(61) Chipotle Tamale Pie

This recipe got mixed reviews on Cooking Light’s website and after tasting it, I was surprised. We had a guest for dinner and he and my husband both had seconds, so if that tells you what we thought of it…

I made it almost exactly as written. I had a pound of meat and used a touch more onion/pepper, only because I hated to waste it. I will say that I think the chipotle hot sauce (I used Tabasco brand) makes the dish! Also, I couldn’t find the exact beans mentioned, so I bought a can of store brand “Spicy Chili Beans”. They were perfect! The boys topped theirs off with a few more dashes of hot sauce and some sour cream. The baby and I ate ours just as it was (yes, she loved it, little weirdo!).  A nice green salad from the farm box and we had a great meal! Two thumbs up!

PS: I made the filling the night before and just did the topping right before baking it. Worked great that way!!

Chipotle Tamale Pie

This spicy pie needs only a salad to make the meal complete. Use a disposable aluminum pan wrapped in foil for easy delivery and cleanup.

Yield: 8 servings (serving size: 1 cup)
Source: Cooking Light, January 2001

1 3/4 cups chopped onion
3/4 cup chopped green bell pepper
3/4 pound ground round
1/2 cup bottled salsa
1 to 2 tablespoons bottled chipotle sauce (such as La Preferidia) or hot sauce
1 (15 1/2-ounce) can pinto beans in zesty sauce (such as S&W), undrained
1 (14.5-ounce) can no-salt-added diced tomatoes, drained
3/4 cup chopped fresh cilantro, divided
1 cup all-purpose flour
3/4 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup 1% low-fat milk
1 1/2 tablespoons butter, melted
1 large egg, lightly beaten

Preheat oven to 400°.

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 the 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 (flour through salt) in a large bowl. Add 1/4 cup cilantro, milk, butter, and egg; stir until well-blended. Spoon the batter over beef mixture; spread evenly. Bake at 400° for 35 minutes or until golden.

CALORIES 329 (30% from fat); FAT 11g (sat 4.7g,mono 4.2g,poly 0.8g); IRON 4.2mg; CHOLESTEROL 64mg; CALCIUM 157mg; CARBOHYDRATE 41.7g; SODIUM 655mg; PROTEIN 16g; FIBER 5.8g

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1 thought on “(61) Chipotle Tamale Pie”

  1. We agree, but many people reusfe to not have an animal protein as the main element of their meal, so we figured at least start with a healthier version of what they’d already been eating. Make sure to keep an eye out for our upcoming post about vegetarian meals, and also for our Facebook posts for meatless Mondays!If you have any more tips or recipes please feel free to post them either here, or on our Facebook wall, as I’m sure everybody would appreciate it!

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