While ground chipotle chile offers smoky notes, you can also use 1/8 teaspoon ground red pepper for pure fiery flavor.
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)
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
How to Make It
Preheat oven to 375°.
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.
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.
Won't be making this again. I used the cayenne pepper instead of the chili, as mine don't like things that hot. I also used a little smoked paprika to get a smoky taste and chili beans instead of just kidney beans. Still,too bland. The filling was practically tasteless, though enough heat. The topping was good texture and attractive, but again, tasteless. Not worth trying to fix up, will just look for a different recipe.
This is tasteless--especially the cornmeal topping. I doubled the recipe and baked it in a pie dish since we don't have ramekins that large; the pie dish worked fine.
If you want a MUCH tastier tamale pie with a cornbread topping, try the Meatless Tamale Pie in the American Heart Association's Quick and Easy cookbook--it's really good.
I love this recipe. I made it as directed except I subbed fresh peppers as I didn't have green chilis in my tomatoes. I thought it was plenty spicy and I like spicy food. I doubled the recipe so I can freeze some.
I was very disappointed with this recipe. The corn bread topping was dry and tasteless. There was very little flavor in the meat filling. We ended up throwing away the corn bread topping and using the filling in a burrito. Would definately not make this recipe again.
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