Anita's Tried & True Heart Healthy Recipes

Skillet Tamale Pie

Adapted from
8 servings

1  lb  ground chicken breast skinless  6 1/2 ozs  corn muffin mix 
7/8 ozs  low-sodium taco seasoning mix  1/3 cup  fat-free milk 
8  ozs  no-salt-added tomato sauce  1  tbsp  olive oil 
15  ozs  canned light red kidney beans, drained and rinsed  1  whole  egg 
3/4 cup  water  4  ozs  cheddar cheese, shredded 
Skillet Tamale Pie
Click to enlarge
In a large skillet, cook chicken until no longer pink. Add taco seasoning, tomato sauce, beans and water. Bring to boil. Reduce heat to low; cover and simmer for ten minutes. To prepare topping, combine corn muffin mix, milk, oil, and egg. Mix until combined. Drop small spoonfuls of batter over chicken in skillet. Cover. Cook on low heat until corn bread is cooked through. Sprinkle with cheese. Cover. Cook on low heat until cheese is melted.
Nutritional Analysis per serving (8 servings total)
Calories 305   %CFF 30 %
Total Fat 11 g   Saturated Fat 4 mg
Protein 22 g   Cholesterol 71 g
Carbohydrates 29 g   Sodium 653 mg
Sugars 10 g   Fiber 4 g
5.8 WW Points
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