Chipotle Tamale Pie
Serves 8
Recipe By: Ingrid Hoffman
1 tablespoons unsalted butter -- at room temperature
1 tablespoons 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 can pinto beans -- drained and rinsed (15-ounce)
1 can diced tomatoes (8-ounce)
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 packages cornbread mix (8.5-ounce)
1 egg
1/3 cup milk
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 and bake according to the
manufacturer's instructions. 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.
Prep Time: 20 minutes
Inactive Prep Time: 5 minutes
Cook Time: 40 minutes
Yield: 8 servings
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/