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Chipotle Tamale Pie

Source of Recipe


Cooking Light-Jan/Feb/01






List of Ingredients



• 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, drianed
  
• 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
  






Instructions



1. Preheat oven to 400 degrees F.
   
   
2. Heat a large nonstick skillet over medium-hugh heat. Add onion, bell pepper and beef; cook 5 minutes or until meat is browned, stirring to crubble. Stir in salsa, chipotle sauce, beans, and tomatoes; cook 5 minutes, stirring occasionally. Stir in 1/2 cup cilantro. Spoon into a 3-quart casserole.
   
   
3. Lightly spoon flour into 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 meat mixture; spread evenly. Bake at 400 degrees for 35 minutes or until golden.
   
   
4. serving size: 1 cup 329 cal, 11 g fat, 16 g pro, 41.7 g carb, 64 mg chol, 655 mg sod.