Friday, February 22, 2013

Chipotle Tamale Pie

So the other night when D and I were out I had the most bland dish ever in a restaurant. So bland, in fact, I didn't eat it.

Fast forward 3 days, and D makes this. I told him if the beef in here had been shredded instead of ground, it was how I had expected the bland dish to taste. This was wonderful. Full of flavor, spicy, but not burning my tongue off (I do like things spicier than most, so it may still be spicy). The bread on top was good.

I have no idea how easy it could have been. Just I would have again. And it didn't even have cheese in it!

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.

Photo by ALB

Yield: 8 servings (serving size: 1 cup)

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 (I think D used Chipotle Tabasco)
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.

Nutritional Information
Calories: 329; Calories from fat: 30%; Fat: 11g; Saturated fat: 4.7g; Monounsaturated fat: 4.2g; Polyunsaturated fat: 0.8g; Protein: 16g; Carbohydrate: 41.7g; Fiber: 5.8g; Cholesterol: 64mg; Iron: 4.2mg; Sodium: 655mg; Calcium: 157mg

Cooking Light JANUARY 2001

No comments: