CHICKEN-TACO CORNBREAD PIE
Get creative with your cooking when you make this Chicken-Taco Cornbread Pie. Tacos take cover under golden cornbread to create this warm, comforting Chicken-Taco Cornbread Pie that is packed with delicious flavor.
Provided by My Food and Family
Categories Home
Time 50m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 5 min. or until done. Stir in peppers, seasoning mix and water. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally.
- Spoon into 9-inch pie plate sprayed with cooking spray; sprinkle with cheese. Prepare muffin mix as directed on package; spoon over cheese, completely covering cheese layer.
- Bake 20 min. or until golden brown. Let stand 5 min. before serving.
Nutrition Facts : Calories 370, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 105 mg, Sodium 750 mg, Carbohydrate 35 g, Fiber 1 g, Sugar 9 g, Protein 26 g
CORNBREAD CHICKEN POT PIE
You'll think back to simpler times when you serve this rich, cornbread-topped pot pie right in your own home.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Heat the oven to 400 degrees F. Stir the soup, corn and chicken in a 9-inch pie plate.
- Stir the muffin mix, milk and egg in a small bowl just until blended. Spread the batter over the chicken mixture.
- Bake for 30 minutes or until the topping is golden brown. Sprinkle with the cheese. Let stand until the cheese is melted.
Nutrition Facts : Calories 540.7 calories, Carbohydrate 58.6 g, Cholesterol 107.4 mg, Fat 22.7 g, Fiber 6 g, Protein 26.8 g, SaturatedFat 8.3 g, Sodium 1486.8 mg, Sugar 4.7 g
CHICKEN TACO PIE
This is truly a family fave and is perfect for a busy night of rushing to soccer, swimming lessons or scouts. I put it together in the morning and pop it in the oven when we get home. -Karen Latimer, Winnipeg, Manitoba
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Unroll crescent dough and separate into triangles. Press onto bottom of a greased 9-in. pie plate to form a crust, sealing seams well. Bake until golden brown, 18-20 minutes., Meanwhile, in a large skillet, cook chicken over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Stir in taco seasoning, green chiles, water and salsa; bring to a boil. , Spoon into crust; sprinkle with cheese. Bake until cheese is melted, 8-10 minutes., Top with lettuce, peppers, tomato, green onion and pickled jalapeno. Serve with sour cream and additional salsa.
Nutrition Facts : Calories 328 calories, Fat 17 g fat (6 g saturated fat), Cholesterol 58 mg cholesterol, Sodium 1122 mg sodium, Carbohydrate 25 g carbohydrate (5 g sugars, Fiber 1 g fiber), Protein 17 g protein.
TACO CORNBREAD CASSEROLE
A whole can of chiles adds fire to this cornbread casserole. For less heat, you can use just enough of the can for your taste. -Lisa Paul, Terre Haute, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. In a Dutch oven, cook beef over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Stir in taco seasoning. Add tomatoes, water, rice and green chiles; heat through, stirring occasionally., Meanwhile, prepare cornbread mix according to package directions; stir in corn. Pour half of the batter into a greased 13x9-in. baking dish. Layer with half of the meat mixture, all the sour cream, half of the corn chips and 1 cup cheese. Top with remaining batter, remaining meat mixture, olives and remaining corn chips., Bake, uncovered, until cornbread is cooked through, 55-60 minutes. Sprinkle with remaining cheese; bake until melted, 3-5 minutes longer. If desired, serve with lettuce, tomatoes and red onion.
Nutrition Facts : Calories 817 calories, Fat 40g fat (17g saturated fat), Cholesterol 183mg cholesterol, Sodium 1982mg sodium, Carbohydrate 74g carbohydrate (20g sugars, Fiber 4g fiber), Protein 36g protein.
QUICK TACO BAKE PIE
Easy taco bake that reheats wonderfully!
Provided by MrsSchlado
Categories World Cuisine Recipes Latin American Mexican
Time 52m
Yield 8
Number Of Ingredients 12
Steps:
- Cook and stir ground beef in a skillet over medium heat until brown and crumbled, 7 to 10 minutes; drain grease. Add taco seasoning; mix well. Stir in salsa and black beans; remove from heat.
- Grease a 9-inch pie pan or casserole dish.
- Mix corn bread mix, milk, egg, honey, and corn oil together in a bowl until batter is smooth; stir in corn. Pour batter into pie pan. Layer ground beef mixture over batter; sprinkle with Cheddar cheese. Top with corn chips.
- Place in a cold oven; set temperature to 350 degrees F (175 degrees C). Bake until sides are golden brown, 30 to 35 minutes.
