TURKEY TAMALE PIE
We created a lean version of the classic tamale pie - think of it as the shepherd's pie of the Southwest. It is as comforting as the original and in some ways it tastes even better.
Provided by Beachbody
Categories dinner
Time 1h31m
Number Of Ingredients 15
Steps:
- Preheat oven to 375° F.
- Heat oil in a 10-inch cast-iron (or ovenproof) skillet over medium-high heat.
- Add onion, bell pepper, and turkey; cook, stirring frequently, for 6 to 8 minutes, or until turkey is cooked through.
- Add tomatoes, tomato paste, chili powder, cumin, and ¼ tsp. salt. Bring to a boil, stirring frequently. Reduce heat to medium; cook, stirring frequently, for 10 to 15 minutes, or until sauce has thickened. Remove from heat. Coat sides of pan with spray.
- While turkey mixture is cooking, boil water in medium saucepan over high heat.
- Add cornmeal; cook, stirring constantly, for 2 to 3 minutes, or until cornmeal has thickened. Remove from heat.
- Add remaining ½ tsp. salt, cheese, jalapenos (if desired), and corn; mix well. Spread evenly over turkey mixture.
- Bake for 40 to 45 minutes, or until top is golden brown and turkey mixture is bubbling. Let sit for 10 minutes before serving.
Nutrition Facts : ServingSize 1 serving, Calories 290 kcal, Carbohydrate 36 g, Protein 17 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 49 mg, Sodium 334 mg, Fiber 4 g, Sugar 4 g
TURKEY TAMALE PIE
Even if your turkey is perfectly cooked, the reheated leftovers can be a little dry and uninteresting. This tamale pie will rescue the last remnants of your bird in a significantly more exciting and flavorful way than the usual soup. There are two basic types of tamale pie, one with a cornbread topping and the other with traditional masa dough. Here, I wanted to create something that gives us the best of both, and I was very happy with how this came out. Garnish with sour cream and cilantro if desired.
Provided by Chef John
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Turkey Pot Pie Recipes
Time 1h15m
Yield 8
Number Of Ingredients 19
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat oil in a skillet over medium-high heat. Add onion and a large pinch of salt. Saute until translucent, 3 to 5 minutes. Add bell pepper and poblano peppers. Season with black pepper, cumin, and oregano. Cook and stir until peppers start to soften, about 2 minutes. Add chipotles and adobo sauce. Stir to combine and remove from heat.
- Add turkey and half the Cheddar cheese to the pepper mixture. Add enchilada sauce, remaining salt, and chicken broth. Stir mixture and pour it into a 9x12-inch baking dish; place dish over a sheet pan to catch drippings.
- Whisk cornmeal, flour, sugar, and kosher salt together in a large bowl. Add eggs and milk; whisk into a thin batter. Ladle batter over the turkey mixture. Scatter remaining Cheddar cheese on top.
- Bake in the preheated oven until the topping is browned and a toothpick comes out clean, 45 minutes to 1 hour.
Nutrition Facts : Calories 454.7 calories, Carbohydrate 41.3 g, Cholesterol 120.6 mg, Fat 18.1 g, Fiber 4.1 g, Protein 30 g, SaturatedFat 8.2 g, Sodium 1403.5 mg, Sugar 8.3 g
CHIPOTLE TAMALE PIE
Provided by Ingrid Hoffmann
Categories main-dish
Time 1h5m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F.
- Grease an 8-inch baking dish with the butter and set it aside.
- Heat the olive oil in a nonstick skillet over medium heat. Add the ground turkey, the onions, green peppers, and garlic and cook until the turkey is no longer pink and is cooked through, about 8 minutes. Drain off any excess fat and sprinkle the meat mixture with the cumin.
- Add the beans, tomatoes, chiles and adobo sauce to the skillet and bring to a boil over high heat. Reduce the heat to medium and simmer until heated through and slightly thickened, about 5 minutes. Remove pan from the heat and stir in the cheese and cilantro.
- Spread the turkey mixture in the prepared baking dish, pressing down on it with the back of a spoon to make an even, compact layer.
- Combine the cornbread mix with milk and egg. Spread the cornbread batter over the turkey mixture and bake until the cornbread is golden-brown, 20 to 25 minutes. Let the tamale pie stand for 5 minutes before cutting into squares and serving.
SLOW COOKER TAMALE PIE
Canned beans and cornbread muffin mix speed up the prep on this crowd-pleasing main dish that's perfect for busy evenings and carry-in dinners. -Jill Pokrivka, York, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 7h25m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the cumin, salt, chili powder and pepper. , Transfer to a 4-qt. slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions and cilantro. Cover and cook on low for 6-8 hours or until heated through., In a small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted in the center comes out clean., Sprinkle with cheese; cover and let stand for 5 minutes. Serve with sour cream and additional cilantro if desired.
