Chipotle Tamale Pie

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5 Stars for this recipe with the following modifications:

-used 1lb ground beef and 10oz chorizo (which I cooked separately and drained the grease thoroughly
-after browning the beef and onions, I drained the grease added in the chorizo and the spices.
I added in the can of tomatoes, can of corn, can of diced green chilis, and 2/3 cup of enchilada sauce. I used 2 chipotle peppers and 2 tablespoons of adobo sauce. Simmered on low for 30 minutes. Before putting into my pan I stirred in cilantro and cheese. Then used 2 boxes of jiffy mix (for 9x13 pan and sprinkled cheese on top. Served with sour cream on top.

Big big hit in my family! Thank you for this recipe that can be easily modified.

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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!

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very good! this is an easy dish with lots of flavor.

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Excellent! I used hamburger and half the chipotle recommended.

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Delicious. Authentic tasting, simple yet very yummy! Substituted a Pasilla pepper for the Bell and Black for the Pinto beans.
Just delicious.

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I subbed premade polenta the kind that comes in a sausage-like roll for the topping. Cut it into 12 equal rounds. I baked for 30 minutes in a preheated 375 oven. Quick and tasty for a weeknight meal.

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I love this dish! It is easy to make and is a crowd pleaser!!!

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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!

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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.

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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.