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.
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.
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