Ingrid Hoffmann’s Chipotle Tamale Pie My Way
Chipotle Tamale Pie recipe and back when I was a kid it was a special occasion when we had the chance to enjoy an ice cold coke-cola. I may be giving away my age when I tell you that I can remember sucking down an ice cold coke out of one of those cute little green, six ounce bottles.
Ingredients
- 2 tbs olive oil
- 20 oz ground turkey
- ½ medium green pepper (chopped)
- ½ medium poblano pepper (chopped)
- ½ large onion (chopped)
- 1 mini red pepper (chopped)
- 3 cloves garlic (chopped)
- 16 oz pinto beans
- 8 oz diced tomatoes (undrained)
- ½ can black beans
- 2 chipotle chiles (plus 3 tbps adobe sauce from canned chipoltes)
- 21/2 tsp cumin
- ½ cup chopped fresh cilantro or ½ tsp dry oregano
- 16 oz cornbread mix (2 boxes)
- 2 eggs
- ⅔ cups milk
Instructions
- Chop the peppers, onion and garlic.
- Put the left over peppers and onions in a baggie and freeze. Next time you make chili, soup or fajitas you will have most of your prework done.
- In a large frying pan over medium heat add the olive oil. Once heated add the ground turkey and chopped peppers, onion and garlic.
- Cook over medium high heat until the turkey meat in completely cooked through. About 15 minutes.
- Drain the turkey, return to the pan.
- Add the tomatoes, chiles and adobe sauce to the pan.
- Heat on medium high until bubbling. Turn heat down to low and cook 5 minutes.
- Remove pan from heat. Add cumin and oregano. Stir. Add cheese and mix until the cheese is melted.
- Grease a 9 x 13 inch baking sheet.
- Pour mixture in and smooth top.
- Prepare cornbread mix. Pour over the top and smooth.
- Bake in a preheated 400 degrees oven for 35 minutes or until top is golden brown.
Nutrition
Calories: 654kcalCarbohydrates: 82gProtein: 39gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 111mgSodium: 714mgPotassium: 992mgFiber: 14gSugar: 21gVitamin A: 1107IUVitamin C: 47mgCalcium: 174mgIron: 7mg
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