Chipotle Tamale Pie

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This is one dish that my whole family enjoys!!!! Thank you very,very much!!!!!!!

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Recipe is dated and unclear regards measurements and just plain wrong on some others. I like to try new recipes but this one went into the trash. Give me an old fashioned tamale pie (lean ground beef, onions, tomato sauce, peppers, thin cornmeal batter, etc. any day. I'll keep turkey out of my tamale pies.

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This is the first Ingrid Hoffman recipe that I've been inspired to make and it was the chipotle peppers in the recipe that drew me in. Made as per the recipe with the following exceptions: I forgot to pick up cilantro so the recipe was made without it, and I defrosted a package of ground pork instead of ground turkey so I made it using the pork. I added four cloves of minced garlic instead of two because I can never get enough of the stuff.

I like spice and some kick and there was PLENTY from adding three chipotle peppers (La Coste?a brand and adobo sauce. I don't care for savory and sweet flavors together, but had no problem with the sweetness of the cornbread. I will make this again and will try adding a bit of corn next time. I can't wait to serve this to friends when it's my turn to host dinner.

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This tastes exactly like my recipe for chili thats served with a slice of cornbread. The only difference is that the cornbread in this recipe gets soggy fast b/c its cooked into the chili pie mix. This was good but I wont make it again.

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Very easy and very flavorful. I use a can of Rotel tomatoes for a little more spice. I also use Martha White sweet yellow cornbread. Wonderful !!!!!

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The cornbread mix just made the end result taste odd. There's sugar in the cornbread mix and so it's pretty sweet and it just doesn't go well with the turkey mixture at the bottom. I guess I expected it to be more like a real tamale which requires cornmeal. Not cornbread.

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tried this recipe a few years ago and have been making it ever since! it really tastes awesome. it even impressed my mexican-american in laws! the heat can easily be adjusted for little kids or picky eaters by omitting some of the chipoltle (but personally it's WAYbetter with heat. also one time i ran out of seasonings, so i dumped a packet of 'taco seasoning' instead of cumin, and it was also very tasty, just more tex-mex flavored

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I've made this recipe many times. It has great flavor and is easy to make. It is one of our favorites. I never had Chipotle Chilis or Adoboe sauce before and they were hard to find. I almost didn't use them but am so glad I decided not to substitute, because they make the dish! Now I stock up on them when I can find them - just for this dish. I even add more of the sauce than the recipe states because we like spicy. My husband does not like ground turkey so we've always used ground beef. I get lean beef and don't drain (depending on the amount of fat that renders to keep the onion and pepper flavor the meat simmers in. I used red instead of green peppers and the full 14 oz. can of diced tomatoes. Every time I make this dish, it seems like there is not enough cornbread mix - as I spread it - but it is always more than plenty once it is baked. Great the first time and as leftovers.

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It was way too spicy!! One Chipotle pepper would definitely be sufficient. However, it might depend on the brand of the canned chipotles because I've read several reviews where some are saying to use four peppers (which would be WAY too hot! My advice to you is to use a little at a time until you taste what you like. I also added the following:

1 small can of canned green chilis
1 can of corn
Sour cream for garnish
Cilanto for garnish

ALSO, I used Marie Callendars Southwestern cornbread (1pkg. for this dish and it was amazing! It still has that hint of sweet that matches so well to the other savory layer.

I think you should definitely try this recipe! Just watch the heat!!

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Like many before have said, i feel like this recipe is quite bland but that's easily fixed by adding more spice to whatever taste suits you. My modifications were as followed... I diced a large onion and about 9-10 of those mini multi colored peppers which equaled well over a cup and sauteed them separately from the turkey. i then cooked a 1.25 lb package of turkey and added quite a bit of chili powder, cumin, cayenne, garlic, salt and pepper. i then combined the onions, peppers, turkey, 3 chipotles and a tablespoon of the sauce, 1/2 cup chopped cilantro, 1/2 cup diced jalapenos, small can of green chilies, and some olives and let that simmer a bit. i then put it into a 9.5x13.5 3 quart baking dish and topped it with the corn bread batter which i had also added the one cup of cheese to. i topped it with some more olives and baked it for 20 minutes and let it stand for 10 before slicing it up and serving it. since i used such a large backing dish the corn bread batter barely covered the top. next time i will use two boxes. other then that it was awesome and my husband said this is defiantly a dish he would love to have again. i will like to point out that i love spicy stuff but my husband is a lot more reserved then i am. this dish may sound spicy but it really wasn't. i didn't use the seeds from the jalapeno so it wasn't hot at all and the green chilies just added some nice flavor, not heat. im looking forward to making this again!