Recipe courtesy of Chef and Author Ingrid Hoffmann
1 tablespoon unsalted butter at room temperature
1 tablespoon olive oil
.75 pound ground turkey (preferably white meat) or lean ground beef
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, rinsed and drained
1 8-ounce can diced tomatoes
1 to 2 canned chipotle chilies en adobo, seeded and minced
1 teaspoon adobo sauce
1 cup grated cheddar cheese
.5 cup chopped fresh cilantro leaves
1 8.5 ounce package cornbread mix
.33 cup milk
How to Make It
Preheat your oven to 400°F. Grease an 8-inch 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, 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, chilies 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 cornbread mix according to the manufacturer’s instructions. 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 five minutes before cutting into squares and serving.
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