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TURKEY AND BLACK BEAN TAMALE PIE
  • 2 tbsp. Olive Oil
  • 1 onion, chopped
  • 1 jalapeno, seeded and minced (I used 2 cayennes instead)
  • 2 garlic cloves, minced (I used more)
  • 3 tbsp. all-purpose flour
  • 2 tbsp. chile powder, or more to taste
  • 2 cups homemade Turkey broth, chicken stock or canned chicken broth
  • 1 8-oz. can tomato sauce
  • Salt
  • 3 cups bite-sized pieces cooked turkey (about 12 oz.)
  • 1 15- to 19-oz. can black beans, drained and rinsed
  • 1 cup thawed frozen corn kernels (I used canned)
  • 1 1/2 cups yellow cornmeal
  • 1 cup shredded extra-sharp Cheddar cheese (4 oz.) - optional
    1. Preheat oven to 350F. Lightly oil a 9x13 baking dish.

    2. In a large saucepan, heat oil and add the onion and minced pepper and cook, stirring often, until the onion is golden - ~4 minutes. Add garlic and stir until fragrant - ~1 minute. Sprinkle with the flour and chile powder and stir until the vegetables are coated.

    3. Gradually stir in the stock, then the tomato sauce and dash of salt. Bring to a simmer then reduce heat to medium-low. Simmer, stirring often to avoid scorching, until sauce thickens - ~5 minutes. Stir in the turkey, black beans and corn and blend well. Pour into baking dish.

    4. In a separate medium saucepan, bring 1 1/2 cups water to a boil over high heat. In a small bowl, whisk the cornmeal with 1 1/2 cups cold water. Whisk into the boiling water and cook, whisking constantly, until the mixture is boiling and thick, about 1 minute. Spread over turkey mixture as smoothly as possible. ***NOTE: I would use at least another 1/2 cup of cornmeal - it barely covered the turkey mixture at only 1 1/2 cups.*** Sprinkle with the cheese, if using.

    5. Bake until the turkey mixture is bubbling - ~30 minutes. Let stand for 5 minutes before serving.

     
     

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