Easy Skillet Tamale Pie
User Reviews
0
0 reviews
Unrated
Easy Skillet Tamale Pie
Report
This Skillet Tamale Pie is everything you love about tamales but quick!
Share:
Ingredients
For the filling:
- 2 tablespoons neutral cooking oil generic cooking oil
- 1 onion chopped, medium
- 1 bell pepper cored, seeded, and chopped, medium
- 1 clove garlic minced
- 1 lb ground turkey
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- 15 ounce diced tomatoes canned
- 2 cups corn frozen
- ½ cup cornmeal
- 1 cup water
For the topping:
- 2 ½ cups milk
- 2 tablespoons butter unsalted
- ¼ teaspoon salt
- ½ cup cornmeal
- 1 cup cheddar cheese shredded
- 2 egg whisked, large
For serving:
- cilantro for garnish
- 2 avocado sliced
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
Show Details
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%)
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.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
