Chipotle Tamale Pie

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

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Nutritional Information

Amount per serving
  • Calories: 329
  • Calories from fat: 30%
  • Fat: 11g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 0.8g
  • Protein: 16g
  • Carbohydrate: 41.7g
  • Fiber: 5.8g
  • Cholesterol: 64mg
  • Iron: 4.2mg
  • Sodium: 655mg
  • Calcium: 157mg

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

  1. Preheat oven to 400°.
  2. 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.
  3. 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.
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