Pinto Bean and Chicken Tamale Pie

Ingredients

• Fresh cilantro - For garnish
• Salt and pepper - To taste
• Chili powder - 1 teaspoon
• Cumin - 1 teaspoon
• Cheddar cheese - 1 cup, shredded
• Green chilies - 1 can (4 oz), diced
• Canned diced tomatoes - 1 can (14.5 oz)
• Eggs - 2
• Milk - 1/2 cup
• Cornbread mix - 1 box
• Pinto beans - 1 can (15 oz), drained and rinsed
• Cooked chicken - 2 cups, shredded

Instructions

1. Preheat the oven to 375°F.
2. In a large skillet, heat some 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.
3. In a separate bowl, prepare the cornbread mix according to the package instructions, using milk and eggs.
4. Transfer the chicken and bean mixture to a greased baking dish. Spread it evenly.
5. Pour the cornbread batter over the top of the chicken and bean mixture, spreading it to cover the entire surface.
6. Sprinkle the shredded cheddar cheese on top.
7. Bake in the preheated oven for 25-30 minutes, or until the cornbread is golden brown and cooked through.
8. Remove from the oven and let it cool for a few minutes.
9. Garnish with fresh cilantro before serving.
10. Slice into pieces and enjoy!