Terrifying Tamale Pie
Makes 6 to 8 servings
|1||tablespoon vegetable oil|
|1/2||cup chopped onion|
|1/3||cup chopped red bell pepper|
|1||clove garlic, minced|
|3/4||pound ground turkey|
|3/4||teaspoon chili powder|
|1/2||teaspoon dried oregano leaves|
|1||can (14-1/2 ounces) Mexican-style stewed tomatoes, undrained|
|1||can (15 ounces) chili beans in mild chili sauce, undrained|
|1/4||teaspoon black pepper|
|1||package (8-1/2 ounces) corn muffin mix plus ingredients to prepare mix|
|2||cups taco-flavored shredded cheese, divided|
|Green and red bell pepper, pickle slices, pimiento pieces, chopped onion, chopped black olives and carrots for decoration|
- Heat oil in large skillet over medium heat. Add onion and bell pepper; cook until crisp-tender. Stir in garlic. Add turkey; cook until turkey is no longer pink, stirring occasionally. Stir in chili powder and oregano. Add tomatoes with juice; cook and stir 2 minutes, breaking up tomatoes with spoon. Stir in beans with sauce, corn and black pepper; simmer 10 minutes or until liquid is reduced by about half.
- Preheat oven to 375°F. Lightly grease 1-1/2- to 2-quart casserole. Prepare corn muffin mix according to package directions; stir in 1/2 cup cheese. Spread half of turkey mixture in prepared casserole; sprinkle with 3/4 cup cheese. Top with remaining turkey mixture and 3/4 cup cheese. Top with corn muffin batter. Decorate with assorted vegetables to make monster face. Bake 20 to 22 minutes or until light golden brown.
Make this pie cute instead of creepy by creating a simple jack-o'-lantern face with bell pepper cutouts.
Check out more recipes for Halloween