agassifan tamale pie (modified Ingrid Hoffman recipe)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 247.4
- Total Fat: 11.3 g
- Cholesterol: 66.3 mg
- Sodium: 284.5 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 4.8 g
- Protein: 20.3 g
View full nutritional breakdown of agassifan tamale pie (modified Ingrid Hoffman recipe) calories by ingredient
Introduction
This is a modified recipe from Ingrid Hoffman (food network). I omitted chipolte (2) chilies and (1 tsp) adobo sauce and used low sodium beans and tomatoes.I was making it for children and myself, all of which aren't fond of food that is too spicy. Feel free to add them if you want to. GREAT recipe to take to parties and gatherings. Simple to throw together and is always a crowd pleaser.
This is a modified recipe from Ingrid Hoffman (food network). I omitted chipolte (2) chilies and (1 tsp) adobo sauce and used low sodium beans and tomatoes.
I was making it for children and myself, all of which aren't fond of food that is too spicy. Feel free to add them if you want to. GREAT recipe to take to parties and gatherings. Simple to throw together and is always a crowd pleaser.
Number of Servings: 8
Ingredients
-
1 tablespoon olive oil
1 pound, lean ground turkey
1 medium yellow onion, chopped
1 green bell pepper, diced
2 garlic cloves, finely minced
2 teaspoons ground cumin (or 1 Tbsp chili powder)
1 (15-ounce) can pinto beans, drained and rinsed
1 (8-ounce) can diced tomatoes
1 cup grated Cheddar
1/2 cup chopped fresh cilantro leaves (optional)
1 (8.5-ounce) package cornbread mix
1 egg
1/3 cup milk
Directions
Preheat oven to 400 degrees F.
Grease an 8-inch baking dish 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 (or chili powder).
Add the beans and tomatoes 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 (if you have it).
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.
Makes 8 servings @ 247 calories per
Number of Servings: 8
Recipe submitted by SparkPeople user AGASSIFAN.
Grease an 8-inch baking dish 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 (or chili powder).
Add the beans and tomatoes 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 (if you have it).
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.
Makes 8 servings @ 247 calories per
Number of Servings: 8
Recipe submitted by SparkPeople user AGASSIFAN.