Make Ahead

Tamale Pie

December  6, 2010
0 Ratings
  • Serves 6-8
Author Notes

I was craving some mexican food, but also wanted something that was in casserole form so it was easy to whip up. I used ground turkey to cut back on the calories, but if that is not a concern try a mixture of chorizo and ground beef. If you are VEGETARIAN try MorningStar Crumbles! This hit the spot and is even great reheated! —

What You'll Need
  • Filling
  • 1 pound ground turkey
  • 1 large yellow onion, chopped
  • 1 poblano pepper, chopped
  • 1 jalapeno, minced
  • 1 green pepper
  • 1 tablespoon olive oil
  • 1 cup canned whole tomatoes
  • 1 cup frozen sweet corn
  • 3 cloves garlic, minced
  • 1.5 cups shredded mexican cheese blend
  • 1.5 teaspoons cumin
  • 1.5 teaspoons chili powder
  • 1/4 teaspoon salt
  • Dash nutmeg
  • Topping & Garnish
  • 3 cups water
  • 1.5 cups cornmeal
  • 1/2 teaspoon salt
  • 1.5 tablespoons butter
  • 2 jalapenos
  • sour cream
  1. Preheat oven to 375 degrees
  2. Begin to saute the onion and peppers in the olive oil. Once onions are translucent (about 3-5 minutes), add the garlic, turkey, and spices. Cook for 5 minutes and add tomatoes and frozen corn. Cook 5 more minutes. Add cheese.
  3. While cooking the filling, bring water and salt to boil in a small saucepan. Once boiling slowly whisk in cornmeal. Once thickened remove from heat and stir in butter.
  4. With a slotted spoon, move turkey mixture into a 9x13 inch pan. Carefully smooth cornmeal topping over the turkey mixture.
  5. Cut jalapenos into rings and remove seeds in the middle of the rings. Place on top of the cornmeal topping.
  6. Bake for 40 minutes. Serve with a dollop of sour cream.

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