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.

Yield: 8 servings (serving size: 1 cup)

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, 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

Preparation

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 (30% from fat)

Fat:

11g (sat 4.7g,mono 4.2g,poly 0.8g)

Protein:

16g

Carbohydrate:

41.7g

Fiber:

5.8g

Cholesterol:

64mg

Iron:

4.2mg

Sodium:

655mg

Calcium:

157mg