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Turkey Tamale Potpie

Turkey Tamale Potpie
Randy Mayor
Yield

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

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.

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

Nutrition 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

How to Make It

  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, 1/2 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, 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.