Tamale pie with cornmeal cheese crust
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Yellow cornmeal |
| 1 | teaspoon | Sugar |
| 1 | cup | FF Cheddar Cheese, HC -- |
| Shredded | ||
| ⅓ | cup | Skim milk |
| ¼ | cup | Egg Product -- HC |
| 2 | teaspoons | Vegetable oil |
| ½ | pounds | Ground turkey breast |
| ½ | cup | Green pepper -- chopped |
| ½ | cup | Onion -- chopped |
| 1 | teaspoon | Garlic -- minced |
| 1 | teaspoon | Jalapeno pepper -- finely |
Directions
8 ounces Can tomato sauce 1 cup Whole kernel corn -- drained 2 teaspoons Chili powder 1½ teaspoons Ground cumin ⅓ teaspoon Cayenne pepper 4 ounces FF Cheddar Cheese, HC -- shredded Light or FF Sour Cream Salsa
Heat oven to 350 F. Combine cornmeal and sugar; stir in 1 c. cheese, milk, egg product and vegetable oil. Stir just until moistened. Press mixture on bottom and up sides of a 9" pie plate sprayed with non- stick cooking spray. In 10" skillet, cook ground turkey, green pepper, onion, garlic and jalapeno pepper over medium heat until turkey is no longer pink. Drain.
Stir in tomato sauce, corn, chili powder, cumin and cayenne pepper. Spoon turkey mixture into cornmeal crust. Bake at 350 F. for 30 to 35 minutes.
Remove from oven; sprinkle with 1 cup cheese. Return to oven and bake until cheese melts. Let stand 5 minutes before serving. Serve with fat-free sour cream and salsa to add at the table if desired. 8 servings, each 202 calories, 21 g protein, 23 g carbo., 3 g fat, 25 mg cholesterol, 469 mg sodium.
Recipe By :
From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File