Recipe Ingredients
- 5 frozen Texas Tamale Company Gourmet Chicken Tamales Wrapped in Corn Husks
- 2 teaspoons olive oil
- 1/2 pound ground chicken
- 1 small yellow onion, chopped
- 1 green bell pepper, chopped
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can crushed tomatoes
- 1 cup frozen corn kernels
- 1 1/2 teaspoons chili powder
- Kosher salt and freshly ground black pepper, to taste
- 1 (8.5-ounce) box corn muffin mix
- 1/2 cup whole milk
- 1 large egg
- 2 green onions, finely chopped
- Sour cream, for serving
Recipe Directions
- Set steamer basket in a large pot filled with 1-inch of water. Place tamales, opened-end-up, in pot, and cover. Bring water to a boil over high heat, and steam until fully heated through, about 15 minutes. Allow to cool slightly before removing corn husks. Set aside.
- Preheat oven to 400°F. Heat oil in a large, 10-inch cast-iron skillet over medium-high heat. Add chicken and cook, breaking up into small crumbles with a wooden spoon as it cooks. Cook for about 8 minutes, until chicken is cooked through and begins to brown. Stir in onions and peppers, and cook, stirring occasionally, until tender, about 3 to 5 minutes. Add beans, tomatoes, corn and chili powder and bring to a simmer over medium heat, about 2 to 3 minutes. Season with salt and pepper, to taste. Remove from heat. Place tamales in an even layer over chicken mixture.
- Whisk muffin mix, milk and eggs in a large bowl until combined. Spread muffin mixture evenly over tamales and chicken mixture. Place skillet on a large rimmed baking sheet. Bake until golden-brown and a toothpick inserted into the center of the muffin mixture comes out clean, about 17 to 20 minutes.
- Garnish with green onions and serve with sour cream.
