| Level: | Intermediate |
| Total: | 1 hr |
| Prep: | 35 min |
| Cook: | 25 min |
| Yield: | 6 servings |
| Level: | Intermediate |
| Total: | 1 hr |
| Prep: | 35 min |
| Cook: | 25 min |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon unsalted butter, at room temperature
- 1 tablespoon olive oil
- 1 pound, lean ground turkey
- 1 medium yellow onion, chopped
- 1 green bell pepper, diced
- 2 garlic cloves, finely minced
- 2 teaspoons ground cumin
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 (8-ounce) can diced tomatoes
- 2 chipotle chiles, plus 1 teaspoon 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 532 |
| Total Fat | 24 g |
| Saturated Fat | 9 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 8 g |
| Sugar | 4 g |
| Protein | 30 g |
| Cholesterol | 109 mg |
| Sodium | 1115 mg |
| Serving Size | 1 of 6 servings |
| Calories | 532 |
| Total Fat | 24 g |
| Saturated Fat | 9 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 8 g |
| Sugar | 4 g |
| Protein | 30 g |
| Cholesterol | 109 mg |
| Sodium | 1115 mg |
Reviews
Very tasty!
I loved the chipolte flavor. Turkey is not very fatty so I didn’t drain. Added more cheese, corn, and olives. Used 9×13 pan s spread out cornbread. Not dry..excellent
Very good.!! I spiced it up a little with some habanoros 2 Small finely Diced and a can of 6oz hot Green Chilies. This was my first time making this and will absolutely make it again. Had a few neighbors over helping decorate the tree and they all loved it as well!! This morning the leftovers with and egg on top!!
I loved this recipe. The only changes I made was adding a 14.5 oz. can of diced tomatoes and a 6 oz can of diced green chilies. I also added a tsp of salt to the meat for a little more flavor. I will be making this again
This recipe does not meet the standards of the Food Network. All that could be tasted was the heat of the chipotle; there was absolutely no flavor. The combination of the ingredients does not work at all. After the money and time to make this dish, it was thrown out as it was unfit to serve.
This dish was great everybody loved it! We did make a few modifications, we used green chiles instead of bell peppers and black beans instead of pintos.
The ingredients sound good and that why I decided to try this recipe.
The taste was very uneven. The meat mixture was bland not spicey enough. The cornmeal topping was not thick enough in height. Very flat and did not taste good. sorry this one didn’t work for us.
The taste was very uneven. The meat mixture was bland not spicey enough. The cornmeal topping was not thick enough in height. Very flat and did not taste good. sorry this one didn’t work for us.
This is a great way to eat turkey. I made a couple of modifications. I like spicy so I added a whole jalapeno when the onions and peppers were cooking. I also added a can of corn for color.
I added chopped green chilies to the corn bread mix to give color and added flavor.
So good and simple – I’ve made this a few times and always loved it. Have to just add one chipotle to keep the heat level down for my kids though!
I made this pretty much as the recipe calls for except I added about 2/3c of frozen corn to the filling mix and a little more cheddar than called for. Very tasty, not too spicy. I served it with a dollop of sour cream too.