agassifan tamale pie (modified Ingrid Hoffman recipe)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tablespoon olive oil 1 pound, lean ground turkey 1 medium yellow onion, chopped 1 green bell pepper, diced 2 garlic cloves, finely minced 2 teaspoons ground cumin (or 1 Tbsp chili powder) 1 (15-ounce) can pinto beans, drained and rinsed 1 (8-ounce) can diced tomatoes 1 cup grated Cheddar 1/2 cup chopped fresh cilantro leaves (optional)1 (8.5-ounce) package cornbread mix 1 egg 1/3 cup milk
Preheat oven to 400 degrees F.
Grease an 8-inch baking dish and set it aside.
Heat the olive oil in a nonstick skillet over medium heat. Add the ground turkey, the onions, green peppers, and garlic and cook until the turkey is no longer pink and is cooked through, about 8 minutes. Drain off any excess fat and sprinkle the meat mixture with the cumin (or chili powder).
Add the beans and tomatoes to the skillet and bring to a boil over high heat. Reduce the heat to medium and simmer until heated through and slightly thickened, about 5 minutes. Remove pan from the heat and stir in the cheese and cilantro (if you have it).
Spread the turkey mixture in the prepared baking dish, pressing down on it with the back of a spoon to make an even, compact layer.
Combine the cornbread mix with milk and egg. Spread the cornbread batter over the turkey mixture and bake until the cornbread is golden-brown, 20 to 25 minutes. Let the tamale pie stand for 5 minutes before cutting into squares and serving.
Makes 8 servings @ 247 calories per
Number of Servings: 8
Recipe submitted by SparkPeople user AGASSIFAN.
Grease an 8-inch baking dish and set it aside.
Heat the olive oil in a nonstick skillet over medium heat. Add the ground turkey, the onions, green peppers, and garlic and cook until the turkey is no longer pink and is cooked through, about 8 minutes. Drain off any excess fat and sprinkle the meat mixture with the cumin (or chili powder).
Add the beans and tomatoes to the skillet and bring to a boil over high heat. Reduce the heat to medium and simmer until heated through and slightly thickened, about 5 minutes. Remove pan from the heat and stir in the cheese and cilantro (if you have it).
Spread the turkey mixture in the prepared baking dish, pressing down on it with the back of a spoon to make an even, compact layer.
Combine the cornbread mix with milk and egg. Spread the cornbread batter over the turkey mixture and bake until the cornbread is golden-brown, 20 to 25 minutes. Let the tamale pie stand for 5 minutes before cutting into squares and serving.
Makes 8 servings @ 247 calories per
Number of Servings: 8
Recipe submitted by SparkPeople user AGASSIFAN.
Nutritional Info Amount Per Serving
- Calories: 247.4
- Total Fat: 11.3 g
- Cholesterol: 66.3 mg
- Sodium: 284.5 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 4.8 g
- Protein: 20.3 g
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