Turkey Tamale Potpie

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

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Nutritional Information

Amount per serving
  • Calories: 329
  • Calories from fat: 8%
  • Fat: 3g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 27.6g
  • Carbohydrate: 47.6g
  • Fiber: 6.8g
  • Cholesterol: 67mg
  • Iron: 2.4mg
  • Sodium: 705mg
  • Calcium: 120mg

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

  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.
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