Hot Tamale Pie

An updated classic.

¾ lb. ground turkey or beef
1 cup chopped onion
¾ cup diced green bell pepper
¾ cup diced red bell pepper
4 cloves garlic, minced
2 teaspoons ground cumin
1 can (15 ounces) pinto or red beans, rinsed and drained
1 can (8 ounces) stewed tomatoes, undrained
2 canned chipotle peppers in adobo sauce, minced (about 1 tablespoon)
1 to 2 teaspoons adobo sauce from canned peppers (optional)
1 cup (4 ounces)  shredded Cheddar cheese
½ cup chopped fresh cilantro
1 package (8-1/2 ounces) corn bread mix
1/3 cup milk
1 large egg


Preheat oven to 400 degrees F. Spray 8-inch square baking dish with nonstick cooking spray.
Cook turkey, onion, bell peppers and garlic in large nonstick skillet over medium-high heat 8 minutes or until browned, stirring occasionally. Drain fat. Sprinkle turkey mixture with cumin.

Add beans, tomatoes with juice, chipotle peppers and adobo sauce, if desired. Bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, 5 minutes. Remove from heat; stir in cheese and cilantro.

Spoon turkey mixture evenly into prepared dish, pressing down to compact mixture.
Combine corn bread mix, milk and egg. mix just until dry ingredients are moistened. Spoon batter evenly over turkey mixture to cover completely.

Bake 20 to 22 minutes or until corn bread is golden brown. Let stand 5 minutes before serving.