bbq chicken tamale pie (Edit recipe)

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this is THE ultimate tex-mex inspired casserole 🤠🔥

mixing BBQ sauce + salsa + taco seasoning + BBQ seasoning together to create the ultimate cowboy-inspired sauce… smoky, tangy, a little sweet, & packed with bold tex-mex flavor in every single bite 🤌

loaded with juicy chicken, peppers, onions, corn, & black beans… then topped with a fluffy, cheesy "cornbread" layer made with good dee's corn-free cornbread mix.

all the cozy casserole comfort you crave — but with a solid boost of protein & fiber to actually keep you full. winner winner chicken dinner 😉

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PREP TIME

10 minutes

COOK TIME

—

INGREDIENTS

17

Serves: 8-10

Ingredients

base

24 oz sautéed frozen vegetables (click for recipe), I used a mix of peppers, onions, & corn
1.5 - 2 lb oven-baked chicken thighs (click for recipe), diced
15 oz Black Beans, drained & rinsed
1 cup No-Sugar Hickory BBQ Sauce - Yo Mama's Foods
1 cup Salsa
0.25 cup Water
1 Tbsp Barbecue Rub - Primal Palate, chipotle garlic bbq
1 Tbsp Taco Seasoning - Primal Palate

"cornbread" topping

0.5 cup Plain Greek Yogurt
2 Eggs
5 oz Green Chiles, Fire Roasted
1 Tbsp Apple Cider Vinegar
0.25 - 0.5 cup Water
7.5 oz Corn Free Keto Bread Mix - Good Dee's, 1 bag
4 - 6 oz Cheddar Cheese, or pepper jack, shredded

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

preheat oven to 350.
in a large skillet, follow my instructions for sautéing frozen veggies - I sautéed peppers, onions, & corn.
add in remaining pie ingredients; let simmer on low while you get the “cornbread” topping together.
to a large bowl, whisk together greek yogurt, eggs, green chiles, ACV, & water.
fold in cornbread mix & cheese, adding additional water as needed.
let batter to sit for 5-10 minutes to thicken - if too thick, add a couple more tablespoons of water.
add pie mixture to a 9X13 baking dish, then evenly spread “cornbread” topping on top.
bake casserole for 50-60 minutes or until a toothpick comes out of the “cornbread” mixture clean.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	357
Fat:	14 g
Carbohydrates:	41 g
Protein:	21 g
Cholesterol:	17 g
Sodium:	955 mg
Fiber:	15 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated for total recipe.