Chipotle Tamale Pie

Chipotle Tamale Pie

Chipotle Tamale Pie

Chipotle chilies are smoked jalapeño peppers. Look for cans of smoky hot chipotle chilies in the ethnic section of your supermarket.


Makes 6 servings


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


  1. Preheat oven to 400°F. Spray 8-inch square baking dish with nonstick cooking spray.
  2. 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.
  3. 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.
  4. Spoon turkey mixture evenly into prepared dish, pressing down to compact mixture.
  5. 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.
  6. Bake 20 to 22 minutes or until corn bread is golden brown. Let stand 5 minutes before serving.

Nutritional Information

Calories 396
Calories from Fat 23 %
Total Fat 10 g
Saturated Fat 3 g
Cholesterol 32 mg
Carbohydrate 52 g
Fiber 2 g
Protein 26 g
Sodium 733 mg

Dietary Exchange

Starch 3
Vegetable 1-1/2
Fat 1/2

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