One thing I love about creating new recipes is the challenge involved. You might think me crazy, but I look at challenges as a positive thing. Every failed recipe I’ve created is a new opportunity for learning what I did wrong and how I can fix it. Yes, there are times when it’s frustrating, but when you finally nail that one elusive recipe, it feels so dang good.
This Chicken Tamale Skillet Pie was one of those recipes that I attempted a few times. Each failure brought me closer and closer until I finally reached perfection.
Not only is this a hearty weeknight dinner recipe, but it’s also done solely in one pan. Which leaves you with fewer dishes to clean and more time with your family!
Grab all your ingredients and a 10-inch cast iron skillet (or an oven safe skillet). One of my favorite types of tamale is filled with green chilies and corn; I decided to plump this one up a little with some shredded chicken breast. Feel free to substitute shredded pork or beef if you prefer!
Let the skillet sit for just a few minutes before slicing into it. I loved how the delicious filling was covered in gooey cheese, so when you pulled it out there were strings of cheese trailing behind. I know you’re going to love this one too!