Turkey Tamale Pie
This tamale pie has a cornbread topping. For those of us who don't know much about chiles, I recommend the nuanced flavor of Grandma's Zesty Chili Powder which has added spices and garlic but no salt.
Ingredients
- 1 large onion, chopped
- A little oil or butter
- 1 (8 ounce) can tomato sauce
- 1/2 to 1 can (about 8 ounces drained weight) pitted black olives, drained
- 1 (12 ounce) can vacuum-packed corn, drained
- 1 tablespoon chili powder (more or less, depends on hotness of chili)
- 1 (16 ounce) can kidney beans, mostly drained
- Leftover cooked turkey, diced or shredded
- Salt and pepper
- 1 (8 1/2 ounce) package cornbread mix (Jiffy brand)*
Instructions
- Sauté onion in large frying pan.
- Add tomato sauce, olives, corn, chili powder, kidney beans, turkey, salt and pepper.
- Turn into an 8 x 12 inch baking pan.
- Top with cornbread batter; it will only partially cover the filling.
- Bake at 400 degrees F for 20 to 30 minutes.
Notes
* Mix according to directions with milk and egg but not baked, or 1/2 recipe made-from-scratch cornbread batter
Attribution
Shared with recipegoldmine.com from the kitchen of Marianna vE.