Turkey Tamale Potpie

By Bostoncook

Ingredients

• FILLING:
• 1 cup chopped onion
• 3/4 cup chopped red bell pepper
• 4 garlic cloves, minced
• 1 pound ground turkey breast
• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1 can no-salt-added diced tomatoes (14.5-ounce) undrained
• 1 can kidney beans (15-ounce) rinsed and drained
• TOPPING:
• 1 cup all-purpose flour (about 4 1/2 ounces)
• 3/4 cup yellow cornmeal
• 1 teaspoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup low-fat buttermilk
• 1 large egg, lightly beaten

Details

Servings 6

Preparation

Step 1

1. Preheat oven to 425°.

2. To prepare filling, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, garlic, and turkey; cook 5 minutes or until turkey loses its pink color. Add chili powder, oregano, 1/2 teaspoon salt, tomatoes, and beans; cook 3 minutes.

3. Spoon turkey mixture into an 11 x 7-inch baking dish coated with cooking spray.

4. To prepare topping, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, sugar, baking powder, 1/2 teaspoon salt, and baking soda in a bowl. Combine buttermilk and egg; add to dry ingredients, stirring just until moist. Spread cornmeal mixture evenly over turkey mixture. Bake at 425° for 18 minutes or until topping is golden.

Notes: This was good but nothing terribly exciting about it - may or may not repeat. Used 93% lean ground beef and added some corn. Made quite a bit.