
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.
Serves:
Ingredients
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:
- 1½cupsyellow cornmeal
- 2tspcoarse salt
- ¼tspground pepper
- 4tbspbutter
For Topping:
- 1cupmonterey jack cheese,shredded
Instructions
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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.
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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.
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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.
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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.
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Bake on a rimmed baking sheet until filling is bubbling and cheese is melted. This will be about 30 minutes.
Nutrition
- Calories:Â 536.65kcal
- Fat:Â 24.00g
- Saturated Fat:Â 9.36g
- Trans Fat:Â 0.30g
- Monounsaturated Fat:Â 9.14g
- Polyunsaturated Fat:Â 3.19g
- Carbohydrates:Â 45.31g
- Fiber:Â 3.99g
- Sugar:Â 4.34g
- Protein:Â 33.87g
- Cholesterol:Â 111.60mg
- Sodium:Â 652.48mg
- Calcium:Â 162.66mg
- Potassium:Â 595.44mg
- Iron:Â 3.41mg
- Vitamin A: 117.76µg
- Vitamin C:Â 7.44mg
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