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Tamale Pie


Yield

Makes 4 servings

Ingredients

1/2 cup white or yellow cornmeal
1/2 cup buttermilk
1/3 cup all-purpose flour
1 egg white, lightly beaten
1 tablespoon sugar
1/2 jalapeño pepper,* seeded and chopped
1 teaspoon baking powder
Nonstick cooking spray
1 green bell pepper, chopped
3/4 cup chopped green onions
2 cloves garlic, finely chopped
1-1/2 cups canned crushed tomatoes
1 can (about 15 ounces) pinto beans, rinsed and drained
1/4 pound cooked ground turkey breast
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon black pepper

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

Preparation

  1. Preheat oven to 425°F. Spray 9-inch pie plate with nonstick cooking spray; set aside.
  2. For topping, combine all topping ingredients in large bowl until well blended; set aside.
  3. For filling, spray large nonstick skillet with cooking spray. Heat over medium heat until hot. Add bell pepper, onions and garlic. Cook and stir 5 minutes or until vegetables are tender. Add tomatoes, beans, turkey, chili powder, cumin and black pepper. Cook and stir 5 minutes or until heated through.
  4. Spoon vegetable mixture into prepared pie plate. Drop heaping tablespoonfuls topping around outer edge of filling; flatten with back of spoon to form biscuits.
  5. Bake 25 minutes or until biscuits are golden brown. Let stand 5 minutes before serving.

Nutritional Information

Sodium 750 mg
Protein 14 g
Fiber 4 g
Carbohydrate 47 g
Cholesterol 12 mg
Saturated Fat 1 g
Total Fat 4 g
Calories from Fat 13 %
Calories 274

Dietary Exchange

Meat 1
Vegetable 1
Starch 2-1/2

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