Turkey Tamale Pie is a one of our family favorites. I was used to my mom's beef version but now I prefer this one. Tamale pie made with ground turkey breast, bell peppers, onion, tomatoes, beans and a cornmeal topping.
This is a great make-ahead dish and the tamale pie freezes well too. Featured ingredients include New Mexico chile powder and Mexican Oregano.
Preheat oven to 425°. Tamale Pie Filling Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. If you don't have cooking spray, pour a 1/4 teaspoon vegetable oil on a paper towel and coat pan with the oil. Add onion, bell pepper, garlic, and turkey; cook 5 minutes or until turkey is lightly browned and no longer pink. Add New Mexico chili powder, Mexican oregano, 1/2 teaspoon salt, tomatoes, and beans; cook 3 minutes. Spoon the turkey filling into an 11 x 7-inch baking dish coated with cooking spray. Cornmeal Topping
To prepare topping, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, sugar, baking powder, 1/2 teaspoon salt, and baking soda in a bowl. Combine buttermilk and egg; add to dry ingredients, stirring just until moist. Spread cornmeal mixture evenly over turkey mixture.
Bake at 425° for 18 minutes or until topping is golden.