Tamale Pies Recipe

Tamale Pies Recipe

How To Make Tamale Pies

These freezer-friendly tamales pies are a great way to spruce up your weekly meal planning. They’re made with turkey so you can have something lighter.

Preparation: 40 minutes
Cooking: 50 minutes
Total: 1 hour 30 minutes



For Filling:

  • 3tbspolive oil
  • 2lbsground dark meat turkey
  • 1large onion
  • 2jalapeno chilies,minced
  • 1tbspground cumin
  • coarse salt
  • ground pepper
  • 1cantomatoes,crushed
  • 4cupsfresh corn kernels,or frozen, thawed

For Cornmeal Crust:

  • cupsyellow cornmeal
  • 2tspcoarse salt
  • ¼tspground pepper
  • 4tbspbutter

For Topping:

  • 1cupmonterey jack cheese,shredded


  1. Preheat oven to 375 degrees F. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. In two batches, brown turkey, stirring occasionally. Transfer to a bowl.

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

  3. Whisk cornmeal with 1½ cups cold water. In a medium sauce pan, bring 2½ cups water, salt, and pepper to a boil. Gradually stir in cornmeal mixture. Reduce heat; simmer, stirring often, until very thick. Remove from heat; stir in butter until melted.

  4. Pour ⅛ of the crust (¼ 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.

  5. Bake on a rimmed baking sheet until filling is bubbling and cheese is melted. This will be about 30 minutes.


  • Calories: 536.65kcal
  • Fat: 24.00g
  • Saturated Fat: 9.36g
  • Trans Fat: 0.30g
  • Monounsaturated Fat: 9.14g
  • Polyunsaturated Fat: 3.19g
  • Carbohydrates: 45.31g
  • Fiber: 3.99g
  • Sugar: 4.34g
  • Protein: 33.87g
  • Cholesterol: 111.60mg
  • Sodium: 652.48mg
  • Calcium: 162.66mg
  • Potassium: 595.44mg
  • Iron: 3.41mg
  • Vitamin A: 117.76µg
  • Vitamin C: 7.44mg
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