Best 4 Tex Mex Chicken Tamale Pie Recipes

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Calling all Tex-Mex enthusiasts and comfort food lovers! Embark on a culinary journey to savor the tantalizing Tex-Mex Chicken Tamale Pie, a delectable dish that seamlessly blends the vibrant flavors of Mexican cuisine with the hearty goodness of American comfort food. This ultimate fusion dish features a flavorful filling of tender chicken, a medley of colorful vegetables, and a medley of zesty Tex-Mex spices, all enveloped in a golden crust made from a sensational combination of cornbread and masa harina. But that's not all! This versatile recipe also offers three enticing variations to cater to diverse preferences and dietary needs: a classic version, a vegetarian option brimming with roasted poblano peppers, and a low-carb alternative featuring a cauliflower crust. Get ready to indulge in a symphony of flavors and textures that will leave your taste buds dancing with joy.

Let's cook with our recipes!

TAMALE PIE



Tamale Pie image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 22

4 cups masa
4 cups chicken broth
3/4 cup shortening
4 tablespoons (1/4 cup) salted butter
1 tablespoon baking powder
1 teaspoon kosher salt
1 tablespoon olive oil
2 pounds lean ground beef
1 onion, chopped
1 red bell pepper, seeded and chopped
1 jalapeno, sliced
1 poblano pepper, seeded and chopped
1 tablespoon chili powder
2 teaspoons ground cumin
Pinch kosher salt
Pinch freshly ground black pepper
4 cloves garlic, chopped
One 15-ounce can chopped tomatoes
1 cup low-sodium beef broth
2 tablespoons tomato paste
One 15-ounce can red kidney beans, drained and rinsed
Butter, for greasing the skillet

Steps:

  • For the crust: Mix the masa with the broth in a large bowl and stir to combine. In a mixer, beat the shortening, butter, baking powder and salt. Add the masa mixture to the mixer bowl in 3 additions and beat until combined and soft. Cover and refrigerate while you make the filling.
  • For the filling: In a large skillet over medium-high heat, add the oil. Cook the beef, breaking up any lumps, until it is no longer pink, 8 to 10 minutes. Remove to a bowl using a slotted spoon. Remove all but 1 tablespoon of the grease from the skillet.
  • Add the onion, bell pepper, jalapeno and poblano to the skillet and season with the chili powder, cumin, salt and pepper. Cook until just beginning to brown. Add the garlic and cook for 1 minute. Add the tomatoes, broth and tomato paste and bring to a boil. Add the beans and return the meat to the skillet. Bring to a simmer and simmer for about 20 minutes.
  • Preheat the oven to 400 degrees F.
  • Grease a 10-inch cast-iron skillet with butter. Line the skillet with a little over half of the masa mixture and press. Add the filling, then spoon the rest of the masa mixture over the top. Bake until the top is golden brown, 25 to 30 minutes.

TAMALE PIE WITH CHICKEN



Tamale Pie with Chicken image

This tamale pie with chicken is a bit of a process, but well worth the rich flavor it produces. My family loved this recipe. In the tradition of Paula Dean with all the butter I could pack in, this recipe is not for those times when you are watching your figure, but when you are looking for something good for your soul.

Provided by Greysun

Categories     World Cuisine Recipes     Latin American     Mexican

Time 10h50m

Yield 12

Number Of Ingredients 31

3 large skinless, boneless chicken breasts, cut into thick strips
½ cup chili powder
(12 ounce) bottle olive oil
2 tablespoons minced garlic
1 tablespoon lime juice
2 teaspoons salt
2 teaspoons ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon dried oregano
2 cups water
1 (28 ounce) can diced tomatoes, drained
1 (15 ounce) can black beans, rinsed and drained
2 poblano peppers, chopped
2 jalapeno peppers, seeded and chopped
1 large onion, chopped
1 green bell pepper, chopped
4 cups masa flour
2 tablespoons chili powder
2 tablespoons white sugar
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground black pepper
1 cup butter, softened
1 teaspoon lime juice
3 cups hot water, or as needed
1 (10 ounce) can enchilada sauce
2 cups shredded Mexican cheese blend
1 (6 ounce) can sliced black olives
1 (16 ounce) container sour cream

Steps:

