Similar to the comfort food Shepard’s Pie, this is it’s Mexican counter-part.
I found this recipe on the Today Show, but changed a few things to make it even a little bit more health conscious. Here’s what’s you’ll need to make it:
1 tbsp unsalted butter at room temp. (I omitted this)
3/4 – pound ground turkey
1 tbsp olive oil (didn’t use this either)
1 med. yellow onion, chopped
1 green bell pepper, diced
2 garlic cloves, minced
2 tsp ground cumin
1 (15 oz) can pinto beans, drained and rinsed
1 (8 oz) can diced tomatoes
1 to 2 canned chipotle chiles en adabo, seeded and minced (keep the seeds for extreme heat lovers),
plus 1 tsp adobo sauce
1 cup grated cheddar cheese*
1/2 cup chopped fresh cilantro leaves
1 (8.5 oz) package cornbread mix**
Preheat oven to 400 degrees, and grease an 8 inch baking dish with the butter(I just used Pam) and set aside.
This recipe might look scary, but it’s really easy to throw together! Plus the servings are so large that there are always leftovers to enjoy again later on in the week!
Let me know if you try this one and how you liked it!