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Chipotle Tamale Pie

    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
    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 400F. 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.