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ShareTamale Pie
Cook: 50 mins 375°F
Stand: 10 mins
- 1 pound ground turkey (a blend of dark and white meat)
- 1 large red sweet pepper, chopped
- 1 medium red onion, chopped
- 2 tablespoons chili powder
- 2 teaspoons minced garlic
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 14 1/2 ounce can diced tomatoes in juice
- 1 15 ounce can pink or black beans, drained and rinsed
- 1 tablespoon minced pickled jalapeno
- 2 1/2 cups milk
- 3/4 cup cornmeal
- 1 cup frozen whole kernel corn
- 1/2 teaspoon salt
- 1 large egg
- 1 cup shredded Cheddar cheese, divided
- 1/2 cup shredded jalapeno Jack cheese
Directions
1. Heat a 12-inch nonstick skillet over high heat. Add turkey, sweet pepper and onion; cook, stirring, 7 to 8 minutes, until turkey is no longer pink and liquid evaporates. Stir in chili powder, garlic, cumin, salt and pepper; cook 1 minute. Stir in tomatoes, beans and jalapeno. Cover and simmer 10 minutes, stirring occasionally. Spread into a shallow 3-quart baking dish; cover and set aside.
2. Heat oven to 375 degrees F. Wipe skillet; add milk and bring to a boil. Gradually whisk in cornmeal until smooth. Cook, stirring constantly, about 5 minutes, until thickened. Stir in corn and salt. Remove from heat. Beat egg in a small bowl; stir in 1 cup of the cornmeal mixture. Return mixture to skillet and stir until blended. Stir in 1/2 cup Cheddar cheese.
3. Uncover baking dish. Spoon cornmeal mixture by heaping tablespoonfuls on top of filling. Bake 15 minutes. Sprinkle topping with remaining 1/2 cup Cheddar and Jack cheeses. Bake pie 15 minutes more, until bubbly. Let stand 10 minutes before serving. Makes 8 servings.
Nutrition Facts
- Servings Per Recipe 8
- Calories(kcal)350,
- Protein(gm)23,
- Carbohydrate(gm)30,
- Fat, total(gm)16,
- Cholesterol(mg)101,
- Saturated fat(gm)7,
- Dietary Fiber, total(gm)4,
- Sodium(mg)734,
- Percent Daily Values are based on a 2,000 calorie diet
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