Smoky-Spicy Tamale Pies

By á-47

Ingredients

• 4 oz. ground turkey
• 1/2 cup chopped onion
• 1/2 cup frozen corn, thawed
• 2 garlic cloves, minced
• 1 tea. chili powder
• 1/2 tea. cumin
• 1/4 tea. ground chipotle chile pepper
• 1 cup red kidney beans, rinsed and drained
• 1 (14.5 oz) can fire-roasted tomatoes with green chiles, undrained
• 1.1 oz. flour (about 1/4 cup)
• 1/4 cup yellow corn meal
• 1/2 tea. baking powder
• 1/8 tea. salt
• 1/4 cup fat-free milk
• 1 egg white

Details

Servings 2

Preparation

Step 1

Preheat oven to 375 degrees

Cook turkey in a large nonstick skillet over med-high heat until browned, stirring to crumble. Add onion, corn, and garlic to pan; saute 2 minutes. Stir in chili powder, cumin, and chipotle; cook 30 seconds. Add beans and tomatoes to pan, and cook 1 minute. Divide turkey mixture evenly between 2 (1 1/2 cup) ramekins coated with cooking spray.

Lightly spoon flour into a dry measuring cup, level with a knife. Combined flour, cornmeal, baking powder, and salt, stirring with a whisk. Combine milk and egg white, stirring with a whisk. Add milk mixture to flour mixture; stir just until moist. Spoon batter evenly over turkey mixture. Place ramekins on a baking sheet. Bake at 375 degrees for 25 minutes or until crust is browned.