Turkey Tamale Potpie

Turkey Tamale Potpie Recipe
Randy Mayor
Capture the flavors of your favorite tamale recipe in a casserole. This hearty turkey tamale potpie takes under 40 minutes to prepare from start to finish.

Yield:

6 servings (serving size: 1 3/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 329
Caloriesfromfat 8 %
Fat 3 g
Satfat 0.9 g
Monofat 0.5 g
Polyfat 0.4 g
Protein 27.6 g
Carbohydrate 47.6 g
Fiber 6.8 g
Cholesterol 67 mg
Iron 2.4 mg
Sodium 705 mg
Calcium 120 mg

Ingredients

Filling:
Cooking spray
1 cup chopped onion
3/4 cup chopped red bell pepper
4 garlic cloves, minced
1 pound ground turkey breast
1 tablespoon chili powder
1 teaspoon dried oregano
1/2 teaspoon salt
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 (15-ounce) can kidney beans, rinsed and drained
Topping:
1 cup all-purpose flour (about 4 1/2 ounces)
3/4 cup yellow cornmeal
1 teaspoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup low-fat buttermilk
1 large egg, lightly beaten

Preparation

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, 1/2 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, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, sugar, baking powder, 1/2 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 425° for 18 minutes or until topping is golden.

Note:

David Bonom,

October 2006
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