Beth's Tamale PieSubmitted by: ELIZABETHKFOX
IntroductionThis recipe is an adaptation of Ingrid Hoffmann's, and is recorded for its nutrition information. This recipe is an adaptation of Ingrid Hoffmann's, and is recorded for its nutrition information.
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
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.