Tuesday, February 21, 2012

Tamale Pie

Continuing my recent obsession with cornbread, today we have tamale pie.  I've never made tamale pie before, but now that I have it's going into the regular rotation.  Similar in concept to shepherd's pie or leftover Thanksgiving pie, the protein, vegetables, spices and sauce make up the bottom layer with the carbs on top, and the whole thing gets baked together.  In this case, sort of a taco bottom with cornbread topping.  This recipe is merely a starting point, as with many things, you can customize it based on your tastes and whatever you have on hand. 

Tamale Pie
Serves 6-8

Olive or canola oil
1 package ground turkey (mine was 20 oz.)
1 can pinto beans, drained and rinsed
1 bell pepper, chopped
1 onion, chopped
1 clove garlic, chopped
3 chiplote peppers in adobo sauce, minced
1-2 teaspoons cumin
1-2 teaspoons chili powder
kosher salt and ground black pepper
1 14 oz. can tomato sauce or crushed tomatoes
1 recipe cornbread
1 jalapeno, chopped

Preheat oven to 400 degrees.
In a large pan, heat oil over medium. 
Add in the ground turkey and brown until cooked through.  Drain.
Add additional oil if needed.
Cook bell pepper and onion for a few minutes until slightly softened.  Add in garlic.
Return the ground turkey to the pan.  Mix in beans, chipotle peppers and spices.
Pour in tomato sauce and allow to simmer for 5-10 minutes until slightly thickened.
Transfer mixture to a 9x11 casserole dish that has been prepared with cooking spray.
In a separate bowl, prepare cornbread batter.  Stir in diced jalapenos. 
Pour cornbread batter over ground turkey mixture.
Bake at 400 degrees for 20 minutes, or until cornbread is golden brown on top.

I ate mine topped with hot sauce and cilantro.  Jon went with hot sauce and sour cream.  Cheese and avocado would also be delicious.  Load it up with all of it if you're feeling crazy.   

1 comment:

  1. I made this last night, it was delicious! Thanks for the recipe!


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