Turkey Tamale Potpie
2 teaspoons oil
1/2 cup diced onion
10 ounces ground turkey
1 tablespoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt, divided
1 cup diced zucchini
3/4 cup corn kernels, fresh or frozen
1 (10-ounce) can diced tomatoes and green chiles, undrained
1 (8-ounce) can unsalted tomato sauce
1/2 cup yellow cornmeal
1 1/2 cups chicken broth or water, divided
4 ounces Monterey Jack cheese, shredded and divided (about 1 cup)
2. Heat a large skillet over medium-high heat. Add oil to pan. Add onion; sauté 3 minutes. Add turkey; cook 3 minutes, stirring to crumble. Stir in cumin, chili powder, and 1/4 teaspoon salt; cook 1 minute. Add zucchini, corn, tomatoes, and tomato sauce; bring to a boil. Reduce heat; simmer 8 minutes, stirring occasionally. Pour turkey mixture into a large baking dish or ramekin coated with cooking spray.
3. Place remaining 1/4 teaspoon salt, cornmeal, and broth or water in a small saucepan, stirring to combine. Bring to a boil, stirring frequently. Reduce heat and cook 2-3 minutes until thickened. Stir in 2 ounces cheese. Spread cornmeal mixture evenly on top of turkey mixture. Sprinkle evenly with remaining 2s ounce cheese. Bake at 400° for 20 minutes or until light golden brown. Let cool before serving. Serve with something cold and fresh, like a salad or fruit. Enjoy!
Not the best pictures, but you get the idea!