Tamale Pies

By dealaura

It's back to school and back to work — all the more reason to have dinner ready in the freezer. This recipe can be baked in an eight-inch square baking dish or two nine-inch deep-dish pie pans; you will need to add about 15 minutes to the baking time.

Note: To freeze this dish, do not add cheese in step 4. Let pies cool completely; do not bake. Cover tightly with plastic wrap; freeze up to 3 months. To cook small pies: Remove plastic wrap from frozen pies, and cover with foil; bake 45 minutes. Remove foil, top with cheese, and bake 30 minutes more. To cook large pies: Defrost overnight in refrigerator. Sprinkle with cheese; bake, uncovered, 45 to 60 minutes.

Ingredients

• 3 tablespoon(s) olive oil
• 2 pound(s) ground dark-meat turkey
• 1 large onion, finely chopped
• 2 minced jalapeño chiles, seeds and ribs removed for less heat, if desired
• 1 tablespoon(s) ground cumin
• Coarse salt
• Ground pepper
• 1 can(s) (28-ounce) crushed tomatoes
• 4 cup(s) (from 6 ears) fresh or thawed frozen corn kernels
• 1.5 cup(s) yellow cornmeal
• 2 teaspoon(s) coarse salt
• .25 teaspoon(s) ground pepper
• 4 tablespoon(s) butter
• 1 cup(s) (4 ounces) shredded Monterey Jack cheese

Details

Servings 8
Preparation time 40mins
Cooking time 70mins
Adapted from delish.com

Preparation

Step 1

It's back to school and back to work — all the more reason to have dinner ready in the freezer. This recipe can be baked in an eight-inch square baking dish or two nine-inch deep-dish pie pans; you will need to add about 15 minutes to the baking time.

Note: To freeze this dish, do not add cheese in step 4. Let pies cool completely; do not bake. Cover tightly with plastic wrap; freeze up to 3 months. To cook small pies: Remove plastic wrap from frozen pies, and cover with foil; bake 45 minutes. Remove foil, top with cheese, and bake 30 minutes more. To cook large pies: Defrost overnight in refrigerator. Sprinkle with cheese; bake, uncovered, 45 to 60 minutes.

Directions

Preheat oven to 375 degrees. Make filling: Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. In two batches, brown turkey, stirring occasionally, about 10 minutes. Transfer to a bowl.

Reduce heat to medium. Add remaining tablespoon oil to skillet. Cook onion, jalapeño, and cumin, stirring occasionally, until soft, about 5 minutes; season with 2 teaspoons salt and 1/4 teaspoon pepper. Return turkey to pan; stir in tomatoes and corn until combined.

Make cornmeal crust:

Whisk cornmeal with 1 1/2 cups cold water. In a medium sauce pan, bring 2 1/2 cups water, salt, and pepper to a boil. Gradually stir in cornmeal mixture. Reduce heat; simmer, stirring often, until very thick, 4 to 5 minutes. Remove from heat; stir in butter until melted.

Pour 1/8 of the crust (1/4 cup) into the bottom of each of eight 10- to 12-ounce ramekins. Smooth tops with a spoon; cool 5 minutes. Top each with turkey filling, dividing evenly; sprinkle with cheese.