Nutrition Facts : Calories 393 calories, Fat 17g fat (6g saturated fat), Cholesterol 95mg cholesterol, Sodium 1066mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 6g fiber), Protein 21g protein.
LEFTOVER TURKEY TAMALES
These tamales take some time, but are well worth the effort. They are a great way to use up leftover holiday turkey. These are also healthier than many traditional tamale recipes which are made with lard. These freeze well and can later be either microwaved or re-steamed. Serve with lime wedges as garnish.
Provided by JOYCE LITOFF
Categories World Cuisine Recipes Latin American Mexican
Time 2h50m
Yield 10
Number Of Ingredients 20
Steps:
- Soak corn husks in a bowl of warm water until softened, about 1 hour; drain.
- Mix masa, 1 tablespoon paprika, 1 tablespoon chili powder, garlic powder, 1 teaspoon cumin, and 1 teaspoon salt together in a bowl. Stir corn oil into masa mixture. Measure 1/2 cup turkey broth and set aside. Add remaining broth, 1 cup at a time, to masa mixture until dough is smooth and the consistency of thick peanut butter.
- Heat olive oil in a skillet over medium heat; saute onion and garlic until softened and translucent, 5 to 10 minutes. Remove skillet from heat and add turkey, 1 teaspoon paprika, oregano, 1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon salt, black pepper, and cayenne pepper. Stir reserved 1/2 cup turkey broth into filling until moistened.
- Spoon 1 heaping tablespoon dough in the center of each corn husk. Top filling with 1 heaping tablespoon filling. Roll husk around dough and filling, tucking bottom of husk into tamale. Tie a corn husk strip or string around each tamale to secure.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Stand tamales upright in steamer, cover, and steam until cooked through, about 1 hour. Add more water as needed.
Nutrition Facts : Calories 441.8 calories, Carbohydrate 30.8 g, Cholesterol 37.2 mg, Fat 27.6 g, Fiber 6.3 g, Protein 19.3 g, SaturatedFat 4.1 g, Sodium 655.7 mg, Sugar 1.4 g
TURKEY TAMALE PIE
A healthier version of a beef tamale--and in a convenient casserole form. (even better as leftovers)
Provided by catercow
Categories Savory Pies
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F. Brown turkey with chili powder.
- Add soup, pepper, corn, salsa, and water--cover and cook for 5 minutes.
- Spoon into casserole dish--place prepared corn mix onto top. Bake about 20 minutes.
Nutrition Facts : Calories 368.8, Fat 7, SaturatedFat 1.7, Cholesterol 47.7, Sodium 522, Carbohydrate 53.1, Fiber 6.1, Sugar 16.8, Protein 25.4
TURKEY TAMALES
Steps:
- For the meat filling:
- Place chili powder, cumin, cayenne pepper, oregano, salt, black pepper and turkey legs into a 6-quart pot and add enough water to completely cover the meat, approximately 2 1/2 quarts. Cover, place over high heat and bring to a boil. Once boiling, reduce the heat to low and simmer until the meat is very tender and falling apart, 1 1/2 to 2 hours. Remove the meat from the water to a cutting board, and set aside to cool. Leave the cooking liquid in the pot. Once the turkey legs are cool enough to handle, remove the meat from the bone and shred, discarding any skin or cartilage. Place a 4-quart saucepan over medium heat and add the vegetable oil. Once shimmering, add the onion and cook, stirring occasionally, until they are semi-translucent, approximately 2 minutes. Add the garlic and chili and continue to cook for another minute. Add the meat and 1/2 cup of the reserved cooking liquid and cook until heated through and the liquid has evaporated, 2 to 3 minutes. Set aside until ready to assemble.
- While the meat is cooking, place the husks in a large bowl or container and submerge completely in hot water. Soak the husks until they are soft and pliable, at least 45 minutes and up to 2 hours. If you have an electric kettle, place the husks in the kettle, fill with water and turn on. Once the kettle turns off, allow the husks to sit for 1 hour in the hot water.
- Place the masa, salt, and baking powder into a large mixing bowl and combine. Add the lard and using your hands, knead together until the lard is well incorporated into the dry mixture. Gradually add enough of the reserved cooking liquid, 2 to 4 cups to create a dough that is like thick mashed potatoes. The dough should be moist but not wet. Cover the bowl with a damp towel and set aside until ready to use.
