Chipotle Tamale Pie

Filed under Casseroles Mexican Poultry

Ingredients

  • 1 tbsp Butter, unsalted, room temperature
  • 1 tbsp Olive oil
  • 1 lb Turkey, lean ground, or ground beef
  • 1 Onion, medium yellow, chopped
  • 1 Bell pepper, green, diced
  • 2 clove Garlic, finely minced
  • 2 tsp Ground cumin
  • 1 can Pinto beans, 15-ounce, drained and rinsed
  • 1 can Diced tomatoes, 8-ounce
  • 2 Chipotle in adobo, chiles, plus 1 teaspoon adobo sauce
  • 1 cup Cheddar, grated
  • 1/2 cup Cilantro, fresh, chopped
  • 8 1/2 oz Cornbread mix, 1 package
  • 1 Egg
  • 1/3 cup Milk

Directions

  1. Preheat the oven to 400 degrees F and grease an 8-inch baking dish with the butter.
  2. Heat the oil in a nonstick skillet over medium heat. Cook the turkey, onion, green pepper and garlic until the turkey is cooked through, about 8 minutes. Drain the fat and sprinkle with the cumin.
  3. Add the beans, tomatoes, chiles and adobo sauce and bring to a boil, then simmer over medium heat until slightly thickened, about 5 minutes. Off the heat stir in the cheese and cilantro.
  4. Press the mixture into an even, compact layer in the dish.
  5. Mix the cornbread mix with the milk and egg per the package and spread over the filling. Bake until golden brown, 20 to 25 minutes. Let stand 5 minutes before cutting.