The best delicious Turkey And Black Bean Tamale Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Turkey And Black Bean Tamale Pie recipe today!
Hello my friends, this Turkey And Black Bean Tamale Pie recipe will not disappoint, I promise! Made with simple ingredients, our Turkey And Black Bean Tamale Pie is amazingly delicious, and addictive, everyone will be asking for more Turkey And Black Bean Tamale Pie.
What Makes This Turkey And Black Bean Tamale Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Turkey And Black Bean Tamale Pie.
Ready to make this Turkey And Black Bean Tamale Pie Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
2 tb Olive Oil
1 Onion; chopped
1 Jalapeno; seeded and minced,
-(I used 2 cayennes instead)
2 Garlic cloves; minced, (I
-used more)
3 tb All-purpose flour
2 tb Chile powder; or more to
-taste, (I used a Rustic Rub
-spice mix I had from
-Lagasse’s book)
2 c Homemade Turkey broth;
-chicken stock or canned
-chicken broth
1 cn (8-oz) tomato sauce
Salt
3 c Bite-sized pieces cooked
-turkey; (about 12 oz.)
1 cn (15- to 19-oz.) black beans;
-drained and rinsed
1 c Thawed frozen corn kernels;
-(I used canned)
1 1/2 c Yellow cornmeal
1 c Shredded extra-sharp Cheddar
-cheese; (4 oz.) – optional
1) Preheat oven to 350F. Lightly oil a 9×13 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 1 1/2 cups water to a boil over
high heat. In a small bowl, whisk the cornmeal with 1 1/2 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 1/2 cup of
cornmeal – it barely covered the turkey mixture at only 1 1/2 cups.***
Sprinkle with the cheese, if using.
5) Bake until the turkey mixture is bubbling – ~30 minutes. Let stand for 5
minutes before serving.
Yields
1 servings
Leave a Reply