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Turkey Tamale Pot Pie

Healthycooking's picture
Ingredients
For filling
  Cooking spray 1
  Chopped onion 1 Cup (16 tbs)
  Chopped red bell pepper 3⁄4 Cup (12 tbs)
  Garlic 4 Clove (20 gm), minced
  Ground turkey breast 1 Pound
  Chili powder 1 Tablespoon
  Dried oregano 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Canned no salt added diced tomatoes 14 1⁄2 Ounce (Undrained, 1 Can)
  Canned kidney beans 15 Ounce, drained, rinsed (1 Can)
For topping
  All purpose flour 4 1⁄2 Ounce (About 1 Cup)
  Yellow cornmeal 3⁄4 Cup (12 tbs)
  Sugar 1 Teaspoon
  Baking powder 1 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Low fat buttermilk 1 Cup (16 tbs)
  Egg 1 Large, lightly beaten
Directions

1.
Preheat oven to 425°.
2.
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, 1/4 teaspoon salt, tomatoes, and beans; cook 3 minutes.
Spoon turkey mixture into an 11 x 7-inch baking dish coated with cooking spray.
3.
To prepare topping, weigh or lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour, cornmeal, sugar, baking powder, 1/4 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 4250 for 18 minutes or until topping is golden.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Dish: 
Pie
Ingredient: 
Turkey
Servings: 
6

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