This casserole perfectly combines so many flavors: sweet, spicy and savory! Beware: you will be asked for this recipe!
Looking for the perfect Cinco de Mayo recipe? This is a delicious casserole-pie that is sure to impress!
This is a recipe adapted from the show “Simply Delicioso with Ingrid Hoffman.” Just a word of caution for you Mommas: if you have little ones (8 or younger), this dish might be too spicy. My advice would be to cook everything up to adding in the spicy ingredients and place the mixture in a cupcake tin and top with the cornbread mixture and bake separately. This will ensure you avoid that annoying “Mommy, it’s too spicy”-when-all-you-did-was-add-a-pinch-of-black-pepper situation that Mommas dread!
Serve with a simple and fresh avocado salad, no need to supply any additional carbs as the cornbread “crust” does the trick!
CHIPOTLE TAMALE PIE adapted from Ingrid Hoffman
Ingredients:
If you have picky eaters in the family just cook up to this step (pre-spicy ingredients) and add the tomato and cheese and cook separately in muffin pan!
- olive oil
- 1 pound ground turkey
- 1-15 ounce can pinto beans, drained
- 1-8 ounce can diced tomatoes (I used Trader Joe’s Fire-Roasted Tomatoes with Chiles)
- 1 yellow onion, chopped
- 1 green pepper, diced
- 2 cloves garlic minced (I used 4 cloves)
- 2 teaspoons cumin (I used more than double the recommended spices)
- 1 can Chipotle peppers in adobo sauce (I used 3 large peppers, chopped, and 1 tbsp. of the sauce)
- Tobasco Chipotle sauce, to taste
- 1 1/2 cup shredded cheddar cheese
- 1 tbsp. butter, room temp
- Optional: 1/2 cup chopped cilantro (I forgot to add this and it still tasted great!)
For the cornbread:
- 1 package Jiffy cornbread mix
- 1 egg
- 1/3 cup milk
Directions:
- Preheat oven to 400 degrees. Grease a casserole dish with the softened butter–I used a round glass dish with lid. Set aside.
- Make the filling: Heat about 3-4 tbsp. olive oil in a skillet on medium. Add the green peppers first,a s they take a bit longer to soften), saute for about 3-4 minutes, add onion and continue to cook another 3-4 minutes. Add the garlic and cook until all vegetables are cooked, being careful not to burn the garlic. Add the ground turkey, season with salt and pepper to taste, and break apart with a spatula as it browns. Add the beans, tomatoes, chipotle peppers and Tobasco. Bring to a boil then reduce to a simmer on medium-low heat for the sauce to thicken, about 5-8 minutes. Add cheese.
- Spread the turkey mixture into your prepared baking dish and even it out. Combine the cornbread mix, milk and egg and spread the cornbread batter over the turkey filling.
- Bake for 20-25 minutes, or until the cornbread has set and is golden-brown. Let the pie sit for at least 5 minutes before cutting and serving.
- Serve with your favorite salad or try out this super-easy avocado salad!
Are you preparing a special Cinco-de-Mayo inspired dish this weekend? Let us know!
