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Tamale Pie

Makes: 8  servings Prep 25 mins Cook 375°F 50 mins 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 1/2ounce 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


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
  • cal.(kcal)350,
  • Fat, total(g)16,
  • chol.(mg)101,
  • sat. fat(g)7,
  • carb.(g)30,
  • fiber(g)4,
  • pro.(g)23,
  • sodium(mg)734,
  • Percent Daily Values are based on a 2,000 calorie diet