Beth's Tamale Pie

Honesuckle White Ground Turkey, 16 oz, browned and drained
Yellow onion, diced
Green Bell Pepper, diced
garlic cloves, minced, 2
ground cumin, 2 tsp
Great Value Canned Pinto Beans, drained and rinsed, 1 can
Chipotle chiles in adobo sauce, diced, 2 individual
Great Value No Salt Added Diced Tomatoes, 1 can
Kraft 2% Milk Shredded Cheddar, 1 cup
Cilantro, 1/2 cup

Martha White Sweet Yellow Honey Cornbread, 1 package (mix this with the following):
1 organic egg
1/2 cup Horizon 2% Organic Milk

Preheat oven to 400 degrees F.

Grease an 8-inch baking dish with the butter and set it aside.

Heat the olive oil in a nonstick 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, chiles 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, about 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.

Combine the cornbread mix with milk and egg. 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 5 minutes before cutting into squares and serving.

Number of Servings: 8

Recipe submitted by SparkPeople user ELIZABETHKFOX.