Sunday, April 29, 2007

Tamale Potpie

Mexican Pot Pie with Cornbread ToppingThe 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.

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21 comments:

my4kids said...

My mom used to make a tamale potpie to die for when I was younger. I am not much of a cook though. I should start collecting your recipe's. Can you make me a cookbook????

vanishingword said...

That actually really looks good.

Daisy said...

This looks delicious! My family likes cornbread -- when it's fresh. This casserole would fit their tastes perfectly. Thanks for sharing!

Pieces of Me said...

mmm, yum-yum. Now I know where to come to when I'm hungry. Especially when the hubby is away and gobble up these casseroles for baby and me. Just kidding.

Susan said...

Having lived in North Carolina for a few years, I have learned that pretty much everything tastes better with a cornbread topping.

sara - The Estrogen Files said...

Looks good. The kids will like it, so I'm going to try it this week. Thanks for the menu addition!

mcewen said...

I've never quite got to grips with cornbread. Maybe if I just renamed it 'corncake'and refiled it in my brain somewhere it would work better? I think it's the sweet / cakey / flavour / texture that just confuses my taste buds.
Cheers

luckyzmom said...

Yum!

maggie said...

YUMMY, I posted my favorite cornbread casserole a couple days back but you out did me with the homemade cornbread. Will have to try.

An Ordinary Mom said...

I will be bookmarking this page. I am always on the lookout for easy and fast recipes to try out and this looks fabulous!

Babystepper said...

Sounds and looks delicious. Every Monday morning I have grand plans for weekly menus and special meals. We'll see what happens this week. =)

Amy W said...

Totally stealing this to make Wednesday night for a meeting I have to go to and bring a mexican dish...thanks!!!

Megan said...

Oh wow! Does that ever look good! I am totally stashing this one away in the files because I am also a HUGE casserole fan. Yum!

Kate said...

This looks delicious - really good comfort food!

little Giraffe said...

great recipe! my family is always calling for exactly those dishes that expand my own waistband. it's not fair. I'll try it out and let you know if it passes the mustard! (aka if I can trick their cheesy fatty oily meter).

Anonymous said...

Hi! I've been a lurker off and on for about a month, and I just wanted to let you know that your tortellini and meatball soup is fabulous. We're a big soup-loving family, so I spent all winter perfecting my veggie beef soup, and I love trying new recipes. The first time I made your soup, I followed your instructions, but the second time (tonight), I used a beef broth base, rather than the tomato juice, and omitted the spinach (hubby had bad childhood spinach flashbacks over that one). Anyhow, I just wanted to let you know that it turned out great, just in case you were interested in brothing it sometime. Thanks for the great recipes, and I'll have to give your casserole a try.

Honor
http://sothbaseball.spaces.live.com

Stephanie said...

That looks like a keeper to me! YUM!

Mercy's Maid said...

Excuse me as I derail the "tamale train" for a second, but wasn't it you who posted the recipe for buffalo chicken pizza? I can't find it.

sara - The Estrogen Files said...

I have to tell you how very very good this was! My whole family devoured it and asked for more. I used all whole wheat flour and it was great.

THANK YOU! It's a keeper.

Beck said...

Here from Veronica's, and this looks so very good!

Janelle said...

I agree with you on the dry cornbread thing. Super easy recipe that's moist and yummy: one box yellow cake mix, two boxes corn muffin mix, prepare each according to package directions, mix together, bake at 350 for 20ish minutes. If you've ever been to Marie Callendar's, this is a copycat recipe of their cornbread.