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Turkey Tamale Potpie

Servings 6
Calories 203 kcal

Ingredients

  • 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

Instructions

  1. Preheat oven to 425°.
  2. 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.
  3. 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.