Skillet Tamale Pie

Name: Skillet Tamale Pie
Yield: 8 servings
Ingredients: 1 lb ground chicken breast; 7/8 ozs low-sodium taco seasoning mix; 8 ozs no-salt-added tomato sauce; 15 ozs canned light red kidney beans, drained and rinsed; 3/4 cup water; 6 1/2 ozs corn muffin mix; 1/3 cup fat-free milk; 1 tbsp olive oil; 1 whole egg; 4 ozs cheddar cheese, shredded

Adapted from McCormick & Company, Inc

1 lb ground chicken breast
7/8 ozs low-sodium taco seasoning mix
8 ozs no-salt-added tomato sauce
15 ozs canned light red kidney beans, drained and rinsed
3/4 cup water
6 1/2 ozs corn muffin mix
1/3 cup fat-free milk
1 tbsp olive oil
1 whole egg
4 ozs cheddar cheese, shredded

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.

Posted: 3/11/2010

Mexican

Rated by 0 users (0.00)

WW Points^* : 5.75

8 servings

Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 290 Calories from Fat 83 (29%)
% Daily Value *
Total Fat 9g	14%
Saturated Fat 4g	20%
Monounsaturated Fat 0.2g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 66g	22%
Sodium 873mg	36%
Potassium 147mg	49%
Total Carbohydrate29g	10%
Dietary Fiber 4g	16%
Sugars 10g
Protein 20g	16%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.