Serve these individual potpies with a side of spicy black beans: Heat 2 teaspoons canola oil in a medium saucepan over medium heat. Add 1/2 cup diced green bell pepper and 2 minced garlic cloves; sauté until soft. Stir in 1 (15-ounce) can rinsed and drained black beans, 1 tablespoon fresh lime juice, and 1/2 teaspoon grated lime rind; cook until thoroughly heated (about 5 minutes). Stir in 1/2 teaspoon crushed red pepper, if desired.
2 teaspoons canola oil
1 cup chopped onion
12 ounces ground chicken
1 tablespoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt, divided
1 cup chopped zucchini
3/4 cup fresh corn kernels
1 (10-ounce) can diced tomatoes and green chiles, undrained
1 (8-ounce) can unsalted tomato sauce
1/2 cup coarsely ground yellow cornmeal
1 1/2 cups water, divided
3 ounces Monterey Jack cheese, shredded and divided (about 3/4 cup)
How to Make It
Preheat oven to 400°.
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion; sauté 3 minutes. Add chicken; cook 3 minutes, stirring to crumble. Stir in cumin, chili powder, and 1/4 teaspoon salt; cook 1 minute. Add zucchini, corn, tomatoes, and tomato sauce; bring to a boil. Reduce heat; simmer 8 minutes, stirring occasionally. Divide chicken mixture evenly among 4 (10-ounce) ramekins coated with cooking spray. Place ramekins on a jelly-roll pan.
Place remaining 1/4 teaspoon salt, cornmeal, and 1/2 cup water in a medium bowl, stirring to combine. Bring remaining 1 cup water to a boil in a medium saucepan. Gradually add cornmeal mixture to pan; cook 3 minutes or until thickened, stirring frequently. Stir in 2 ounces cheese. Divide cornmeal mixture evenly among ramekins. Sprinkle evenly with remaining 1 ounce cheese. Bake at 400° for 15 minutes or until light golden brown.
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Oh man. This was so surprisingly good. I agree with a previous reviewer that this seemed a little more involved than I wanted for a quick weeknight meal, but it wasn't involved at all and was worth every moment. I will likely, in the future, prep the meat mixture on the weekend so that I can just make the tamale part and pop it in the oven for super quick cooking in the evening.
For those of you who aren't huge corn meal fans, use one part Juffy corn muffin mix to one part jiffy biscuit mix. No need to cook, just spread a light layer over the top of your meat mixture. This will give you lighter slightly sweet topping! We also add olives! This is our Annual Christmas Eve Supper! Gives us women time for fellowship! (and baking!)
This recipe is easy and delicious! The first time I made this recipe, I followed the directions exactly. After that, my boyfriend and I decided we actually liked it better without the topping. We eat the filling as is, put it on nachos with cheese, or use it as the meat part of tacos and top with sour cream, cheese, etc. Very versatile and pretty quick and easy to make.
Excellent recipe! I loved the topping and that the recipe is packed with veggies! I admit, I made a little extra of the topping, because that is the yummy part & I added a little extra chili powder. Great option for brown bagging for lunch.
Very much enjoyed this recipe. Made with suggested black beans. Easy recipe overall but it was a little tricky trying to make the cornmeal mixture spread across the top of each serving. Will definitely make this again.
This recipe wasn't that hard, or at least I imagine it would have been a lot easier if I had a stove with working burners. I think the only part that was difficult was getting the cornmeal mixture to spread easily over the tops of the ramekins. All in all, my husband and I loved the flavor, and it's definitely something I would like to make again.
Pretty good and quick weeknight meal. Bumped up the ingredients a little & used a 9x11 baking dish. Used quick cooking polenta for the coarse ground cornmeal (essentially the same thing). Served with a green salad tossed with a lime vinegarette.
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