Turkey Tamale Pot Pie
|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|
|Canned no salt added diced tomatoes||14 1⁄2 Ounce (Undrained, 1 Can)|
|Canned kidney beans||15 Ounce, drained, rinsed (1 Can)|
|All purpose flour||4 1⁄2 Ounce (About 1 Cup)|
|Yellow cornmeal||3⁄4 Cup (12 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Low fat buttermilk||1 Cup (16 tbs)|
|Egg||1 Large, lightly beaten|
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, 1/4 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, 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.