Friday, June 25, 2010

Tamale Pie

I'm all for complicated recipes but after looking through many tamale recipes, I decided I wasn't ready for it yet. So I used a recipe I found on for a tamale pie. I really hope it tastes as good as all the reviews said it did, cause it's for a friend.

First chop one large yellow onion, one bell pepper (whatever color you like) and add olive oil to a skillet, add chopped pepper, onion and one pound ground turkey, saute until turkey is no longer pink. Add garlic cook one more minute. Drain off any excess fat.

Sprinkle the meat and veggie mixture with cumin, then add pinto beans (drained), diced tomatoes, and 2 chipotle in adobo chopped plus adobo sauce. Bring to a boil then reduce heat til thickened. Add cheese and cilantro. (I forgot this step so I topped the corn bread with it)

Use an 8 oz package of corn muffin mix ( I used self rising corn meal so it wouldn't be so sweet) Add egg and milk. I decided to tweak the recipe a little and added a small chipotle in adobo, and a small scoop of rotel. Mix thoroughly. (You may have to add more milk)

Put meat mixture into a casserole dish press down firmly, put corn bread on top of meat mixture and spread until it's covered.

I topped mine with the cheese cause I forgot to put it in with the tamale mix. Bake in a 400 degree oven for 20-25 minutes. Let stand 5 minutes before serving.

1 tablespoon unsalted butter, at room temperature (for greasing pan)
1 tablespoon olive oil
1 pound, lean ground turkey
1 medium yellow onion, chopped
1 bell pepper, any color, diced
2 garlic cloves, finely minced
2 teaspoons ground cumin
1 (15-ounce) can pinto beans, drained and rinsed (I like the brine they're in so I didn't rinse mine)
1 (8-ounce) can diced tomatoes
2 chipotle chiles, plus 1 teaspoon adobo sauce, from can chipotle in adobo
1 cup grated Cheddar
1/2 cup chopped fresh cilantro leaves
1 (8.5-ounce) package cornbread mix or 8 ounces self rising corn meal (if you don't want a sweet corn bread topping)
1 egg
1/3 cup milk

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