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Saturday, March 26, 2011

Recipe! Turkey Tamale Pie

I ran across this recipe for Vegetarian Tamale Pies the other day, and knew I had to try it out on my little family. We had beans and extra dry polenta, so it made sense....plus it just sounds delicious, no? Of course, certain members of the household can't stand to eat dishes without meat, so it became necessary to add a little something...

In this case, a little something turned out to be turkey, seasoned with home-made taco seasoning. I also changed a few other details here and there, and lacking in ramekins, bakes the whole thing in a pie dish. It turned out delicious, though the presentation was not nearly as elegant as the original. I would definitely recommend the ramekins if serving to guests or at a party, but for your average weeknight-dinner, cooking this recipe in a pie-dish works out just fine.

As (nearly) always, we added sriracha for spice and flavor. If you aren't addicted to sriracha yet, please understand that you need to put the computer to sleep, run to the store, and buy a bottle. I tell you this for your own good.

For maximum deliciousness, make your own polenta and beans. For maximum quickness, use canned beans and prepared polenta. Whichever works! Cook, eat, enjoy.


Turkey Tamale Pie


1 lb ground turkey
1 cup dry polenta (or 2 tubes prepared)
1 1/2 cups pinto beans, cooked (or one can)
1 1/2 cups black beans, cooked (or one can)
1 cup frozen corn
1 can diced tomatoes
1/2 cup salsa
1 can Rotel
2 t cumin
1/4 t cayenne
1 t oregano
1/2 t salt
1/2 cup chopped cilantro
2 cups shredded Mexican cheese blend
sour cream to top

1. Prepare polenta, then spread in the bottom of 1 9x9 baking dish OR 6 au gratin dishes. Refrigerate until ready to bake.

2. Preheat oven to 350 degrees. Drain salsa, tomatoes, rotel, and beans. Brown turkey in a skillet over medium-high heat and season with taco seasoning. Set aside.

3. Mash the beans coursely in a large bowl and add corn, cilantro, tomatoes, salsa, rotel, and spices. Mix well.

4. Assemble by spreading a layer of turkey over polenta, then a layer of bean mixture. Top with cheese and bake for 20-30 minutes or until heated through. Serve with cilantro and sour cream garnish! 

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