Turkey Tamale Potpie
- Filling:
- Cooking spray
- 1 cup chopped onion
- 3/4 cup chopped red bell pepper
- 4 garlic cloves (minced)
- 1 lb ground turkey breast
- 1 Tbs chili powder
- 1 tsp dried oregano
- 1/2 tsp salt
- 1 can no-salt-added diced tomatoes ((14.5-ounce) undrained)
- 1 can kidney beans ((15-ounce) rinsed and drained)
- Topping:
- 1 cup all-purpose flour (about 4 1/2 ounces)
- 3/4 cup yellow cornmeal
- 1 tsp sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 cup low-fat buttermilk
- 1 large egg (lightly beaten)
- 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.
