Thursday, June 6, 2013

Outside-In Turkey Tamale Pie

So awhile ago, I wrote a review for Chipotle Tamale Pie, and someone told me I should try this one.  I wrote it down, and when D was making a menu, he decided we should try it.

It was ok, but it was dry. He did use ground chicken because of my turkey allergy, and skipped the olives. The taste was good, but it had that over all dryness taste that I'm afraid to get when I order tamales in general.

D cooked it on low for 7 hours.

I think we'll stick to the Chipotle Tamale Pie.  It was just better.  We had with Refried Pinto Beans with Chipotle.

Outside-In Turkey Tamale Pie

From Hungry Girl website
Get ready for an amazingly comforting, scoopable, Mexican-inspired dish, because HERE... IT... IS!!! Just a warning: This stuff is hauntingly delicious!

1 1/4 lbs. raw lean ground turkey (used 1 lb of chicken)
3/4 cup yellow cornmeal
1 cup fat-free chicken or vegetable broth
One 14.5-oz. can diced tomatoes with chiles
1 small onion, chopped
3/4 cup canned sweet corn, drained
1/2 cup canned kidney beans, drained
1/2 cup sliced black olives, drained (didn't use)
2 tsp. chili powder
1 tsp. ground cumin
Optional toppings: fat-free shredded cheddar cheese, fat-free sour cream

Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add turkey and spread it around to break it up a bit. Cook and crumble until meat is brown and cooked through, about 6 minutes. Drain any excess liquid and add turkey to the crock pot.

In a bowl, combine cornmeal with broth and whisk thoroughly. Let stand for 5 minutes.

Add cornmeal mixture to the crock pot along with all other ingredients. Mix thoroughly.

Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours.

Serve and, if you like, top each serving with cheese and/or sour cream. Mmmmmm!!!


Nutritional Information 
Per Serving (1 cup): 230 calories, 7.5g fat, 481mg sodium, 21g carbs, 3g fiber, 3g sugars, 19g protein

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