  • Combine chicken, chili powder, 2 tablespoons oil, minced garlic, lime juice, salt, black pepper, onion powder, garlic powder, cumin, and oregano in a bowl. Let marinate 8 hours to overnight.
  • Pour chicken with marinade into a pot; add water. Cover and cook over medium-high heat until chicken is no longer pink in the center, about 10 minutes, stirring as needed. Reduce heat to medium-low and let simmer for 1 hour.
  • Transfer chicken to a large bowl and shred using 2 forks; set aside and keep warm.
  • Add tomatoes, beans, poblano peppers, jalapeno peppers, onion, and bell pepper to the pot. Cook veggie mixture over medium-high heat until slightly softened and onion is translucent, 10 to 15 minutes. Adjust liquid by either adding while cooking covered, or condensing water by cooking uncovered; final product should be the consistency of a thick stew. Combine vegetable mixture with shredded chicken and set filling aside.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Mix masa flour, chili powder, sugar, baking powder, salt, and pepper for crust together in a bowl. Mix in butter and lime juice. Add hot water and mix until dough reaches the consistency of a thick cookie dough; mix or knead thoroughly.
  • Place about 1/2 of the crust mixture into the prepared pan to form a 1/2- to 3/4-inch layer covering the bottom and 3/4 up the sides. Spread filling into crust.
  • Flatten handfuls of remaining crust mixture to about 1/2- to 3/4-inch thickness. Lay on top of pie; continue until top is mostly covered. Spread enchilada sauce over crust. Cover with Mexican cheese. Scatter olives on top.
  • Bake in the preheated oven until golden and bubbly, about 45 minutes. Serve with a little enchilada sauce and a dollop of sour cream on top of each serving.

Nutrition Facts : Calories 623.6 calories, Carbohydrate 51.4 g, Cholesterol 111.2 mg, Fat 36.6 g, Fiber 12.2 g, Protein 26.4 g, SaturatedFat 20.8 g, Sodium 1490 mg, Sugar 5.7 g

CHICKEN TAMALE PIE



Chicken Tamale Pie image

A corn batter tops chicken and favorite Mexican ingredients and turns into one hot tamale--pie, that is!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 10

1 package (9 oz) frozen diced cooked chicken, thawed
1 can (4.5 oz) Old El Paso™ chopped green chiles, drained
2 teaspoons Old El Paso™ taco seasoning mix (from 1-oz package)
1 cup shredded Mexican cheese blend (4 oz)
1/2 cup Original Bisquick™ mix
1/2 cup cornmeal
3/4 cup milk
1 egg
1 can (11 oz) whole kernel corn with red and green peppers, drained
Shredded lettuce, sour cream and Old El Paso™ Thick 'n Chunky salsa, if desired

Steps:

  • Heat oven to 400°F. In 9-inch glass pie plate, stir chicken, chiles and taco seasoning until mixed. Sprinkle with cheese.
  • In medium bowl, stir Bisquick mix, cornmeal, milk, egg and corn until blended. Pour over chicken mixture and cheese.
  • Bake 25 to 30 minutes or until toothpick inserted in topping comes out clean. To serve, cut into wedges and top with lettuce, sour cream and salsa.

Nutrition Facts : Calories 310, Carbohydrate 32 g, Cholesterol 85 mg, Fat 1, Fiber 2 g, Protein 19 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 7 g, TransFat 1/2 g

EASY CHICKEN TAMALE PIE



Easy Chicken Tamale Pie image

All you need are some simple ingredients from the pantry to put this slow-cooker meal together. I love the fact that I can go fishing while it cooks. -Peter Halferty, Corpus Christi, Texas

Provided by Taste of Home

Categories     Dinner

Time 7h50m

Yield 8 servings.

Number Of Ingredients 15

1 pound ground chicken
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (11 ounces) whole kernel corn, drained
1 can (10 ounces) enchilada sauce
2 green onions, chopped
1/4 cup minced fresh cilantro
1 package (8-1/2 ounces) cornbread/muffin mix
2 large eggs, lightly beaten
1 cup shredded Mexican cheese blend
Optional toppings: Sour cream, salsa and minced fresh cilantro

Steps:

  • In a large skillet, cook chicken over medium heat until no longer pink, 6-8 minutes, breaking it into crumbles. Stir in seasonings., Transfer to a 4-qt. slow cooker. Stir in beans, tomatoes, corn, enchilada sauce, green onions and cilantro. Cook, covered, on low until heated through, 6-8 hours., In a small bowl, combine muffin mix and eggs; spoon over chicken mixture. Cook, covered, on low until a toothpick inserted in cornbread layer comes out clean, 1-1-1/2 hours longer., Sprinkle with cheese; let stand, covered, 5 minutes. If desired, serve with toppings.

Nutrition Facts : Calories 359 calories, Fat 14g fat (5g saturated fat), Cholesterol 110mg cholesterol, Sodium 1021mg sodium, Carbohydrate 40g carbohydrate (11g sugars, Fiber 5g fiber), Protein 20g protein.

Tips:

  • To save time, you can use store-bought tamale dough or masa harina. If using masa harina, follow the package directions to prepare the dough.
  • If you don't have a cast iron skillet, you can use a large ovenproof skillet or baking dish.
  • Be sure to cook the chicken until it is cooked through before adding it to the pie.
  • If you like your pie spicy, you can add more chili powder or cayenne pepper to the filling.
  • Serve the pie with your favorite toppings, such as sour cream, guacamole, salsa, and shredded cheese.

Conclusion:

Tex-Mex Chicken Tamale Pie is a delicious and easy-to-make dish that is perfect for a weeknight dinner or a potluck. It is also a great way to use up leftover chicken. The pie is filled with a flavorful chicken and cornbread filling, and it is topped with a layer of melted cheese. It is a hearty and satisfying dish that is sure to please everyone at the table.

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