Nutrition Facts : Calories 394.2 calories, Carbohydrate 37 g, Cholesterol 75.1 mg, Fat 18.8 g, Fiber 3 g, Protein 19.3 g, SaturatedFat 7.1 g, Sodium 1232.9 mg, Sugar 7.9 g
CHICKEN TACO CORNBREAD PIE
Steps:
- PREHEAT oven to 400°F. Heat oil in large skillet on medium-high heat. Add chicken; cook and stir until cooked through. Drain. Add green pepper, seasoning mix and water. Bring to boil. Reduce heat to medium-low; simmer 10 minutes, stirring occasionally. SPOON chicken mixture into 9-inch pie plate; sprinkle with cheese. Prepare muffin mix as directed on package; spoon over cheese, completely covering cheese layer. BAKE 20 minutes or until golden brown. Let stand 5 minutes before serving.
CORNBREAD CHICKEN PIE
This is another great country dish, a bubbling chicken pie, that will take you over the edge. Quick and easy to make and very tasty. A dish from the Ottawa Valley.
Provided by Baby Kato
Categories Savory Pies
Time 55m
Yield 1 pie, 4 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven 425°F.
- Put chicken in pot, pour in just enough water to cover, bring to a boil, then simmer for 20 minutes.
- Drain, remove the chicken from pot, deskin, debone and cube.
- Place the cooked chicken in the fridge until needed.
- Melt butter and saute onions, shallot, peppers, mushrooms and corn 5 minutes.
- Add flour, and cook for 1 minute, now add the salt and oregano, then slowly in the milk and broth.
- Stirring often, cook until the mixture has thickened, add chicken cubes.
- Pour into a round baking dish.
- In a large bowl, combine the cornmeal, flour, baking powder, salt and sugar.
- Blend in the egg, milk and butter.
- Stir in the cheese and pour over the chicken mixture, sprinkle with paprika and oregano.
- Turn oven down to 400°F and bake for 20 - 25 minutes or until the crust is golden.
IMPOSSIBLY EASY CHICKEN TACO PIE
Make and share this Impossibly Easy Chicken Taco Pie recipe from Food.com.
Provided by Dyenana
Categories Savory Pies
Time 57m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- 1. Heat oven to 400ºF. Grease bottom and side of glass pie plate, 9x1 1/4 inches. Mix chicken, onion and seasoning mix. Sprinkle in pie plate.
- 2. Stir together Bisquick, milk and eggs with fork until blended. Pour into pie plate.
- 3. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 1 to 2 minutes longer or until cheese is melted. Garnish with lettuce, tomatoes and sour cream if desired.
- High Altitude (3500-6500 ft) Bake 35 to 40 minutes.
- Special Touch.
- Don't forget to top it off. Serve slices of this savory pie with salsa, sour cream and chopped tomato, or go all out with guacamole and red pepper sauce.
BIRRIA DE POLLO (CHICKEN BIRRIA) TACOS
These Mexican birria de pollo tacos, or chicken birria tacos, are rich, flavorful, and smoky. They would taste delicious with fresh chopped tomatoes and avocado!
Provided by Liv Dansky
Categories Mexican Chicken Tacos
Yield 6
Number Of Ingredients 19
Steps:
- Add chicken broth to a medium saucepan and bring to a boil over medium-high. Remove from heat and add dried chiles. Cover and let sit until chiles have softened, about 10 minutes.
- Meanwhile, heat 2 tablespoons of the oil in a large pot or Dutch oven over medium-high. Add 3 of the onion quarters, reserving the last quarter for later use, and garlic to pan. Cook, flipping once, until charred, about 6 minutes. Remove from heat (do not wipe out the pot), and transfer onion and garlic to a blender. Add chicken broth, chiles, tomatoes, vinegar, 1 teaspoon salt, cumin, oregano, pepper, and cloves. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until combined, about 1 to 2 minutes. Pour through a fine mesh strainer into a large bowl.
- Season chicken with remaining 1 teaspoon salt. Add remaining 1 tablespoon oil in to the large pot; heat over medium-high. Add chicken; cook, flipping once, until golden brown, about 3 minutes per side. Pour blended chile mixture over meat chicken and top with bay leaf. Cover and cook over medium-low until chicken is cooked through, about 25 minutes.
- Meanwhile, chop remaining onion quarter. Set aside.
- Uncover pot, discard bay leaf, and remove chicken from chile mixture and shred. Transfer shredded chicken to a large bowl and top with 1 cup of the chile mixture; leave remaining mixture in the Dutch oven pot over medium-low.
- Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Working with 1 tortilla at a time, quickly dip tortilla into sauce until well coated. Transfer to skillet and top with 1/4 cup of the chicken. Repeat process with as many tortillas as will fit on in skillet. Cook until tortillas are golden brown and beginning to crisp, 1 to 2 minutes. Fold tortillas in half and transfer to a plate. Repeat process with remaining sauce, meat chicken and tortillas.
- Divide tacos evenly among 6 plates. Top with reserved chopped onion and cilantro and serve with lime wedges.
Nutrition Facts : Calories 254.6 calories, Carbohydrate 7.8 g, Cholesterol 69.9 mg, Fat 11.4 g, Fiber 1.2 g, Protein 28.1 g, SaturatedFat 1.1 g, Sodium 1676.4 mg
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