Chipotle Tamale Pie

By Beefman-2

I watched Ingrid Hoffman make this on her debut on the Food Channel. I love chipotles and plan to make this very soon!

Ingredients

• 1 tablespoon unsalted butter, at room temperature
• 1 tablespoon olive oil
• 1 lb lean ground beef
• 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, chopped plus
• 1 teaspoon adobo sauce, from can chipotle in adobo
• 1 cup grated cheddar cheese
• 1/2 cup chopped fresh cilantro leaves
• 1 (8 1/2 ounce) package cornbread mix
• 1 egg
• 1/3 cup milk

Details

Servings 1
Preparation time 25mins
Cooking time 65mins
Adapted from food.com

Preparation

Step 1

1 Preheat oven to 400 degrees F. 2 Grease an 8-inch baking dish with the butter and set it aside. 3 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. 4 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. 5 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. 6 Combine the cornbread mix with milk and egg and 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.