Tamale Pies

By markemilw

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 fifteen minutes to the baking time.

Note: To freeze this dish, do not add cheese in step 3. 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 tablespoons olive oil
• 2 pounds ground dark-meat turkey
• 1 large onion, finely chopped
• 2 minced jalapeno chiles (seeds and ribs removed for less heat, if desired)
• 1 tablespoon ground cumin
• Coarse salt and ground pepper
• 1 can (28 ounces) crushed tomatoes
• 4 cups fresh (from 6 ears) or thawed frozen corn kernels
• Cornmeal Crust
• 1 cup shredded Monterey Jack cheese (4 ounces)

Details

Servings 8
Adapted from marthastewart.com

Preparation

Step 1

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, jalapeno, 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 Crust. 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.

Bake on a rimmed baking sheet until filling is bubbling and cheese is melted, about 30 minutes.