Arizona Mexican Tamale Pie
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Serves/Makes: 6
Ready in: 30-60 minutes
- 1 package cornbread mix, plus ingredients to prepare
- 3/4 pound ground beef or turkey
- 1 cup chopped onion
- 1 1/2 cup diced green bell pepper
- 4 cloves garlic, minced
- 1 can chipotle chilies en adobo
- 2 teaspoons ground cumin
- 1 can (15 ounce size) black beans, rinsed and drained
- 1 can (8 ounce size) stewed tomatoes, drained
- 2 teaspoons adobo sauce
- 1/2 cup chopped fresh cilantro
- 4 ounces Cheddar cheese, shredded
Preheat oven to 325 degrees F. Prepare the cornbread mix as directed on the package. Set the batter aside while you prepare the filling. Add the ground beef, onion, bell pepper, and garlic to a large saucepan or dutch oven over medium-high heat. Cook the mixture until the beef is no longer pink and the onions are soft. Remove the chipotle chiles from the sauce and finely chop. Reserve 2 teaspoons of the adobo sauce. Add the chipotles, cumin, black beans, stewed tomatoes and reserved adobo sauce to the pan. Cook for 5 minutes or until the mixture is heated through. Remove from heat and stir in the cilantro. Pour the beef mixture into a 1 1/2 quart baking dish. Spread evenly in the dish and then sprinkle with the Cheddar cheese. Evenly pour the cornbread batter over the top. Place the dish in the oven and bake at 325 degrees F for 20-25 minutes or until the cornbread is cooked. Serve hot with sour cream, salsa, or other toppings.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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