Turkey and black bean tamale pie

1 servings

Ingredients

Quantity Ingredient
2 tablespoons Olive Oil
1 Onion; chopped
1 Jalapeno; seeded and minced, (I used 2 cayennes instead)
2 Garlic cloves; minced, (I used more)
3 tablespoons All-purpose flour
2 tablespoons Chile powder; or more to taste, (I used a Rustic Rub spice mix I had from Lagasse's book)
2 cups Homemade Turkey broth; chicken stock or canned chicken broth
1 can (8-oz) tomato sauce
Salt
3 cups Bite-sized pieces cooked turkey; (about 12 oz.)
1 can (15- to 19-oz.) black beans; drained and rinsed
1 cup Thawed frozen corn kernels; (I used canned)
1½ cup Yellow cornmeal
1 cup Shredded extra-sharp Cheddar cheese; (4 oz.) - optional

Directions

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 1½ cups water to a boil over high heat. In a small bowl, whisk the cornmeal with 1 ½ 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 ½ cup of cornmeal - it barely covered the turkey mixture at only 1 ½ cups.*** Sprinkle with the cheese, if using.

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

Posted to CHILE-HEADS DIGEST by Imildur@... on Nov 25, 1998, converted by MM_Buster v2.0l.

Related recipes