This Turkey Tamale Pie is a comforting, savory main dish that combines the best of Mexican and Tex-Mex flavors. The base features a rich mixture of ground turkey, onions, garlic, canned tomatoes, and corn, seasoned with cumin and red pepper flakes for a warm, aromatic kick. Topped with a thick, creamy cornmeal batter and melted cheese, it bakes into a golden, satisfying casserole. Unlike traditional desserts, this dish is perfect for a cozy family dinner or potluck. It&# 226;ÂÂs easy to prepare, uses simple pantry staples, and delivers a robust, protein-packed meal that pairs well with a simple green salad or crusty bread.
Turkey Tamale Pie
Description
This Turkey Tamale Pie is a comforting, savory main dish that combines the best of Mexican and Tex-Mex flavors. The base features a rich mixture of ground turkey, onions, garlic, canned tomatoes, and corn, seasoned with cumin and red pepper flakes for a warm, aromatic kick. Topped with a thick, creamy cornmeal batter and melted cheese, it bakes into a golden, satisfying casserole. It is easy to prepare, uses simple pantry staples, and delivers a robust, protein-packed meal that pairs well with a simple green salad or crusty bread.Ingredients
Directions
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Preheat oven to 350ðF (175ðC).
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In a large nonstick skillet over medium-high heat, sauté the ground turkey, chopped onion, and minced garlic until the turkey is no longer pink, about 5 to 6 minutes. Drain any excess fat if necessary.
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Add the drained canned tomatoes, corn, cumin, 1/2 teaspoon of salt, and red pepper flakes to the skillet. Increase heat and cook until the mixture is bubbly.
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Reduce heat to low and simmer, uncovered, until the mixture has thickened, about 10 minutes. Remove from heat.
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In a medium saucepan over medium heat, bring the skim milk and the remaining 1/2 teaspoon of salt almost to a boil.
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Add the cornmeal to the hot milk, whisking constantly to prevent lumps. Reduce heat to low and simmer for 5 minutes, stirring occasionally, until the mixture thickens.
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Remove the cornmeal mixture from heat and stir in 1/2 cup of the grated cheddar cheese.
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Spray a 2-quart oblong baking dish with nonstick cooking spray. Spread 2 cups of the cornmeal mixture evenly over the bottom and sides of the dish.
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Spoon the turkey mixture into the prepared baking dish.
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Spread the remaining cornmeal mixture over the turkey layer.
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Sprinkle with chopped green onions and the remaining 1/2 cup of cheddar cheese. Arrange the thinly sliced plum tomatoes over the top.
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Bake for 45 to 50 minutes, until the top is golden and the cornmeal layer is set.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 999.7kcal
- % Daily Value *
- Total Fat 31.0g48%
- Saturated Fat 14.9g75%
- Cholesterol 145.6mg49%
- Sodium 5451.9mg228%
- Total Carbohydrate 124.4g42%
- Dietary Fiber 17.5g70%
- Sugars 34.5g
- Protein 69.4g139%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The ingredient list originally contained an empty item for "1 cup"; based on the directions, this refers to the grated reduced-fat cheddar cheese. The quantity has been inferred from the instruction to stir in 1/2 cup and sprinkle the remaining 1/2 cup.
You can substitute regular whole milk for skim milk for a richer cornmeal topping.
For extra heat, add a diced jalapeño to the turkey mixture or increase the red pepper flakes.
Let the pie rest for 10 minutes before serving to allow the layers to set.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.
