Hot Tamale Pot Pie
You can never have too many main course recipes, so give Hot Tamale Pot Pie a try. One portion of this dish contains about 32g of protein, 14g of fat, and a total of 577 calories. This recipe serves 6. This recipe covers 20% of your daily requirements of vitamins and minerals. Head to the store and pick up roll polenta, cilantro, olive oil, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes roughly 50 minutes.
Instructions
Heat oven to 400°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Cook chicken, salt and pepper in oil 8 minutes, stirring occasionally, until chicken is no longer pink in center.
Remove with slotted spoon to bowl. In same skillet, heat remaining 1 tablespoon oil over medium heat. Cook onion in oil 3 minutes, stirring occasionally, until tender.
Add garlic and cumin; cook and stir 1 minute.
Return chicken to skillet. Stir in beans, salsa and 2 tablespoons of the cilantro.
Heat to boiling; remove from heat. Spoon into baking dish. Arrange sliced polenta over hot chicken mixture.
Sprinkle evenly with cheeses and remaining 1 tablespoon cilantro. Cover with foil; bake 20 minutes. Uncover; bake 5 minutes longer or until thoroughly heated and cheese is melted.