Shelly's Recipe

SKILLET TAMALE PIE

Category: Casseroles - Chicken and Turkey

2 tbsp plus 1 tsp chili powder
1 tsp crushed oregano
1 tsp whole cumin seeds
1/2 tsp salt
1 tbsp canola oil
1 garlic clove, minced
1 medium yellow onion, chopped (about 1 cup)
1 cup packed frozen pepper strips
2 (10 oz) cans mild diced tomatoes with green chilies, 1 can drained, 1 undrained
2 (2.4 oz) cans sliced black ripe olives, drained
1 (15 oz) can pinto beans, rinsed and drained
1 (8.5 oz) can whole kernel sweet corn, drained
1 herb roasted rotisserie chicken, skin removed and meat pulled into large chunks (about 2-1/2 cups)
1 cup finely shredded Cheddar cheese, divided
1 (8.5 oz) box corn muffin mix
1 (4 oz) can diced mild green chilies, drained
1 large egg
1 cup milk

Preheat oven to 350. In cup, mix 2 tbsp chili powder, oregano, cumin and salt. In 12-inch skillet with oven-safe handle, heat oil over medium heat. Add garlic, onion, frozen peppers and spice mixture. Cook 5 to 6 minutes or until onion is soft, stirring frequently. Stir in tomatoes, olives, beans, corn and chicken. Reduce heat to low while preparing topping.

Set aside 1/2 cup cheese. In medium bowl, combine dry corn muffin mix, chilies, egg, milk and remaining 1/2 cup cheese and 1 tsp chili powder. Spoon topping evenly over tomato mixture, leaving a small border around edge of skillet. Sprinkle remaining 1/2 cup cheese on top. Bake 16 to 18 minutes or until topping is set and toothpick inserted in center comes out clean. Serves: 6