Chipotle Tamale Pie

recipe
This spicy pie needs only a salad to make the meal complete. Use a disposable aluminum pan wrapped in foil for easy delivery and cleanup.

Yield:

8 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 329
Caloriesfromfat 30 %
Fat 11 g
Satfat 4.7 g
Monofat 4.2 g
Polyfat 0.8 g
Protein 16 g
Carbohydrate 41.7 g
Fiber 5.8 g
Cholesterol 64 mg
Iron 4.2 mg
Sodium 655 mg
Calcium 157 mg

Ingredients

1 3/4 cups chopped onion
3/4 cup chopped green bell pepper
3/4 pound ground round
1/2 cup bottled salsa
1 to 2 tablespoons bottled chipotle sauce (such as La Preferidia) or hot sauce
1 (15 1/2-ounce) can pinto beans in zesty sauce (such as S&W), undrained
1 (14.5-ounce) can no-salt-added diced tomatoes, drained
3/4 cup chopped fresh cilantro, divided
1 cup all-purpose flour
3/4 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup 1% low-fat milk
1 1/2 tablespoons butter, melted
1 large egg, lightly beaten

Preparation

Preheat oven to 400°.

Heat a large nonstick skillet over medium-high heat. Add onion, bell pepper, and beef; cook 5 minutes or until meat is browned, stirring to crumble. Stir in the salsa, chipotle sauce, beans, and tomatoes; cook 5 minutes, stirring occasionally. Stir in 1/2 cup cilantro. Spoon beef mixture into a 3-quart casserole.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl. Add 1/4 cup cilantro, milk, butter, and egg; stir until well-blended. Spoon the batter over beef mixture; spread evenly. Bake at 400° for 35 minutes or until golden.

Note:

January 2001
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