Tamale Pie
The tamale pie involves several layers, but each one is very easy to prepare and the finished dish is scrumptious for that evening’s dinner as well as over the next few days. Try it, revise it, share it with a friend who doesn’t have time to cook.
Serves 6
Ingredients
- 2 15 oz cans black beans, drained
- 1 28 oz can diced tomatoes, drained
- 1 cup Mexican cheese blend or Cheddar, grated
- 2 zucchini, halved lengthwise and sliced
- 2 cups sliced crimini or white mushrooms
- 1 red or orange bell pepper, cored and cubed
- 1 green or yellow bell pepper, cored and cubed
- 1 red onion, chopped
- 2 ears fresh corn, sliced off cob
- 1 lb ground turkey meat
- 2 tablespoons taco seasoning
- 1 batch cornbread batter + 1 extra egg and/or 1 cup whole milk (I use Bob’s Red Mill Gluten-Free variety)
- 4 tablespoons olive oil
- salt & pepper
Preparation
- In a deep baking dish, combine beans, tomatoes and cheese and mix well, then set aside.
- In a large saute pan, heat 1/2 the olive oil and add onion.
- Stir until translucent, then add zucchini, peppers and mushrooms.
- Sprinkle with 1/2 the taco seasoning and salt & pepper and continue to cook for another 8 minutes, until slightly softened.
- Add corn and mix well, then cook for another 2 minutes.
- Scoop an even layer of veggies over the bean mixture and set aside.
- Add the remaining olive oil to the same saute pan and crumble turkey in.
- Stir and chop with a wooden spoon for about 5 minutes, then add the remaining taco seasoning and salt & pepper.
- Once fully cooked, after about 8 minutes, scoop an even layer of turkey over the veggies.
- Add an extra egg and/or 1 extra cup whole milk to the cornbread batter and mix well. It should be about as runny as a thick dressing.
- Pour the batter evenly over the turkey so that the entire dish is covered.
- Bake on 350 for about 40 minutes, until crust becomes golden brown.
- Garnish with sliced avocado, green onions, cilantro, sour cream and hot sauce.
