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Tamale Pie

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B12, H, C, P
MineralsSelenium, Zinc, Copper, Fluorine, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Biscuit Topping

  2. 1/2 cup 31g / 1.1oz White or yellow cornmeal

  3. 1/2 cup 118ml Buttermilk

  4. 1/3 cup 20g / 0.7oz All-purpose flour

  5. 1 Egg white - slightly beaten

  6. 1 tablespoon 15ml Sugar

  7. 1/2 Jalapeño pepper - seeded, chopped

  8. 1 teaspoon 5ml Baking powder

  9. Filling

  10. Nonstick cooking spray - as needed

  11. 1 Green bell pepper - chopped

  12. 3/4 cup 46g / 1.6oz Chopped green onions

  13. 2 Garlic cloves - finely chopped

  14. 1 1/2 cups 93g / 3 1/3oz Canned crushed tomatoes

  15. 1 Pinto beans - (15 oz) - rinsed, drained

  16. 1/4 lb 113g / 4oz Cooked ground turkey breast

  17. 2 teaspoons 10ml Chili powder

  18. 1 teaspoon 5ml Ground cumin

  19. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425 degrees. Spray 9-inch pie plate with nonstick cooking spray; set aside.

  2. For topping, combine all topping ingredients in large bowl until well blended; set aside.

  3. For filling, spray large nonstick skillet with cooking spray. Heat over medium heat until hot. Add bell pepper, onions and garlic. Cook and stir 5 minutes or until vegetables are tender. Add tomatoes, beans, turkey, chili powder, cumin and black pepper. Cook and stir 5 minutes or until heated through.

  4. Spoon vegetable mixture into prepared pie plate. Drop heaping tablespoonfuls topping around outer edge of filling; flatten with back of spoon to form biscuits.

  5. Bake 25 minutes or until biscuits are golden brown. Let stand 5 minutes before serving.

  6. This recipe yields 4 servings.

  7. Exchanges Per Serving: 2 1/2 Starch, 1 Meat, 1 Vegetable.

  8. Nutrition Facts: Calories 274; Calories from Fat 13%; Total Fat 4g; Saturated Fat 1g; Protein 14g; Carbohydrates 47g; Cholesterol 12mg; Sodium 750mg; Dietary Fiber 4g.

  9. Caution: Jalapeño peppers can sting and irritate the skin. Wear rubber gloves when handling peppers and do not touch eyes. Wash hands after handling.

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