Slow cooker tamale pie May 2012
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 1/2 c shredded, boiled chicken3/4 c cornmeal (gluten free)1 cup water, 1 packet chicken boullion3/4c frozen sweet corn kernals1 1/2c chopped onion1/2c kidney beans, canned, drained1/2c sliced black olives, drained2 tsp McCormick taco seasoning1 tsp cumin
1. Boil chicken then shred it.
2. Mix cornmeal, water, and chicken boullion in a bowl. Let stand 5 min. Mix taco seasoning and cumin in the bowl.
3. Mix all ingredients together in a large mixing bowl.
4. Spray slow cooker with nonstick spray, add mixture.
5. Cook for 3-4 hours on high or 7-8 hours on low.
Voila! I mean...ole!
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user TINK053184.
2. Mix cornmeal, water, and chicken boullion in a bowl. Let stand 5 min. Mix taco seasoning and cumin in the bowl.
3. Mix all ingredients together in a large mixing bowl.
4. Spray slow cooker with nonstick spray, add mixture.
5. Cook for 3-4 hours on high or 7-8 hours on low.
Voila! I mean...ole!
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user TINK053184.
Nutritional Info Amount Per Serving
- Calories: 325.2
- Total Fat: 4.7 g
- Cholesterol: 82.2 mg
- Sodium: 617.2 mg
- Total Carbs: 32.9 g
- Dietary Fiber: 5.6 g
- Protein: 37.9 g
Member Reviews