Food Network cooking star Ingrid Hoffmann joined Steven in the kitchen to give us a taste of her new cookbook, Simply Delicioso: A Collection of Everyday Recipes with a Latin Twist. It's full of bold, bright flavours that turn any meal into a fiesta. She showed us how to make her Chipotle Tamale Pie. Combined with the delightful Avocado Aji, you'll be serving la vida delicioso in no time!
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Chipotle Tamale Pie
1 tablespoon unsalted butter at room temperature
1 tablespoon olive oil
3/4-pound ground turkey (preferably white meat) or lean ground beef
1 medium yellow onion, chopped
1 green bell pepper, diced
2 garlic cloves, finely minced
2 teaspoons ground cumin
1 (15-ounce) can pinto beans, drained and rinsed
1 (8-ounce) can diced tomatoes
1 to 2 canned chipotle chiles en adobo, seeded and minced
1 teaspon adobo sauce
1 cup grated cheddar cheese
1/2 cup chopped fresh cilantro leaves
1 (8.5-ounce) package cornbread mix (plus 1 egg and 1/3 cup milk to
make the cornbread batter)
Preheat your oven to 400 degrees Fahrenheit. Grease an 8-inch baking dish with the butter
and set it aside.
Heat the olive oil in a non-stick skillet over medium heat. Add the ground
turkey, the onions, green peppers and garlic, and cook until the turkey is
no longer pink and is cooked through, about 8 minutes. Drain off any
excess fat and sprinkle the meat mixture with the cumin.
Add the beans, tomatoes, chiles and adobo sauce to the skillet and bring
to a boil over high heat. Reduce the heat to medium and simmer until
heated through and slightly thickened, 5 minutes. Remove pan from the
heat and stir in the cheese and cilantro.
Spread the turkey mixture in the prepared baking dish, pressing down on it
with the back of a spoon to make an even, compact layer.
Prepare the cornbread mix according to the manufacturer's instructions.
Spread the cornbread batter over the turkey mixture and bake until the
cornbread is golden-brown, 20 to 25 minutes. Let the tamale pie stand for
five minutes before cutting into squares and serving.
8 scallions, white and light green parts only, finely chopped
2 medium tomatoes, cored and finely chopped
1 1/2 cups finely chopped fresh cilantro leaves
1/4 cup white vinegar
1/2 cup of water
2 medium haas avocados, halved, pitted, peeled and chopped into small cubes
2 hard boiled eggs, peeled and chopped into small cubes
1 11-ounce bag Tostitos Scoops
Place the scallions, tomatoes, cilantro, vinegar, water, and some salt in a large bowl and stir to combine. Add the avocados, eggs, and a few dashes of Tabasco sauce and stir gently to combine, being careful not to mash the avocados and eggs too much. Cover with plastic wrap and refrigerate until chilled.
Serve in Tostitos scoops.