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Tamale Pie
with ground turkey / zucchini / yogurt

Active: 20 minTotal: 40 min

Hearty and comforting, tamale pie is a thoroughly American casserole that was inspired by Mexican tamales. Top it with a dollop of Greek yogurt for a creamy finish.
Smarts: Tamale pie was included in a meal plan in December 2015, but this version uses creamier topping that is naturally gluten-free and has cheddar cheese folded in.



Tamale Pie with Ground Turkey:
  • Zucchini - 8 oz, chopped
  • Bell peppers, any color - 1, chopped
  • Garlic - 2 cloves, chopped
  • Corn kernels, frozen - 1 cup
  • Eggs - 2, whisked
  • Oil, cooking - 1 Tbsp
  • Cumin, ground - 1 tsp
  • Chili powder - 1 tsp
  • Turkey Bolognese (leftover from Tuesday) - ~3 cups
  • Milk - 1 1/2 cups
  • Salt - 1 tsp
  • Butter - 2 Tbsp
  • Cornmeal, yellow - 1/2 cup
  • Cheese, shredded cheddar - 3 oz
  • Yogurt, plain or Greek - 1/2 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Zucchini / Bell peppers / Garlic - (If prepping right before cooking, get oven heating before continuing with prep.) Prep as directed. Store zucchini and bell peppers in one container. Store garlic in a separate container. (Can be done up to 4 days ahead)
  2. Corn - Defrost corn.
  3. Eggs - Whisk eggs.


  1. Heat oven to 375F / 191C degrees.
  2. Heat a large oven-safe skillet or Dutch oven over medium-high heat. Add oil and then zucchini and bell peppers to heated oil. Season with a pinch of salt and saute until tender, 3 to 4 minutes. Stir in garlic, corn, cumin and chili powder and saute until fragrant. Pour leftover turkey bolognese over top and cook until warmed through. Set aside.
  3. Heat a saucepan over medium heat. Add milk, salt and butter. When the butter is melted and the milk is warm to the touch (but not hot), stir in cornmeal. Cook, stirring constantly until thick, 5 to 7 minutes.
  4. Remove cornmeal mixture from heat and stir in eggs and cheese.
  5. Pour cornmeal topping over turkey and vegetables. Transfer to oven and bake until topping is golden brown, 20 to 25 minutes.
  6. Enjoy tamale pie with yogurt on top.

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This meal has 45 reviews

This is a really really easy veggie meal to throw together. The filling could probably use a little more seasoning, but the sauteed zucchini was delish.

By: Gloria
Posted: Mar 12, 2018
Diet: Vegetarian

I enjoyed this. Needed to cook a while longer so the cornmeal mixture would harden up a bit. Broiled for a few minutes at the end. This made way more than 4 servings for my just me and my husband.

By: Anna
Posted: Jan 08, 2018
Diet: Original

I really enjoyed it, and so did most of my kids. I gave it 3 stars instead of 4 because the recipe didn't adjust the cooking time for the larger portions. It took over an hour to bake for the 8 servings and my family was beyond hungry by the time it was finished.

By: Bryn
Posted: Jan 06, 2018
Diet: Gluten-free

I used almond milk and daiya cheddar instead of regular milk and cheese, and used regular butter, to help cut down on some dairy content. It was delicious! Will definitely make again!

By: Kate
Posted: Dec 19, 2017
Diet: Gluten-free

Very original - I liked this and so did the kiddo.

By: Margaret
Posted: Nov 28, 2017
Diet: Original

I love this way to re-purpose extra meat sauce!

By: Caroline
Posted: Nov 16, 2017
Diet: Original