Slow Cooker Tamale Pie with Cornbread Crust

By Deak

Ingredients

• 1 pound lean ground turkey
• 1 (16 ounce) jar salsa, no sugar added
• 1 carrot, peeled and finely diced
• 1 (15 ounce) can black beans, drained and rinsed
• 1/2 (4.5 ounce) can diced green chilies
• 1 1/2 cups frozen corn
• 1 teaspoon cumin
• 2 teaspoons chili powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon kosher or sea salt, more or less to taste
• 1/2 cup shredded cheddar cheese, reduced fat (block cheese is best for shredding, as it doesn't contain all the added waxes of commercially shredded cheese)
• 1 cup cornmeal (I used Hodgson Mill brand)
• 1 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon Kosher or sea salt
• 1/4 teaspoon black pepper
• 1 egg, slightly whipped
• 3/4 cup low-fat buttermilk
• 1/2 (4.5 ounce) can diced green chilies
• 3/4 cup shredded cheddar cheese, reduced-fat

Details

Servings 8
Adapted from skinnyms.com

Preparation

Step 1

For the filling:

In a large skillet, add ground turkey and cook over medium heat, while breaking up turkey into small pieces. Cook turkey until no longer pink, about 10 minutes. Drain any fat and add turkey to the slow cooker. Add the remaining ingredients (except cornbread topping), stir well.

For the cornbread crust:

In a medium bowl, combine cornmeal, baking powder, soda, salt, and pepper. Add egg, buttermilk, green chilies, and 1/2 cup cheese, stir just until combined. Spread batter evenly over the meat mixture, sprinkle with 1/4 cup cheese. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.

Recommended: 5 to 6 quart slow cooker

Yields: 8 servings | Serving Size: 1/8th of recipe | Calories: 351 | Previous Points: 7 | Points Plus: 9 | Total Fat: 13 g | Saturated Fat: 6 g | Trans Fat: 0 g | Cholesterol: 89 mg | Sodium: 324 mg | Carbohydrates: 38 g | Dietary Fiber: 9 g | Sugars: 6 g | Protein: 23 g |