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Chipotle Tamale Pie - Ingrid Hoffman
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My only question about the recipe was if the chipotle chilies should be chopped (which I did), not put into the dish whole.
I also looked up Ingrid Hoffman on the internet. She has a show on the food network called Simply Delicioso! More of her recipes can be found here:
http://www.delicioso.com/
She's also publishing a book in February called Simply Delicioso: A Collection of Everyday Recipes with a Latin Twist. Even though it's not out just yet, I added it to the group bookshelf.
Thanks for the recipe!
INGREDIENTS:
1 TBS unsalted butter, at room temp.
1 TBS olive oil
1 pound lean ground turkey
1 medium yellow onion, chopped
1 green bell pepper, diced
2 garlic cloves, finely minced
2 TSP ground cumin
1 (15-oz) can pinto beans, drained & rinsed
1 (8-oz) can diced tomatoes
2 chipotle chilies (see below)
1 TSP adobo sauce (from canned chipotle peppers in adobo sauce. I use 2 of the peppers from the can)
1 Cup grated Cheddar
1/2 Cup chopped fresh cilantro
1 (8.5-oz) package cornbread mix
1 egg
1/3 Cup milk
PREPARATION:
Preheat oven to 400 degrees F.
Grease an 8-inch baking dish with the butter and set aside.
Heat the olive oil in a large nonstick skillet over medium heat. Add the ground turkey, onions, green pepper, garlic, and cook until the turkey is no longer pink and is cooked through (approx. 8 min). Drain off any excess fat and sprinkle the mixture with cumin.
Add the beans, tomatoes, chilies and adobo sauce to the skillet and bring to a boil. Reduce heat and simmer about 5 minutes. Remove pan from heat and stir in cheese and cilantro.
Spread the turkey mixture in the baking dish, pressing down with a spoon to make a compact layer.
Combine the cornbread mix with milk and egg. Spread the cornbread batter over the turkey mixture and bake until cornbread is golden brown, approx. 20-25 minutes. Let stand for 5 minutes before serving.
Serves 4-6 people