Recently, I noticed that my DVR decided to record an episode of Simply Delicioso on the Cooking Channel. Ingrid Hoffmann was making a Chipotle Tamale Pie and I made a mental “must try note.” Then, over Labor Day weekend, I picked up the fall issue of Popular Plates Magazine and lo and behold there is Ingrid with the same recipe. When something crosses my path a couple of times, I tend to pay attention and decided there was no time like the present to give this recipe a whirl.
With the latest developments of the Sous Pug (he is having sight problems due to medication side effects), I really wasn’t in the mood to do super complicated recipes but wanted to try something different and this fit the bill. I did a few modifications as I’m still a bit nervous about using ground turkey after the recent ground turkey recall and wanted to amp up the garlic flavor so I decided instead of just olive oil, I would use my pantry staple – mojo de ajo – along with some of the roasted garlic from that. Also, I added extra tomatoes, fire roasted for a bit more zing, and some homemade Adobo seasoning and it was a winning dish.
Try it this fall on one of those nights when you want to do something other than your standard comfort food staples – and make sure to tell us how it turned out!
Gather the ingredients (leave it to me to forget to include the tomatoes in the pic – sorry!)
This Le Creuset Deep Saute Pan was an worthwhile purchase! It held the entire mixture with room to spare. Plus – I adore the color – so pretty!
Time to add the cornbread mixture
The end result – Delicioso Comfort Food!
- 1 tablespoon olive oil (I used garlic olive oil to amp up the flavor)
- 1 pound, lean ground chicken
- 1 medium yellow onion, chopped
- 1 green bell pepper, diced
- 2 garlic cloves, finely minced
- 2 teaspoons ground cumin
- 1 teaspoon of Adobo seasoning
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 (15-ounce) can fire roasted diced tomatoes
- 2 chipotle chiles, plus 1 teaspoon adobo sauce, from can chipotle in adobo
- 1 cup grated Cheddar
- ½ cup chopped fresh parsley or cilantro (I'm not that much of a cilantro fan - sorry Ingrid!)
- 1 (8.5-ounce) package cornbread mix
- 1 egg
- ⅓ cup milk
- Dash of Salt
- Cooking Spray or Butter for greasing baking dish
- Preheat oven to 400 degrees F.
- Grease an 8-inch baking dish with the butter or a nonstick cooking spray and set aside.
- Over medium heat, heat the olive oil in a nonstick skillet.
- To the skillet, add the ground chicken, onions, green pepper and garlic.
- 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 and adobo seasoning.
- 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 the pan from the heat.
- Add the cheese and parsley (or cilantro) to the mixture.
- Spread the chicken mixture in the prepared baking dish making sure that it is an even, compact layer.
- Combine the cornbread mix with milk and egg and a pinch of sea salt.
- Spread the cornbread batter over the chicken 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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