can diced tomatoes
- 1 can sliced olives, drained
- 1 can diced green chiles
- 1/2 onion, diced
- 1 8 oz. box Jiffy cornbread mix
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Method
Cut chicken into chunks and cook in a little oil in a Dutch oven or large frying pan till done. Drain off fat. Add Southwest Veggies, diced tomatoes, olives, green chiles and onion. Heat through, then pour all into a 9x13" baking dish and spread out evenly. Follow instructions for making the cornbread batter and pour evenly over top of ingredients. Be sure to spread it out evenly. Bake about 25 min. at 400 degrees. Cornbread should be golden brown.
Notes: Best served with salsa and sour cream.
Number of Servings: 6
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