Turkey Tamale Pie




1 c chopped onion

1 tsp minced garlic

1 Can (14 oz) tomatoes, drained

1 Can (11 oz) corn with red and green peppers, drained

1 tsp cumin

1/2 tsp salt, DIVIDED

1/4 tsp red pepper flakes

2-1/2 c skim milk

3/4 c yellow cornmeal

1 c grated reduced-fat Cheddar cheese, DIVIDED

Vegetable cooking spray

3 Green onions, chopped

2 Plum tomatoes, thinly sliced



Preheat oven to 350 degrees F.

In a large nonstick skillet, over medium-high heat, sauté turkey, onion and garlic 5 to 6 minutes or until turkey is no longer pink; drain if necessary. Add tomatoes, corn, cumin, 1/4 teaspoon salt and red pepper flakes. Increase heat and cook until mixture is bubbly. Reduce heat to low and simmer, uncovered, 10 minutes or until mixture has thickened.

In medium saucepan, over medium heat bring milk and remaining 1/4 teaspoon salt almost to a boil. Add cornmeal, whisking constantly. Reduce heat to low and simmer 5 minutes, stirring occasionally. Remove pan from heat and stir in 1/2 cup cheese.

Spray a 2-quart oblong baking dish with vegetable cooking spray. Spread 2 cups remaining cornmeal mixture evenly over sides and bottom of dish. Spoon in turkey mixture. Spread remaining 1 cup cornmeal over turkey. Sprinkle with onions and remaining cheese. Arrange tomato slices over top and bake for 45 to 50 minutes.


Nutrition Facts

337 Total Calories

10 g Total Fat

26 % Daily Total Fat

71 g Cholesterol

723 mg Sodium

35 g Total Carbohydrates

26 g Protein