Tired of tacos? Looking for a way to get Mexican flavors without eating the same old dish? Look no further! This is the dinner you’ve been looking for! This Tamale Pie tastes amazing. It does take some time to make, but it’s definitely worth the effort.
Tamale Pie
Crust:
- 1 scant cup all purpose flour
- 3 tbsp corn meal
- 5 tbsp butter, cut into small pieces
- 4 tbsp cold water
Method one (requires food processor) – Add flour and corn meal to food processor. Pulse to combine. Turn on food processor, and drop in butter, one small piece at a time. After all butter is blended in, slowly add water until mixture forms dough. Roll into ball. Wrap in plastic wrap and chill in refrigerator while you prepare the filling.
Method two (no special equipment needed) – Combine flour and cornmeal in bowl. Work butter in with your fingers until mixture resembles gravel or coarse bread crumbs. Add the water a little at a time and work it into the dough until it all holds together. Roll into ball. Wrap in plastic wrap and chill in refrigerator while you prepare the filling.
Filling:
- 1lb lean ground turkey
- 1 16oz can tomato sauce
- 1 15oz can white beans (cannellini or great northern)
- 1 15oz can black beans
- 1 4oz can diced green chiles
- 1/2 cup chopped onion
- 1 jalapeño, ribs and seeds removed, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp dried oregano
Brown ground turkey; drain. Combine all filling ingredients in large bowl. Set aside. Preheat oven to 425 degrees.
Back to Crust:
Lightly flour your work surface. Roll dough into a circle about 14 inches in diameter. Line an 8×8 baking dish or a deep dish pie pan with the dough. Roll excess dough up into a lip around the pan. Fill with the meat mixture, and bake in center of oven for 30 minutes. **
Topping:
- 1/4 cup 1% milk
- 1 egg
- 2 cups grated colby jack cheese
While pie begins baking, mix together topping ingredients in bowl. At the end of the 30 minute baking time, remove pie from oven. Carefully pour topping mixture over entire pie. Return pie to oven and bake an additional 10 minutes. Remove from oven and let stand for 10 minutes. Cut into 8 slices. Serve hot, topped with light sour cream and/or green onions, if desired.
Recipe makes 8 servings with 428 calories, 19g fat, 39g carbs, and 25g protein per serving.
** TIP: The filling will completely fill up your crust, especially if your pie pan is not very deep. Place pie on top rack at center of the oven. Line a cookie sheet with foil, and place it below the pie on bottom rack. The cookie sheet will catch any filling or topping that bubbles over, and the foil makes clean up quick and easy!
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