Smoky-Spicy Tamale Pies

Ingredients

• 4 ounces ground turkey
• 1/2 cup chopped onion
• 1/2 cup frozen whole-kernel corn, thawed
• 2 garlic cloves, minced
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground chipotle chile pepper
• 1 cup canned organic red kidney beans, rinsed and drained
• 1 (14.5-ounce) can fire-roasted tomatoes with green chiles, undrained (such as Muir Glen)
• Cooking spray
• 1.1 ounces all-purpose flour (about 1/4 cup)
• 1/4 cup yellow cornmeal
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1/4 cup fat-free milk
• 1 large egg white

Preparation

1. 1. Preheat oven to 375°.
2. 2. Cook turkey in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Add onion, corn, and garlic to pan; sauté 2 minutes. Stir in chili powder, cumin, and chipotle; cook 30 seconds. Add beans and tomatoes to pan; cook 1 minute. Divide turkey mixture evenly between 2 (1 1/2-cup) ramekins coated with cooking spray.
3. 3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, baking powder, and salt, stirring with a whisk. Combine milk and egg white, stirring with a whisk. Add milk mixture to flour mixture; stir just until moist. Spoon batter evenly over turkey mixture. Place the ramekins on a baking sheet. Bake at 375° for 25 minutes or until crust is browned.