Pinto Bean and Chicken Tamale Pie

Ingredients

Pinto beans

2 cups, cooked

Cooked chicken

2 cups, shredded

Canned diced tomatoes

1 can (14.5 oz)

Green chilies

1 can (4 oz), diced

Chili powder

2 teaspoons

Cumin

1 teaspoon

Salt

1/2 teaspoon

Black pepper

1/2 teaspoon

Fresh cilantro

1/4 cup, chopped (for garnish)

Eggs

2, beaten

Milk

1 cup

Cornbread mix

1 package (15 oz)

Cheddar cheese

1 cup, shredded

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat a tablespoon of oil over medium heat. Add the shredded chicken, pinto beans, diced tomatoes, green chilies, cumin, chili powder, salt, and pepper. Cook for 5 minutes, stirring occasionally until heated through.
3. In a separate bowl, prepare the cornbread mix according to the package instructions by combining the cornbread mix, milk, and beaten eggs until just combined.
4. Transfer the chicken and bean mixture to a greased 9x13 baking dish, spreading it evenly across the bottom.
5. Pour the cornbread batter over the top of the chicken and bean mixture, using a spatula to spread it evenly to cover the entire surface.
6. Sprinkle the shredded cheddar cheese generously on top.
7. Bake in the preheated oven for 25-30 minutes, or until the cornbread is golden brown and cooked through, with a toothpick inserted into the center coming out clean.
8. Remove from the oven and let it cool for 5-10 minutes before garnishing with fresh cilantro.
9. Slice into squares and serve warm. Enjoy your delicious tamale pie!