Thursday, January 21, 2010

Chipotle Tamale Pie

Recipes courtesy Ingrid Hoffmann
  • 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


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.

Partakers:  Don, Elise and I
Approvals:  The best one so far, good and good
My Comments:  This is such an easy dish to make that I decided to post it during the week.  I got spoiled tonight as I usually don't but Elise browned the meat for me so it was ready to go when I got home.  This is a family favorite and I'm not sure what I did but Don said it was the best one so far.  Elise loves the cornbread part the most and will pick at it when there's leftovers.  I also like the cornbread mixed with the meat, beans and best of all Chipotle Chilis I also topped it off with some leftover Monterey Jack cheese. I cooked it and baked it all in one pot, my favorite 3 qt. skillet.  If you don't have a lot of the ingredients then improvise, that's whats fun about this dish, just add anything tex-mex that you have in the refrigerator.  I didn't have the green peppers and I used gr. beef instead of turkey.  I recommend Jiffy's cornmeal mix in a box.   If you like Tex-Mex food that's quick and easy to make, this one's a keeper!!. ~iSavored during the week :)

FRIDAY 1/22/10 - Leftovers are even better - this is me at work eating some for lunch!! m-m-m-m good!!

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