chipotle tamale pie


1 tablespoon unsalted butter at room temperature
3/4-pound ground turkey (preferably white meat) or lean ground beef
1 tablespoon olive oil
1 medium yellow onion, chopped
1 green bell pepper, cored, seeded, ribbed and diced
2 garlic cloves, finely minced
Salt and freshly ground pepper
2 teaspoons ground cumin
1 (15-ounce) can pinto beans, drained and rinsed
1 (8-ounce) can diced tomatoes
1 to 2 canned chipotle chiles en adobo, seeded and minced, plus 1 teaspon adobo sauce
1 cup grated cheddar cheese
1/2 cup chopped fresh cilantro leaves
1 (8.5-ounce) package cornbread mix (Plus ingredients needed to make the corn bread batter)




Preheat your oven to 400°F. Grease an 8-inch square baking dish with the butter and set it aside.

Heat the olive oil in a non-stick skillet over medium heat. Add the ground turkey, onion, bell pepper, and garlic, season with salt and pepper, 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, 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.

Prepare the corn bread mix according to the manufacturer’s instructions. Spread the corn bread 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.