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Turkey Tamale Pie

We created a lean version of the classic tamale pie – think of it as the shepherd's pie of the Southwest. It is as comforting as the original and in some ways it tastes even better.
Course Main Course
Cuisine Mexican
Keyword turkey tamale
Prep Time 20 minutes
Cook Time 1 hour 11 minutes
Total Time 1 hour 31 minutes
Servings 8 servings
Calories 290 kcal

Ingredients

  • 1 tsp. olive oil
  • 1 medium onion chopped
  • 1 medium red bell pepper chopped
  • 1 lb. raw 93% lean ground turkey
  • 1 (15½-oz.) can diced tomatoes no salt added
  • 2 Tbsp. all-natural tomato paste no sugar added
  • 1 Tbsp. ground chili powder
  • ½ tsp. ground cumin
  • ¾ tsp. sea salt or Himalayan salt divided use
  • Nonstick cooking spray
  • 2½ cups water hot
  • 1 cup fine cornmeal
  • ½ cup shredded cheddar cheese (2 oz.)
  • 2 medium jalapenos seeds and veins removed (optional)
  • 1 cup frozen corn

Instructions

  1. Preheat oven to 375° F.
  2. Heat oil in a 10-inch cast iron (or ovenproof) skillet over medium-high heat.
  3. Add onion, bell pepper, and turkey; cook, stirring frequently, for 6 to 8 minutes, or until turkey is cooked through.
  4. Add tomatoes, tomato paste, chili powder, cumin, and ¼ tsp. salt. Bring to a boil, stirring frequently. Reduce heat to medium; cook, stirring frequently, for 10 to 15 minutes, or until sauce has thickened. Remove from heat. Coat sides of pan with spray.
  5. While turkey mixture is cooking, boil water in medium saucepan over high heat.
  6. Add cornmeal; cook, stirring constantly, for 2 to 3 minutes, or until cornmeal has thickened. Remove from heat.
  7. Add remaining ½ tsp. salt, cheese, jalapenos (if desired), and corn; mix well. Spread evenly over turkey mixture.
  8. Bake for 40 to 45 minutes, or until top is golden brown and turkey mixture is bubbling. Let sit for 10 minutes before serving.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe