Happy New Year! The beginning of a new year is always so fun to me. A new year is always filled with so much anticipation. Goals that want to be accomplished and fun that is yet to be had.
This year I am excited to get into shape after having my little baby just 2 months ago and fitting back into all of the cute clothes that I love. There is no better feeling than being happy and confident in your own body and skin, and being in shape and toned is the way I am confident in my body.
Just yesterday I was talking with my husband about how we eat. We don't go by any diet of any sense, but we believe in eating good healthy food and keeping everything in moderation. Sure, we love sweets (as you can all tell), but we eat pretty healthy and clean otherwise. We keep away from processed foods for the most part, eat at home (so much cheaper and healthier), and all around try to eat lots of fruits, veggies, and a good balance of everything else.
I've been making this Chipotle Tamale Pie aka healthy comfort food casserole for years. We love it! The other day I was making it for dinner when I surprisingly realized I had yet to share this recipe with you.
Hence, I wasted no time to give you this recipe. It originally comes from a diabetic cookbook I have. No, I am not diabetic, but I am all about healthy eating. However, I insist that it has to taste good as well, and this Chipotle Tamale Pie tastes delicious!
Chipotle Tamale Pie
Recipe: Alohamora slightly adapted from Diabetic Cooking
Active Time: 35 minutes
Inactive Time: 20 minutes
1 1/4 lb (20 oz) ground turkey
3/4 c. onion, diced
1 c. bell pepper, diced (just 1 bell pepper)
4 cloves garlic, minced
2 tsp cumin
1 can (15 oz) pinto or kidney beans, rinsed and drained
1 can (15 oz) stewed tomatoes, undrained
1-2 chipotle chilies in adobo sauce, minced (scrape seeds to make it more mild)
1/2-1 tsp adobo sauce from canned chipotle chilies (less or more depending on desired spice level)
1 1/2 c. cheddar cheese, shredded
1 tsp dried cilantro or 1/2 c. fresh cilantro chopped
1/2 c. cornmeal
1 1/2 c. flour
2/3 c. sugar
1 Tbsp baking powder
1/4 tsp salt
1/3 c. oil
3 Tbsp butter, melted
1 1/4 c. milk
- Preheat oven to 350 degrees and spray an 11x13 baking/casserole dish with nonstick cooking spray.
- In a large skillet sprayed with cooking spray or a tad bit of olive oil cook the turkey, onion, bell peppers and garlic over medium to high heat until turkey is no longer pink.
- While the turkey is cooking I like to stir up the cornbread topping.
- In a medium bowl mix the cornmeal, flour, sugar, baking powder, and salt together with a fork, whisk, or spoon.
- Make a well in the middle of the dry ingredients.
- Add the oil, butter, eggs, and milk into the center of the well.
- Stir the wet and dry ingredients together until they are combined well. The batter may be a little runny, but don't you worry about that. Trust the recipe.
- Put your bowl of cornbread batter aside.
- When the turkey is fully cooked add your cumin and stir to combine everything.
- Add the beans, tomatoes, chipotle peppers, and chipotle adobo sauce. Stir to combine everything.
- Bring the turkey filling to a boil and simmer uncovered for 5 minutes.
- Remove the turkey filling from the heat and stir in the cheese and cilantro.
- Pour or spoon the filling into the prepared baking dish.
- Pour the cornbread batter over the filling making sure the entire filling is covered/topped with cornbread batter.
- Bake the casserole/tamale pie at 350 degrees for 20-22 minutes until the cornbread is cooked thoroughly and golden brown.
- Store leftovers in the refrigerator.
Happy Chipotle Tamale Pie/Healthy casserole comfort food eating!