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.
Photo: Chipotle Tamale Pie Recipe

















Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 249 reviews
By lacocinera44
on May 03, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I love all of Ingrid Hoffman's recipes! This one is one of my hubby's favorites! I usually make this with ground beef instead of turkey and I have never had a problem with it coming out dry...also I would set my timer for 18 minutes as every oven is different...better to check it early on to make sure the cornbread doesn't dry out either! Since we now have a 3 year old daughter who LOVES enchiladas....I substituted some of the tomato sauce and chipotle peppers and for enchilada sauce (being careful not to overdo it with the liquids....I still added the diced tomatoes but didn't add all of the sauce that came with it...then to entice her, I told her we were having "Enchilada Pie" for dinner....needless to say, she gobbled it all up!
By recchef
Binghamton, NY
on April 19, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
very good! this is an easy dish with lots of flavor.
By d1cent_7890398
Malta, NY
on March 10, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Excellent! I used hamburger and half the chipotle recommended.
Read all 249 reviews