Turkey Tamale Pie
The recipe for this easy dinner calls for ground turkey; I substituted leftover roast turkey. I also sprinkled half a thinly sliced red onion on the corn mush just before broiling.
To finish the Mexican theme, serve with a crunchy slaw flavored with chopped cilantro and small strips of jicama.
- 1-1/2 pounds ground turkey
- 2 teaspoons salt, divided
- 2 tablespoons plus 2 teaspoons chili powder, divided
- 1-1/2 cans (about 16 ounces) pinto beans, undrained, 1/2 can mashed
- 4-1/2-ounce can chopped green chiles, undrained
- 2 (2-1/4-ounce) cans sliced black olives, drained
- 16-ounce jar salsa
- 1/2 cup chopped fresh cilantro, divided
- 1 cup cornmeal
- 1 cup (8 ounces) grated sharp cheddar
Adjust oven rack to middle position and turn on broiler. Heat a large deep skillet with an ovenproof handle over medium-high heat. Cook turkey, stirring frequently and seasoning lightly with 1 teaspoon salt, until it loses its raw color, a couple of minutes. Stir in 2 tablespoons chili powder, then beans, chiles, olives, salsa and 1/4 cup cilantro, and simmer about 5 minutes.
Meanwhile, bring 3 cups water, cornmeal, remaining 2 teaspoons chili powder, and 1 teaspoon salt to a boil in a medium saucepan, whisking frequently, until mixture thickens to mush. Pour mush over meat, spreading to cover. Sprinkle with cheese and remaining 1/4 cup cilantro. Broil until cheese melts and mush gets a little crusty, about 5 minutes. Let rest for 5 minutes before serving.
Serves 6 to 8.
— “Perfect One-Dish Dinners” by Pam Anderson (Houghton Mifflin Harcourt, 2010, $32)