Photo: Chipotle Tamale Pie Recipe
Ingredients
- 1 tablespoon unsalted butter, at room temperature
- 1 tablespoon olive oil
- 1 pound, lean ground turkey
- 1 medium yellow onion, chopped
- 1 green bell pepper, diced
- 2 garlic cloves, finely minced
- 2 teaspoons ground cumin
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 (8-ounce) can diced tomatoes
- 2 chipotle chiles, plus 1 teaspoon adobo sauce, from can chipotle in adobo
- 1 cup grated Cheddar
- 1/2 cup chopped fresh cilantro leaves
- 1 (8.5-ounce) package cornbread mix
- 1 egg
- 1/3 cup milk
Directions
Preheat oven to 400 degrees F.
Grease an 8-inch baking dish with the butter and set it aside.
Heat the olive oil in a nonstick skillet over medium heat. Add the ground turkey, the onions, green peppers, and garlic and cook until the turkey is no longer pink and is cooked through, about 8 minutes. Drain off any excess fat and sprinkle the meat mixture with the cumin.
Add the beans, tomatoes, chiles and adobo sauce to the skillet and bring to a boil over high heat. Reduce the heat to medium and simmer until heated through and slightly thickened, about 5 minutes. Remove pan from the heat and stir in the cheese and cilantro.
Spread the turkey mixture in the prepared baking dish, pressing down on it with the back of a spoon to make an even, compact layer.
Combine the cornbread mix with milk and egg. Spread the cornbread batter over the turkey mixture and bake until the cornbread is golden-brown, 20 to 25 minutes. Let the tamale pie stand for 5 minutes before cutting into squares and serving.
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By foodieq_8265605
Seattle, WA
on January 24, 2012
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Really great recipe! I am generally not a big fan of casseroles, but this was delicious! I doubled the recipe so that I could freeze some for an easy meal later. I used Jiffy Corn Muffin mix, which worked just fine. We do not like green bell peppers, so I used 2 fresh Poblano (Pasilla peppers instead (medium spicy. I added extra adobo sauce and chipotle peppers, as we love spicy food. Also added some Ancho Chili powder for added depth. Used more cheese as well. Delicious with homemade Guacamole and light sour cream!
By sandraalc
schaumburg, IL
on December 15, 2011
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I read the reviews and I was expecting alot more than how it came up, I am mexican and I know about tamales, I wanted to try something different and I decided to try this, this is NOT what a tamale should taste like, is was very dry and the mixer should be use for nachos not for a tamal, I was very dissapointed!!! I make it MUCH MUCH better, don't understand why people gave her so many stars.
By ilovepig
Lancaster, Ohio
on October 31, 2011
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Good flavor. A little dry. If I make it again I would use 1 more chipolte pepper and double the tomatos.
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