Chipotle Tamale Pie
Chipotle Tamale Pie
YIELD Makes 6 servings
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Chipotle chilies are smoked jalapeño peppers. Look for cans of smoky hot chipotle chilies in the ethnic section of your supermarket.
INGREDIENTS
| 3/4 | pound 93% lean ground beef or 93% lean ground turkey |
| 1 | cup chopped onion |
| 3/4 | cup diced green bell pepper |
| 3/4 | cup diced red bell pepper |
| 4 | cloves garlic, minced |
| 2 | teaspoons ground cumin |
| 1 | can (15 ounces) pinto or red beans, rinsed and drained |
| 1 | can (8 ounces) no-salt-added stewed tomatoes, undrained |
| 2 | canned chipotle peppers in adobo sauce, minced (about 1 tablespoon) |
| 1 | to 2 teaspoons adobo sauce from canned peppers (optional) |
| 1 | cup (4 ounces) low-sodium reduced-fat shredded Cheddar cheese |
| 1/2 | cup chopped fresh cilantro |
| 1 | package (8-1/2 ounces) corn bread mix |
| 1/3 | cup low-fat (1%) milk |
| 1 | large egg white |
PREPARATION:
- Preheat oven to 400°F. Spray 8-inch square baking dish with nonstick cooking spray.
- Cook turkey, onion, bell peppers and garlic in large nonstick skillet over medium-high heat 8 minutes or until browned, stirring occasionally. Drain fat. Sprinkle turkey mixture with cumin.
- Add beans, tomatoes with juice, chipotle peppers and adobo sauce, if desired. Bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, 5 minutes. Remove from heat; stir in cheese and cilantro.
- Spoon turkey mixture evenly into prepared dish, pressing down to compact mixture.
- Combine corn bread mix, milk and egg white in medium bowl; mix just until dry ingredients are moistened. Spoon batter evenly over turkey mixture to cover completely.
- Bake 20 to 22 minutes or until corn bread is golden brown. Let stand 5 minutes before serving.
This recipe appears in: Mexican
NUTRITIONAL INFORMATION:
| Sodium | 733 mg |
| Protein | 26 g |
| Fiber | 2 g |
| Carbohydrate | 52 g |
| Cholesterol | 32 mg |
| Saturated Fat | 3 g |
| Total Fat | 10 g |
| Calories from Fat | 23 % |
| Calories | 396 |
DIETARY EXCHANGE:
| Fat | 1/2 |
| Vegetable | 1-1/2 |
| Starch | 3 |
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