I apologize for my absence lately. It really is quite easy to get so swamped with life and endeavors that you want to pursue. Currently, I'm pursuing the development of an App. Yep, be excited for a really sweet App for both Android and Apple to come your way just before Christmas.Even with this App excitement I have been baking and cooking. I can't let my family go hungry. Last week I made my Chipotle Tamale Pie. This is a fabulously hearty, delicious, and nutritious meal. Enjoy!
Chipotle Tamale Pie
From my Diabetic Cooking Cookbook (No, I'm not diabetic, and I'm not sure where I got the cookbook from. However, there are some good ones in here)
1 lb of ground turkey or ground beef (I use an entire pkg of of the Jennie-O ground turkey so I believe that is 20oz)
1 cup chopped onion
1 1/2 cups of diced bell pepper (choose whichever color pepper you prefer)
4 cloves minced garlic
2 tsps ground cumin
1 can (15 oz) pinto beans, rinsed and drained
1 can of stewed tomatoes, undrained (the recipe says 8 oz, but I use the big can which is 13.75oz or something)
2 canned chipotle chilies in adobo sauce (minced)- You can do more here if you like it super spicy
1-2 tsp of adobo sauce from the canned chilies (the more you add the spicier it will be)
1 cup of shredded cheddar cheese
1/2 cup of cilantro chopped
and whatever ingredients you need for cornbread whether that is a jiffy mix (egg, milk, and the mix) or your own
Instructions:
1. Preheat oven to 350.
2. Cook turkey, onion, bell peppers, and garlic in a large skillet over medium heat until meat is cooked through.
3. Sprinkle cumin on top of skillet mixture and stir it all in.
4. Add beans, tomatoes, chilies, and adobo sauce; bring to a boil over high heat. Then reduce heat to medium; simmer uncovered for 5 minutes.
5. Remove skillet from heat and stir in cheese and cilantro (sometimes I don't do cilantro, or I used dry cilantro).
6. I spray a 13x9 baking dish with nonstick spray. Then I pour the skillet mixture into the baking dish.
7. Finally, I make my cornbread (I have a great recipe that I'll share later) and pour the cornbread over the over the turkey mixture. If you use a jiffy mix for cornbread then just one box of jiffy mix will work great.
8. Cook the dish uncovered for 20-30 minutes until the cornbread is a beautiful golden brown.
I hope you enjoy this dish. It is one of our family favorites!
Megs
2 comments:
This sounds so good! I think my mom used to make a version and I hated it because it was just a cornmeal paste on top. Did anyone else eat that growing up? Now, real cornbread--that's right up my alley! And minus the mess of eating cornbread on its own. Sweet. I might add sliced olives to mine. Can't wait to try it!
Yum, Sounds like something I had at a cooking club and never got the recipe. I love the savory food on bottom with the sweet cornbread on top! Thanks, I will be making this real soon!
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