Chicken Tamale Pie In A Skillet

• 2 tablespoons chili powder, plus
• 1 teaspoon chili powder, for the topping
• 1 teaspoon dried oregano
• 1 teaspoon whole cumin seed
• 1/2 teaspoon salt
• 1 tablespoon canola oil
• 1 medium yellow onion, chopped (about 1 cup)
• 1 minced garlic clove
• 1 packed cup frozen bell pepper (red, yellow, green strips, unthawed)
• 2 (10 ounce) cans mild diced tomatoes and green chilies, 1 can drained
• 2 (2 1/2 ounce) cans sliced black ripe olives, drained
• 1 (15 ounce) can pinto beans or (15 ounce) can black beans, drained and rinsed
• 1 (8 1/2 ounce) can sweet whole kernel corn, drained
• 1 herb-roasted rotisserie chicken, skin removed, meat pulled into chunks (about 2 1/2 cups)
• 1 cup finely shredded cheddar cheese, divided in half
• 1 (8 1/2 ounce) box corn muffin mix
• 1 (4 ounce) can diced mild green chilies, drained
• 1 large egg
• 1/3 cup milk

1. Preheat oven to 350 degrees Fahrenheit.
2. In a small bowl mix 2 tablespoons chili powder, oregano, cumin and salt. In a 12-inch skillet with an oven-proof handle, heat oil to medium heat. Add onions, garlic, frozen peppers and spice mixture. Cook 5-6 minutes or until onion softens, stirring frequently.
3. Stir in tomatoes, olives, beans, corn and chicken. Reduce heat to low while preparing topping.
4. Set aside 1/2 cup cheese. In a medium bowl, combine corn muffin mix, chiles, egg, milk, 1/2 cup cheese and 1 teaspoon chili powder. Spoon topping evenly over tomato-chicken mixture, leaving a small border around the edge of the skillet. Sprinkle remaining 1/2 cup cheese on top.
5. Bake 16-18 minutes or until topping is set and toothpick inserted in center comes out clean.

chili powder, chili powder, oregano, cumin, salt, canola oil, yellow onion, garlic, frozen bell pepper, tomatoes, black ripe olives, pinto beans, sweet whole kernel corn, rotisserie chicken, cheddar cheese, corn muffin, green chilies, egg, milk

Taken from www.food.com/recipe/chicken-tamale-pie-in-a-skillet-362731 (may not work)