Chipotle Tamale Pie

So yesterday I asked everyone what I should make for dinner.  Most people had tacos in mind for Taco Tuesday.  It reminded me of this Chipotle Tamale pie.  This is a house favorite. It is beyond easy and maybe not a 100% on the clean scale but eating healthy is 80% fit and 20% fun right?



Chipotle Tamale Pie



What you Need:


1 tablespoon olive oil
1 pound, lean ground turkey
1 medium yellow onion, chopped
1 small green bell pepper, diced
1 small red bell pepper, diced
2 garlic cloves, finely minced
2 tbsps ground cumin
1 (15-ounce) BPA FREE can organic pinto beans, drained and rinsed
1 (8-ounce) BPA FREE can Organic No Salt added diced tomatoes
2 chipotle chiles, plus 1 teaspoon adobo sauce, from can chipotle in adobo
1 cup grated Organic Cheddar
1/2 cup chopped fresh cilantro leaves
1 (8.5-ounce) package cornbread mix (our was gluten free)
1 egg
1/3 cup organic milk (or almond milk)



What to Do:

Heat the olive oil. Add the ground, the onions, green peppers, and garlic and cook cook about 2 minutes. Add the Ground Turkey 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 mixture. Bring to a boil then reduce the heat and simmer for 2-3 minutes. Turn off the burner and stir in the cheese and cilantro.

Put the turkey mixture in a greased glass baking dish. Press down on it with the back of a spoon to make it even and compact.

Combine the cornbread mix with milk and egg. Spread the cornbread batter over the turkey mixture and bake until golden brown. Cook according to directions on the package.

Let it stand for 5 minutes before serving.






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