Turkey Tamale Pie
Nutrition
Calories: 482 kcalCarbohydrates: 76 gProtein: 39 gFat: 24 gSaturated Fat: 18 gCholesterol: 61 mgSodium: 1035 mgFiber: 18 gSugar: 28 gVitamin A: 25.75 IUCalcium: 337 mgIron: 19 mg
Ingredients
- 1 lb ground turkey
- 1 whole onion diced
- 1 whole green bell pepper diced
- 1 tbsp chili powder
- 1 teaspoon cumin powder
- 15 oz tomato sauce
- 15 oz kidney beans rinsed and drained
- 1 pinch salt to taste
- 1 pinch black pepper to taste
- 1 pinch cayenne pepper to taste
- 1/4 lb Monterey Jack cheese shredded (1 cup)
- 2 cups fresh or frozen corn kernels
- 1 cup buttermilk
- 2 whole egg whites
- 1 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 3 tbsp sugar
- 2 tsp baking powder
- 1 tsp salt
Instructions
- Preheat oven to 425 degrees F.
- Prepare Chili Filling: Heat large ovenproof nonstick or cast-iron skillet over medium-high heat. Add turkey, onion, bell pepper, chili powder and cumin. Sauté until turkey is browned, about 5 minutes. Drain off liquid.
- Add tomato sauce and beans. Taste and adjust seasonings, adding salt and pepper as needed, as well as additional chili powder or cayenne.
- Spread cheese over chili.
- Prepare Cornmeal Topping: In blender, combine corn and buttermilk and process until fairly smooth. Blend in egg whites.
- In medium bowl, combine cornmeal, flour, sugar, baking powder and salt. Mix well. Pour in buttermilk mixture and stir just until well moistened. Spread batter over chili mixture in skillet.
- Bake for 20 to 30 minutes, until topping is golden and firm. (Batter with frozen corn will take longer to bake than batter with fresh corn.) Let stand for about 5 minutes before serving with pie server or spoon.