Chicken Tamale Pie

Sauté ground chicken and diced onion in a large skillet until chicken is browned; drain.

Stir in salsa, water, 1 tsp (5 mL) of chili powder, ground cumin, oregano and bottled hot sauce (optional); bring to a boil. Reduce heat to low and cook, stirring occasionally, for 3-4 minutes. Add corn, red pepper, jalapeño pepper, sliced olives and salt, if necessary, to taste.

Preheat oven to 350ºF(180ºC).

In a separate bowl combine cornmeal, whole wheat flour, baking powder and 1 tsp (5 mL) of chili powder for topping.

Beat vegetable oil, egg, milk and minced cilantro. Add to dry ingredients. Stir until just combined. Do not overmix.

Spray an 8” square casserole with vegetable oil cooking spray and spread chicken mixture evenly over bottom. Top with cornmeal topping. Sprinkle dish with shredded cheese.

Bake for 30-40 minutes or until knife inserted into cornmeal comes out clean and the dish is slightly browned.