Ingrid Hoffmann’s Chipotle Tamale Pie My Way
Arlene Mobley - Flour On My Face
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.
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Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course Main Dish
Cuisine Mexican
Servings 6 servings
Calories 654 kcal
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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.
Calories: 654 kcal Carbohydrates: 82 g Protein: 39 g Fat: 20 g Saturated Fat: 5 g Polyunsaturated Fat: 3 g Monounsaturated Fat: 10 g Trans Fat: 1 g Cholesterol: 111 mg Sodium: 714 mg Potassium: 992 mg Fiber: 14 g Sugar: 21 g Vitamin A: 1107 IU Vitamin C: 47 mg Calcium: 174 mg Iron: 7 mg
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