Black Bean Chicken Tamale Pie

                                                                                                           






Deut.4:35,39
35 To you it was shown, that you might know that the LORD is God; there is no other besides him.
39 know therefore today, and lay it to your heart, that the LORD is God in heaven above and on the earth beneath; there is no other




1 Rotisserie chicken, chopped
1 tablespoon +1 teaspoon Chili Powder, divided
1 1/2 teaspoons Cumin Powder, divided
1 16 ounce can Black beans drained and partially mashed
1 16 ounce jar Salsa Pace chunky
1 can Green Chiles, undrained
1/2 cup fresh Cilantro, chopped and divided
1 cup Cornmeal
1 cup grated sharp Cheddar Cheese
1/2 cup grated Monterey Jack Cheese


Stir in 1 tablespoon of chili powder and 1 teaspoon of cumin. Add drained beans partially mashed chilies, salsa, and 1/4 cup cilantro. Cook to blend flavors for about 5 minutes.

In sauce pan, while meat mixture is cooking, bring 3 cups water, 1 cup corn meal, 1 teaspoon chili powder, and 1/2 teaspoon cumin to a bowl, stirring constantly with a whisk. Cook until thickened.
Remove meat mixture from heat, sprinkle with Monterey jack cheese, and pour cornmeal mixture over cheese, spread with spatula to completely cover meat. Sprinkle with cheddar cheese and remaining cilantro. Place pan under broiler for 5 minutes or until cheese melts and a slight crust starts to form on top.


Thanks Shelia!!