Cook up your chicken.
Southwest Tamale Tart
1 cup Bisquick
1/2 cup cornmeal
2 cups fiesta blend cheese
4 ounces of tomatoes and green chilies
1/3 cup condenses beef broth
2 cups cooked chicken, prepared with taco seasoning and 1/2 cup water
1 cup corn
1 can (15 ounces) black beans, rinsed and drained
Cilantro, if desired
Sour Cream, if desired
Salsa, if desired
Heat oven to 350 degrees. Grease tart or springform pan 9 x 3 inches.
Mix Bisquick, cornmeal, 1 cup of the cheese and the tomato and chilies mixture. Stir in the broth. Pat mixture evenly in bottom of pan. Combine chicken, taco seasoning and water. Simmer. Add chicken, black beans, corn and the remaining cheese over the cornmeal mixture to within 1/2 inch of edge.
Bake 35 minutes. Loosen sides and cut tart into wedges. Serve with salsa, sour cream and or cilantro.
Hunk of Meat Monday