My husband and I both love Mexican food, so I decided to try out this recipe for Smoky-Spicy Tamale Pies from this month’s Cooking Light Magazine.

The commissary on base doesn’t always have the right ingredients, so I substituted ground turkey for ground chicken in this recipe. The flavor of the pie filling was true to description- I’d say more spicy than smoky, very tasty. I think the topping could use a little work. I like a fluffier cornbread (see my favorite cornbread recipe), so I would probably tweak the recipe the next time I make it.

I ended up with more filling than I could fit in two larger ramekins, so I put the extra in a smaller one and baked it right along with the other two pies. If you like Mexican, definitely give this one a try. The recipe seems easy to work with and tweak to your own preferences- get creative – you can do whatever you like!

Find the recipe here.