- To assemble the tamales:
- Remove a corn husk from the water and pat to remove excess water. Working in batches of 6, lay the husks on a towel and spread about 2 tablespoons of the dough in an even layer across the wide end of the husk to within 1/2-inch of the edges. Spoon about 2 teaspoons of the meat mixture in a line down the center of the dough. Roll the husk so the dough surrounds the meat and fold the bottom under to finish creating the tamale. Repeat until all the husks, dough and filling are used. Tie the tamales, around the center, individually or in groups of 3, with kitchen twine.
- To steam the tamales:
- Place a steamer basket in the bottom of an 11-quart pot and add enough water to come to the bottom of the basket. Stand the tamales close together on their folded ends and lean them in towards the center, away from the sides of the pot. Bring the water to a boil over medium heat, then cover and reduce the heat to maintain a simmer. Check the water level every 15 to 20 minutes, and add boiling water by pouring down the side of the pot, if necessary. Steam until the dough is firm and pulls away from the husk easily, 1 to 1 1/2 hours.
- Serve warm. Store leftover tamales, tightly wrapped in plastic wrap, in the freezer, for up to a month. To reheat, remove the plastic wrap and steam until heated through.
TURKEY TAMALE PIE
Traditional tamale ingredients join turkey in this pot pie version of a Southwest classic.
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h15m
Yield 8
Number Of Ingredients 20
Steps:
- Rinse corn husks and remove silk. Cover husks with warm water; let stand at least 2 hours until softened.
- In food processor or blender, place 1/2 cup almonds. Cover and process until finely ground; set aside. In 1 1/2-quart saucepan, heat oil over medium heat. Cook onion and garlic in oil about 8 minutes, stirring frequently, until onion is tender. Stir in tomato sauce, paprika, red chile and red pepper. Heat to boiling; reduce heat. Simmer 1 minute, stirring constantly. Stir in ground almonds.
- In medium bowl, mix 1/2 cup of the sauce, the turkey, slivered almonds, raisins, bell pepper and green chiles. Set aside. Reserve remaining sauce.
- Heat oven to 350°F. Grease 10-inch springform pan. In large bowl, beat all dough ingredients with electric mixer on low speed, scraping bowl constantly, until well blended. Beat on medium speed 1 minute.
- Drain corn husks; pat dry. Line pan with corn husks, extending pointed ends of husks over side of pan. Spread half of the dough over husks on bottom of pan; cover with turkey mixture. Spread remaining dough over turkey mixture up to edge of pan. Cover top of pan with piece of heavy-duty foil, 15 inches long, shaping down over side of pan (pointed ends of corn husks will bend down against outside of pan).
- Bake about 1 1/2 hours or until dough is set and slightly dry. Carefully remove side of pan. Serve tamale pie with remaining warm sauce and sour cream.
Nutrition Facts : Calories 540, Carbohydrate 48 g, Cholesterol 35 mg, Fat 3, Fiber 8 g, Protein 23 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 840 mg
TURKEY TAMALE PIE
Turkey Tamale Pie is prepared in a skillet on top of the stove. It will be soft and spoonable is served right away; but if made ahead, it will set and then it can be cut into wedges. Ground beef can be substituted for the turkey. Taken from the Family Circle Cookbook.
Provided by jonesies
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine cornmeal, broth, yogurt and 1/4 tsp salt in small bowl.
- Saute onion in oil in 10-inch skillet over medium heat, 3 to 4 minutes.
- Add garlic; cook 30 seconds.
- Crumble turkey into skillet; sprinkle with chili powder, oregano, cumin, remaining 1/4 tsp salt and the pepper.
- Cook, stirring, until no pink remains, 2 to 3 minutes.
- Add tomatoes with their juice, crushing tomatoes with wooden spoon.
- Add corn.
- Bring to boiling.
- Lower heat to simmer.
- Pour two-thirds of yogurt mixture into simmering turkey mixture; stir and simmer 3 minutes. DO NOT LET BOIL.
- Smooth top: scatter 1/4 cup olive slices over top.
- Drizzle remaining yogurt mixture over top; sprinkle with cheese.
- Cover and simmer over very low heat without stirring, for 15 to 20 minutes or until set.
- Sprinkle remaining olives over top.
- Remove from heat.
- Let stand, covered for 10 minutes.
- Serve hot, spooning onto plates, or let cool completely and cut into wedges to serve.
Nutrition Facts : Calories 327.6, Fat 14.2, SaturatedFat 5.1, Cholesterol 60.4, Sodium 717.9, Carbohydrate 34.1, Fiber 5.1, Sugar 8.4, Protein 19.1
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