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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
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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

This meal has 45 reviews

Our cornbread topping was more polenta like. Maybe 20 minutes wasn't long enough. No worries, we loved it!

By: Nancy
Posted: Nov 03, 2017
Diet: Original

We loved this! My husband repeatedly remarked on how much he liked it.

By: Ambrelle
Posted: Nov 02, 2017
Diet: Paleo

So good! Favorited along with Bolognese.

By: Lisa
Posted: Oct 30, 2017
Diet: Original

So good and really easy with the bolognese already made!!! I added a diced jalapeño with the other veggies and doubled the cumin and chilli powder. I also broiled for a couple of minutes to get the cornbread a little browned. I’ll definitely be making this again.

By: Carli
Posted: Oct 30, 2017
Diet: Original

This is delicious! I’m bringing it to a fall potluck. Thank you for a delicious recipe I can share!

By: Rachel
Posted: Oct 29, 2017
Diet: Gluten-free

Definitely one of my favorite dishes! This week has been one of the best weeks. Delicious and easy! Yum!!!

By: Angela
Posted: Oct 29, 2017
Diet: Original