Tamale Piewith ground turkey / zucchini / yogurt
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.
- 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
- Heat oven to 375F / 191C degrees.
- 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.
- 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.
- Remove cornmeal mixture from heat and stir in eggs and cheese.
- Pour cornmeal topping over turkey and vegetables. Transfer to oven and bake until topping is golden brown, 20 to 25 minutes.
- Enjoy tamale pie with yogurt on top.
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.
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.
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.
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!
Very original - I liked this and so did the kiddo.
I love this way to re-purpose extra meat sauce!