Recipe Database
Turkey Tamale Pie
Turkey Tamale Pie
Serves: 10

2 lb Ground turkey
1/4 c Chile powder divided
3 c Salsa
2 ea 4oz. cans diced green chilies
2 ea 16oz. can pinto bean seenote
2 ea 2.25oz can black olive slice
1 c Fresh Cilantro chop seenote
2 c Yellow cornmeal
2 tsp Salt
2 c 8oz. sharp Cheddar grated

--SeeNote-- Olives should be sliced. Mash only one can of the beans to give the dish a good consistency. Cheddar should be sharp or your favorite melting cheese. +++++++++++++++++++++++++++++==++++++++++++++++ Heat two 12 inch ovenproof skillets or a large heavy roasting pan (at least 14"X10") over two burners set at medium-high heat. Add turkey, lightly season with Salt and cook, stirring, until it looses it's raw color. Stir in 3 Tb chile powder, then the salsa, green chilies, beans, olives and 1/2 cup cilantro; simmer for about 5 minutes. (Meat can be made two days ahead; reheat before proceeding.) Bring 6 cups of water, cornmeal, remaining 1 Tb. chile powder and 2 tsp. of salt to a boil in a large pot, whisking frequently, until mixture thickens to a mush consistency (like grits) Pour mush over meat mixture, spreading with spatula to completely cover. Sprinkle with cheese and remaining cilantro. Adjust oven rack to middle position and turn on broiler. Broil tamale pie (s) until cheese melts and mush gets crusty. About 5 minutes. Let rest about 5 minutes and serve.