Happy Seis De Mayo!

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Chipotle Tamale Pie

So I’m a day late to the party, but last night I was at a party where somebody else was cooking, but guess what, they were cooking Mexican food! Well, tonight I felt like keeping the flavors of Mexico on my tongue and so we feasted on Chipotle Tamale Pie, chips and Modelo Beer! This dish is bomb, very tasty, with the spice of the Chipotle pepper, the creamy texture of the cheese, the bite of sautéd onion, all wrapped up in a sweet buttery cornbread top, muy bien! Add a little Tapatio or other hot sauce or sour cream if you like. This dish is a staple in our repertoire of meals because it’s easy, tasty, and quick so it’s definitely EJlicious. Have a great week ahead and as always thank you for reading!

Ingredients

  • 1 tablespoon unsalted butter, at room temperature
  • 1 tablespoon olive oil
  • 1 pound, lean ground beef (or turkey if you like)
  • 1 medium yellow onion, chopped
  • 1 green bell pepper, diced
  • 2 garlic cloves, finely minced
  • 2 teaspoons ground cumin
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 1 (8-ounce) can diced tomatoes
  • 2 chipotle chiles, plus 1 teaspoon adobo sauce, from can chipotle in adobo
  • 1 cup grated Cheddar
  • 1/2 cup chopped fresh cilantro leaves
  • 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 with the butter and set it aside.

Heat the olive oil in a nonstick skillet over medium heat. Add the ground beef season with salt and pepper, the onions, green peppers, and garlic and cook until the beef 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. The less runny with juices the better once you pour into the baking dish. Remove pan from the heat and stir in the cheese and cilantro.

Spread the beef 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 beef 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.

Recipe courtesy of Ingrid Hoffmann

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One Comment Add yours

  1. chefkreso says:

    Looks really delicious, soul food 😀

    Like

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