Tried and True: Chipotle Tamale Pie

Recently, I noticed that my DVR decided to record an episode of Simply Delicioso on the Cooking ChannelIngrid 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!

Chipotle Tamale Pie
  • 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
  1. Preheat oven to 400 degrees F.
  2. Grease an 8-inch baking dish with the butter or a nonstick cooking spray and set aside.
  3. Over medium heat, heat the olive oil in a nonstick skillet.
  4. To the skillet, add the ground chicken, onions, green pepper and garlic.
  5. Cook until the turkey is no longer pink and is cooked through, about 8 minutes.
  6. Drain off any excess fat and sprinkle the meat mixture with the cumin and adobo seasoning.
  7. Add the beans, tomatoes, chiles and adobo sauce to the skillet and bring to a boil over high heat.
  8. Reduce the heat to medium and simmer until heated through and slightly thickened, about 5 minutes. Remove the pan from the heat.
  9. Add the cheese and parsley (or cilantro) to the mixture.
  10. Spread the chicken mixture in the prepared baking dish making sure that it is an even, compact layer.
  11. Combine the cornbread mix with milk and egg and a pinch of sea salt.
  12. Spread the cornbread batter over the chicken mixture and bake until the cornbread is golden-brown, 20 to 25 minutes.
  13. Let the tamale pie stand for 5 minutes before cutting into squares and serving.
  14. Enjoy!
Adapted from Ingrid Hoffmann

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!

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