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Chipotle Tamale Pie

Chipotle Tamale Pie

Gluten Free:
Serving Size:
Total Time:
More than 1 hour
Preparation Time:
Under 30 Minutes
Preparation Method:
Bake , Stove-Top
Meal Occasion:
Level of Difficulty:
Rate this recipe: Rating: 5 (1 votes cast)


This recipe is recommended for 6 servings
  • 1/2 (20-ounce) package JENNIE-O® Ground Turkey
  • 1 cup chopped onion
  • 3/4 cup diced green bell pepper
  • 3/4 cup diced red bell pepper
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 (15-ounce) can pinto or red beans, drained and rinsed
  • 1 (8-ounce) can no-salt-added stewed tomatoes, undrained
  • 2 canned chipotle chiles en adobo, minced (about 1 tablespoon)
  • 1 cup shredded low-sodium reduced-fat Cheddar cheese
  • 1/2 cup chopped fresh cilantro
  • 1 (8.5-ounce) package cornbread mix
  • 1/3 cup low-fat (1%) milk
  • 1 egg white


  1. Heat oven to 400°F. Coat 8x8-inch baking dish with cooking spray.
  2. In large nonstick skillet, cook turkey, onion, bell peppers and garlic over medium-high heat, stirring occasionally, 8 minutes or until turkey is no longer pink; drain.
  3. Sprinkle turkey mixture with cumin. Add beans, tomatoes with juice and chiles; bring to a boil over high heat. Reduce heat to medium; simmer 5 minutes. Remove from heat; stir in cheese and cilantro. Spoon turkey mixture evenly into baking dish, pressing down to compact mixture.
  4. In medium bowl, combine cornbread mix, milk and egg white; mix just until dry ingredients are moistened. Spoon batter evenly over turkey mixture to cover completely. Bake 20 to 22 minutes or until cornbread is golden brown. Let stand 5 minutes before serving.