Monday, December 27, 2010

Roy's Tamale Pie

One of my all-time favorite meals to make is Tamale Pie. It's one of those comfort foods that you can make in about thirty minutes and eat for a couple of days. Kind of like lasagna, it's better as leftovers!

I learned this dish from a friends dad who used to make it in an old cast iron skillet, with full fat beans and ground beef. Yum! Needless to say, I've altered this recipe quite a bit to be a healthier version of my own.

1lb lean ground turkey
1 packet taco seasoning (try to find one with reduced sodium if possible - or make your own with ground cumin, garlic powder, paprika, hot sauce and a little salt!)
2 tbls olive oil
1 medium white onion, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
2 cloves garlic minced
2 cups chopped kale
1 can fat free re-fried or low sodium black beans 
1 medium or 2 small tomatoes diced
1 cup frozen corn
4 sliced green onions
1 cup shredded cheddar cheese
1 box Jiffy Corn Muffin Mix
fat free sour cream

Preheat oven to 400 degrees.
In a medium mixing bowl, prepare Jiffy Corn Muffin Mix as per package directions and set aside to rise. In a large skillet brown 1 lb lean ground turkey over medium heat and season with taco seasoning. Remove from pan and let drain on paper towel. Add 2 tbls olive oil to pan over medium heat, saute chopped onion and peppers 1-2 minutes and then add minced garlic. Let cook for 1 more minute and add the chopped kale to the pan. Let veggies saute for 1-3 minutes or until onions are translucent and kale begins to wilt down. 

Reduce heat to low and mix in 1 can beans, 3/4 diced tomatoes (reserve 1/4 tomatoes for later), corn and cooked turkey to the veggie mixture. Cook 1 minute until the beans loosen and everything is evenly mixed together. Turn heat off and scoop mixture into a deep baking dish. Mix in 1/2 cup shredded cheese and 3/4 sliced green onions. Pour prepared corn muffin mix over top and sprinkle with 1/4 cup shredded cheese.

Bake in preheated 400 degree oven for approximately 30 minutes or until toothpick comes out of the corn bread mixture clean. Let sit for two minutes, then scoop into bowls or plates and top with fresh diced tomatoes, sliced green onions, a dollop of sour cream and a little more cheese.


I like this recipe because you can change up the veggies to match whatever you have in the fridge and it still comes out tasty. I've used zucchini, squash and even broccoli before and they all tasted great!

MMMmmmm...Happy leftovers!

1 comment:

  1. I will definitely be making this in the near future! xoxo