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Easy Skillet Tamale Pie

This Skillet Tamale Pie is everything you love about tamales but quick!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 8
Calories: 458 kcal
Course: Dinner
Cuisine: American

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

Instructions

Prep the oven:
    Cup of Yum
  1. Preheat oven to 375F.
Make the base:
  1. 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.
  2. 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.
  3. 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:
  1. 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.
  2. With the pan away from the heat, add in the cheese and whisked eggs.
  3. Spread the topping over the skillet and spread to cover.
Bake:
  1. Place the skillet into the preheated oven and bake for 20 minutes until the cheese is golden brown and the cornmeal mixture is cooked.
  2. Remove from the oven and let it rest for 10 minutes.
  3. 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

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

% 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.