Tamale Potpie

The family likes casseroles. Sure I can fix arugula pesto over salmon all I want but when it comes right down to it, they want hearty, meaty, cheesy, fattening meals from the oven.

Thank goodness for another Cooking Light concoction where a staple like the potpie is lightened and improved to save my family from themselves. Their arteries will thank me.

It calls for ground turkey and all the healthy fixings but I upped it a bit by substituting a half-cup of whole wheat flour in the cornbread topping. Also, I've always thought cornbread to be a bit dry so I also served it with a bit of enchilada sauce drizzled over the top, the whole effect reminding something of an open-faced sloppy joe on cornbread.

filling:
cooking spray
1 cup chopped onion
3/4 cup chopped green bell pepper
1 tablespoon minced garlic
1 1/2 pounds ground turkey breast
1 1/2 tablespoons chili powder
1 teaspoon dried oregano
1/2 teaspoon salt
1 14.5-ounce can diced tomatoes, undrained
1 15-ounce can kidney beans, drained

cornbread topping:
1/2 cup all-purpose flour
1/2 cup whole wheat flour
3/4 cup yellow cornmeal
1 teaspoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup low-fat buttermilk
1 large egg, beaten

1 14.5-0unce can enchilada sauce

Preheat the oven to 425 degrees, then prepare filling by sauteeing the onion, bell pepper, garlic and turkey for five minutes until it is lightly browned. Add chili powder, oregano, 1/2 teaspoon salt, tomatoes and beans. Cook three more minutes then spoon mixture into a lightly greased casserole dish.

Prepare topping by combining all the dry ingredients in a large mixing bowl. Combine the buttermilk and egg separately, then add to dry mixture. Stir until moist and combined then pour over the top of the meat filling. Bake at 425 degrees for 18 minutes or until topping is lightly browned. Serve with enchilada sauce drizzled over the top.

Technorati tags: cornbread, potpies, ground turkey, Mexican