Turkey Tamale Pot pie
From hayleesgrandma 16 years ago
- 30 minutes to make
- Serves 6
This dish has all the ingredients of flavor-packed tamales, but to save time, the meat filling is topped with a cornmeal batter and baked instead of being stuffed into individual corn husks.
Ingredients
- Filling: shopping list
- cooking spray shopping list
- 1 cup chopped onion shopping list
- 3/4 cup chopped red bell pepper shopping list
- 4 garlic cloves, minced shopping list
- 1 pound ground turkey breast shopping list
- 1 tablespoon chili powder shopping list
- 1 teaspoon dried oregano shopping list
- 1/2 teaspoon salt shopping list
- 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained shopping list
- 1 (15-ounce) can kidney beans, rinsed and drained shopping list
- Topping: shopping list
- 1 cup all-purpose flour (about 4 1/2 ounces) shopping list
- 3/4 cup yellow cornmeal shopping list
- 1 teaspoon sugar shopping list
- 1 teaspoon baking powder shopping list
- 1/2 teaspoon salt shopping list
- 1/4 teaspoon baking soda shopping list
- 1 cup low-fat buttermilk shopping list
- 1 large egg, lightly beaten shopping list
How to make it
- Preheat oven to 425°.
- To prepare filling, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, garlic, and turkey; cook 5 minutes or until turkey loses its pink color. Add chili powder, oregano, 1/2 teaspoon salt, tomatoes, and beans; cook 3 minutes. Spoon turkey mixture into an 11 x 7-inch baking dish coated with cooking spray.
- To prepare topping, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, sugar, baking powder, 1/2 teaspoon salt, and baking soda in a bowl. Combine buttermilk and egg; add to dry ingredients, stirring just until moist. Spread cornmeal mixture evenly over turkey mixture. Bake at 425° for 18 minutes or until topping is golden.
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" It was excellent "