Turkey Tamale Potpie - CL

TamTastic

Turkey Tamale Potpie

This dish has all the ingredients of flavor-packed tamales, but to save time, the meat filling is topped with a cornmeal batter and baked instead of being stuffed into individual corn husks.

Yield
6 servings (serving size: 1 3/4 cups)

Ingredients
Filling:
Cooking spray
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 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 (15-ounce) can kidney beans, 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
Preparation

Preheat oven to 425°.

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

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.


Nutritional Information
Calories:329 (8% from fat)
Fat:3g (sat 0.9g,mono 0.5g,poly 0.4g)
Protein:27.6g
Carbohydrate:47.6g
Fiber:6.8g
Cholesterol:67mg
Iron:2.4mg
Sodium:705mg
Calcium:120mg
David Bonom, Cooking Light, OCTOBER

TamTastic

Turkey Tamale Potpie

This dish has all the ingredients of flavor-packed tamales, but to save time, the meat filling is topped with a cornmeal batter and baked instead of being stuffed into individual corn husks.

Yield
6 servings (serving size: 1 3/4 cups)

Ingredients
Filling:
Cooking spray
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 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 (15-ounce) can kidney beans, 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
Preparation

Preheat oven to 425°.

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

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.


Nutritional Information
Calories:329 (8% from fat)
Fat:3g (sat 0.9g,mono 0.5g,poly 0.4g)
Protein:27.6g
Carbohydrate:47.6g
Fiber:6.8g
Cholesterol:67mg
Iron:2.4mg
Sodium:705mg
Calcium:120mg
David Bonom, Cooking Light, OCTOBER

denisebee

YUUUMMMM! I am making this this week. Thanks!

Booksarenice

I am making out my shopping list using these great recipes. This looks really good but I have to watch my carbs-insulin resistant- so I thought I might make this and use a muffin tin for each serving. That way I can still have a "whole" serving but its portion controlled for me. I gotta figure out the carb count for this. Thanks for the yummy recipe.