Turkey Tamale Pie

Turkey-Tamale-Pie_dig8v8

Tamale pie was one of my grandmother’s specialties. Think of it as the shepherd’s pie of the Southwest. Grandma was not a fabulous cook (I think the recipe she used was found on the back of the box of corn meal), but her tamale pie was, for me, a special occasion any time she made it. Savory meat in a richly spiced sauce, colorful veggies, melted cheddar cheese, and my favorite part, a corn meal crust. And when she cooked it, the whole house smelled amazing.

Feeling a bit nostalgic, I wanted to make a tamale pie that would fit nicely into my healthy diet. I asked the Beachbody culinary geniuses to create a lean version using turkey instead of ground beef and to reduce the sodium and cheese. The result tastes as comforting as the one I grew up eating, and in some ways it tastes even better. This new recipe upgrades the basic corn meal crust with the addition of cheese, corn kernels and spicy jalapeños. I hope you’ll like it as much as I do.

Tip: You can make this recipe using chopped up roast turkey. Follow steps #1-3 as directed, omitting ground turkey. Wait to add cooked turkey until step #4, after the sauce has thickened. 

 

Turkey Tamale Pie:

Total Time: 1 hr. 31 min.
Prep Time: 20 min.
Cooking Time: 1 hr. 11 min.
Yield: 8 servings

Ingredients:
1 tsp. olive oil
1 medium onion, chopped
1 medium red bell pepper, chopped
1 lb. raw 93% lean ground turkey
1 (15½-oz.) can diced tomatoes, no salt added
2 Tbsp. tomato paste, no sugar added
1 Tbsp. ground chili powder
½ tsp. ground cumin
¾ tsp. sea salt (or Himalayan salt), divided use
Nonstick cooking spray
2½ cups water, hot
1 cup fine cornmeal
½ cup shredded cheddar cheese (2 oz.)
2 medium jalapenos, seeds and veins removed, finely chopped (optional)
1 cup frozen corn kernels

Preparation:
1. Preheat oven to 375° F.
2. Heat oil in a 10-inch cast iron (or ovenproof) skillet over medium-high heat.
3. Add onion, bell pepper, and turkey; cook, stirring frequently, for 6 to 8 minutes, or until turkey is cooked through.
4. Add tomatoes, tomato paste, chili powder, cumin, and ¼ tsp. salt. Bring to a boil, stirring frequently. Reduce heat to medium; cook, stirring frequently, for 10 to 15 minutes, or until sauce has thickened. Remove from heat. Coat sides of pan with spray.
5. While turkey mixture is cooking, boil water in medium saucepan over high heat.
6. Add cornmeal; cook, stirring constantly, for 2 to 3 minutes, or until cornmeal has thickened. Remove from heat.
7. Add remaining ½ tsp. salt, cheese, jalapenos (if desired), and corn; mix well. Spread evenly over turkey mixture.
8. Bake for 40 to 45 minutes, or until top is golden brown and turkey mixture is bubbling. Let sit for 10 minutes before serving.

 

 

 

Nutritional Information (per serving):
Calories: 290
Total Fat: 9 g
Saturated Fat: 3 g
Cholesterol: 49 mg
Sodium: 334 mg
Carbohydrates: 36 g
Fiber: 4 g
Sugar: 4 g
Protein: 17 g

P90X/P90X2 Portions
1 Vegetable
1 Protein
½ Grain Carb
½ Fat

P90X3 Portions
1 Protein
1½ Carb
1½ Fat

Body Beast Portions
2 Vegetables
2 Proteins
1 Starch
1½ Fat

Containers
1 Green
½ Red
1 Yellow
½ Blue

If you have questions about the portions, please click here to post a question in our forums so our experts can help. Please include a link to the recipe you’re asking about.

Photos by Rebecca Swanner

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