Easy Skillet Tamale Pie
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Easy Skillet Tamale Pie
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This Skillet Tamale Pie is everything you love about tamales but quick!
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Ingredients
For the filling:
- 2 tablespoons oil
- 1 medium onion chopped
- 1 medium bell pepper cored, seeded, and chopped
- 1 clove garlic minced
- 1 lb ground turkey
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon pepper
- 15 ounce can diced tomatoes
- 2 cups frozen corn
- ½ cup cornmeal
- 1 cup water
For the topping:
- 2 ½ cups milk
- 2 tablespoons unsalted butter
- ¼ teaspoon salt
- ½ cup cornmeal
- 1 cup shredded cheddar cheese
- 2 large eggs whisked
For serving:
- Cilantro for garnish
- 2 avocados sliced
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Instructions
Prep the oven:
- Preheat oven to 375F.
Make the base:
- In a large cast iron skillet or oven-safe skillet, heat oil over medium-high heat. Add the onions, bell pepper, and garlic, and cook, for about 4 minutes until veggies have softened.
- Add in the ground turkey, chili powder, cumin, ½ teaspoon salt and pepper, with a wooden spatula break up the ground turkey and stir with the vegetables as it cooks, for about 5 minutes. Add in the tomatoes and corn, and stir to combine.
- In a medium bowl, combine the cornmeal and water. Pour the cornmeal mixture into the skillet and stir to combine with the meat and veggies. Reduce to the to simmer.
Make the cornmeal topping:
- In a medium saucepan over medium heat, combine the milk, butter and remaining ½ teaspoon of salt. Stir frequently until it comes to a simmer -do not boil it. Slowly add in ½ cup cornmeal and cook, stirring, until it has thickened but isn't quite stiff. Remove the pan from the heat.
- With the pan away from the heat, add in the cheese and whisked eggs.
- Spread the topping over the skillet and spread to cover.
Bake:
- Place the skillet into the preheated oven and bake for 20 minutes until the cheese is golden brown and the cornmeal mixture is cooked.
- Remove from the oven and let it rest for 10 minutes.
- Serve with chopped cilantro and avocado.
Notes
- If you don't have a large oven-safe skillet or pan, cook the meat and veggies in any large pan. Transfer everything into a greased, 9x13 baking dish. Spread the cornmeal topping and bake as directed.
Nutrition Information
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Serving
1 serving
Calories
458kcal
(23%)
Carbohydrates
37g
(12%)
Protein
23g
(46%)
Fat
26g
(40%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
5g
Monounsaturated Fat
12g
Trans Fat
0.2g
Cholesterol
107mg
(36%)
Sodium
486mg
(20%)
Potassium
866mg
(25%)
Fiber
8g
(32%)
Sugar
7g
(14%)
Vitamin A
1166IU
(23%)
Vitamin C
33mg
(37%)
Calcium
254mg
(25%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 458kcal | 23% |
| Carbohydrates | 37g | 12% |
| Protein | 23g | 46% |
| Fat | 26g | 40% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 107mg | 36% |
| Sodium | 486mg | 20% |
| Potassium | 866mg | 18% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
| Vitamin A | 1166IU | 23% |
| Vitamin C | 33mg | 37% |
| Calcium | 254mg | 25% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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