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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.

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Ingredients

Servings:
4
Metric
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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Prep

  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.

Make

  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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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

Original (95)
Gluten-free (8)
Paleo (9)
Vegetarian (8)

45 reviews

Absolutely loved this! With bigger portions I did have to cook this longer!

By: Rebekah
Posted: Nov 13, 2017
Diet: Original
0 Helpful

I used vegetarian crumbles instead of turkey in the Bolognese and it probably needs hot sauce but easy and delicious!

By: Delaney
Posted: Nov 12, 2017
Diet: Original
0 Helpful

Good but the potatoes didn't cook well in the microwave! Not sure why

By: Samantha
Posted: Nov 09, 2017
Diet: Original
0 Helpful

Tasted fine but making the quesadillas was complicated with the flipping and them not sticking together. probably didn't use enough cheese. I liked the crispy from the skillet but it would probably be easier to microwave next time.

By: Lauren
Posted: Nov 08, 2017
Diet: Vegetarian
0 Helpful

Excellent! Made this in a Dutch oven so the topping needed extra time since it was ticket than if in a skillet. I'd use a large skillet next time.

By: Elissa
Posted: Nov 07, 2017
Diet: Original
0 Helpful

My sweet potatoes took forever to cook. I followed the microwave instructions and then put them in the oven for a long time. Flavors were good.

By: Jennifer
Posted: Nov 07, 2017
Diet: Paleo
0 Helpful