Quick Tamale Pie
The ultimate comfort food, Quick Tamale Pie combines creamy polenta with flavorful chicken and spices, all topped with gooey cheese. Perfect for an easy weeknight dinner or cozy gathering, this dish is sure to satisfy your cravings. Make it tonight for a delicious and hearty meal!
Equipment
- 10-inch Cast Iron Skillet
- 9-inch Square Baking Dish
- Chef Knives
- Cutting Board
- Mixing Bowls
- Rotary Cheese Grater
Ingredients
- 1 tube prepared polenta cut into ¼-inch slices
- 1 package southwestern chicken strips
- 1 can chili beans undrained
- 1 cup shredded Mexican cheese blend
- ½ cup frozen corn kernels
- ½ cup salsa
- ½ tsp salt
- 2 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp ground cumin
- ¼ tsp cayenne pepper or to taste
Instructions
- Preheat your oven to 350ºF.
- Grease a 10-inch cast iron skillet with a little olive oil or nonstick cooking spray.
- In a large bowl, combine the southwestern chicken strips, frozen corn kernels, salsa, chili beans, chili powder, garlic powder, onion powder, ground cumin, and cayenne pepper. Stir well to combine.
- Slice the polenta into ¼-inch thick slices and cover the bottom of the skillet with overlapping slices.
- Pour the chicken mixture on top of the polenta.
- Top with shredded Mexican cheese blend.
- Cover and bake for 15 minutes.
- Uncover and bake for an additional 15 minutes.
- Let cool for a few minutes, slice, and serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days.
You can assemble the pie and freeze it before baking. Cover with plastic wrap and aluminum foil and store for up to four months.
Serve your pie with a refreshing side salad or some warm tortilla chips for a complete meal.
Use any shredded cheese you enjoy, like cheddar, pepper jack, or Monterey Jack.
Omit the meat and add more vegetables for a delightful vegetarian version.