Chipotle tamale pie

  • Preparation Time20 mins
  • Cooking Time40 mins
  • Serves8
  • DifficultyEasy
15g unsalted butter, at room temperature
1 tbsp olive oil
450g lean minced turkey
1 medium yellow onion, chopped
1 green bell pepper, diced
2 garlic cloves, finely minced
2 tsp ground cumin
1 (400g) can pinto beans, drained and rinsed
1 (225g) can diced tomatoes
2 chipotle chillies, plus 1 tsp adobo sauce from tin of chipotle chillies in adobo
120g grated Cheddar
20g chopped fresh coriander leaves
1 (250g) package cornbread mix
1 egg
80ml milk
1) Preheat the oven to 200C/Gas 6. Grease a 12cm baking dish with the butter and set it aside.

2) Heat the olive oil in a non-stick frying pan over a medium heat. Add the minced turkey, onion, green pepper 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.

3) Add the beans, tomatoes, chillies and adobo sauce to the pan and bring to the boil over a high heat. Reduce the heat to medium and simmer until heated through and slightly thickened, about 5 minutes. Remove the pan from the heat and stir in the cheese and coriander.

4) 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.

5) Combine the cornbread mix with the egg and milk. Spread the cornbread batter over the turkey mixture and bake until the cornbread is golden-brown, 20 to 25 minutes.

6) Let the tamale pie stand for 5 minutes before cutting into squares and serving.

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