October 2007 | Chipotle Tamale Pie
This recipe was tested at an NVIH cooking class. It was a hit!
Ingredients
- 1 small to medium onion, chopped
- 3/4 cup chopped bell pepper
- 3/4 pound extra lean ground beef (95 percent or 90 percent lean)
- 1/2 cup bottled salsa or chipotle salsa
- 1 to 2 tablespoons bottled chipotle sauce or powder
- 1 (15 ounce) can pinto beans in zesty sauce (such as S&W), undrained
- 1 (15 ounce) can no-salt added diced tomatoes, drained
- 3/4 cup chopped fresh cilantro (optional)
- 1 cup all-purpose flour or whole wheat flour
- 3/4 cup yellow cornmeal
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 3/4 cup 1 percent low-fat milk (plus additional tablespoon if using whole wheat flour)
- 1.5 tablespoons butter or “no trans fat” margarine, melted
- 1 large egg, lightly beaten
Instructions
Preheat oven to 400 degrees Fahrenheit.
Heat a large nonstick skillet over medium-high heat. Add onion, bell pepper, and beef, cook 5 minutes or until meat is browned, stirring to crumble. Stir in salsa, chipotle sauce, beans, and tomatoes, cook 5 minutes, stirring occasionally. Stir in 1/2 cup cilantro. Spoon beef mixture into a 3 quart casserole.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients in a large bowl. Add 1/4 cup cilantro, milk, butter, and egg; stir until well blended. Spoon batter over beef mixture; spread evenly. Bake at 400 degrees for 35 minutes or until crust is golden.
Serve with zucchini sautéed in olive oil and garlic or a green salad tossed in a tangy vinaigrette.
Nutrition Information
Makes 8 servings (serving size approximately one cup).
- Calories: 292
- Total Fat: 5g
- Saturated Fat: 2g
- Cholesterol: 29mg
- Sodium: 350mg
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 18g
