| Cuisine: Mexican | Type: Main Course | Serves: 8 |
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Source:
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Ingrid Hoffman |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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1 tbs. unsalted butter, at room temperature 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-ounce) can pinto beans, drained and rinsed 1 (8-ounce) can diced tomatoes 2 chipotle chiles, plus 1 tsp. 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 1 egg 1/3 cup milk |
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Instructions:
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Preheat oven to 400 degrees F. Grease an 8-inch baking dish with the butter and set it aside. Heat the olive oil in a nonstick skillet over medium heat. Add the ground turkey, the onions, green peppers, and garlic 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 skillet and bring to a boil over high heat. Reduce the heat to medium and simmer until heated through and slightly thickened, about 5 minutes. Remove pan from the heat and stir in the cheese and cilantro. Spread the turkey mixture in the prepared baking dish, pressing down on it with the back of a spoon to make an even, compact layer. Combine the cornbread mix with milk and egg. Spread the cornbread batter over the turkey mixture and bake until the cornbread is golden-brown, 20 to 25 minutes. Let the tamale pie stand for 5 minutes before cutting into squares and serving. |
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2009-04-19