Tamale Pie with Cornbread Crust

Yields: 8 servings – Calories: 350 – Carbs: 34g – Total Fats: 12g – Protein: 23g

Filling

  • 1 lb lean ground turkey
  • 1 (16oz) jar salsa
  • 2 carrots, peeled, finely chopped
  • 1 (15oz) can black beans, drained
  • 1 can ( 50z) diced green chilies
  • 2 cups frozen corn
  • 1 tbsp chili powder
  • salt and pepper to taste
  • 1/2 cup shredded low fat cheddar cheese

Crust

  • 1 cup cornmeal
  • 1 tsp baking powder
  • 1 tsp baking soda
  • dash salt and pepper
  • 1 egg, slightly whipped
  • 1 cup low fat buttermilk
  • 3/4 cup shredded cheddar, reduced fat

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Filling

In a large skillet, add ground turkey and cook over medium heat, while breaking up turkey into small pieces with a fork. Cook turkey until no longer pink, about 10 min. Drain any fat and add turkey to the slow cooker. Add the remaining ingredients (except cornbread topping), stir well.

Crust

In a medium bowl, combine cornmeal, baking powder, soda, salt and pepper. Add egg, buttermilk, green chilies, and 1/2 cup cheese. Stir just until combined.Spread batter evenly over the meat mixture, sprinkle with 1/4 cup cheese. Cover and cook on low for 6-8 hours or high for 3-4 hours. (recommended 5-6 quart slow cooker)

 

Tamale Pie with Cornbread Crust

Ingredients

  • Filling
  • 1 lb lean ground turkey
  • 1 (16oz) jar salsa
  • 2 carrots, peeled, finely chopped
  • 1 (15oz) can black beans, drained
  • 1 can ( 50z) diced green chilies
  • 2 cups frozen corn
  • 1 tbsp chili powder
  • salt and pepper to taste
  • 1/2 cup shredded low fat cheddar cheese
  • Crust
  • 1 cup cornmeal
  • 1 tsp baking powder
  • 1 tsp baking soda
  • dash salt and pepper
  • 1 egg, slightly whipped
  • 1 cup low fat buttermilk
  • 3/4 cup shredded cheddar, reduced fat

Instructions

  1. Filling
  2. In a large skillet, add ground turkey and cook over medium heat, while breaking up turkey into small pieces with a fork. Cook turkey until no longer pink, about 10 min. Drain any fat and add turkey to the slow cooker. Add the remaining ingredients (except cornbread topping), stir well.
  3. Crust
  4. In a medium bowl, combine cornmeal, baking powder, soda, salt and pepper. Add egg, buttermilk, green chilies, and 1/2 cup cheese. Stir just until combined.Spread batter evenly over the meat mixture, sprinkle with 1/4 cup cheese. Cover and cook on low for 6-8 hours or high for 3-4 hours. (recommended 5-6 quart slow cooker)
http://revampfitness.com/tamale-pie-cornbread-crust/

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