Spicy Turkey Tamale Pie

A traditional comfort food made lean and tasty. Serve with a dollop of fat-free sour cream or plain nonfat yogurt and enjoy!

Diestel product:

Diestel or Heidi’s Hens® Ground Turkey


2 cups chopped onion
1/2 cup chopped bell pepper (red or green)
2 cloves garlic, minced
1 lb. Diestel or Heidi’s Hens® Ground Turkey
1 Tbsp. chili powder
1 tsp. ground cumin
1-14.5 oz. can diced tomatoes, undrained
1-15 oz. can black beans, drained and rinsed
1/2 cup tomato sauce, Mexican hot style (such as El Pato)
3/4 cup chopped fresh cilantro, divided
1 cup flour (1/2 cup whole wheat, 1/2 cup all purpose if you desire)
3/4 cup yellow corn meal
2 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
1 large egg, lightly beaten
2/3 cup nonfat milk
1 Tbsp. oil
1/2 cup frozen corn, thawed


Heat a large nonstick skillet over medium high heat. Add onion, bell pepper, garlic and ground turkey. Sauté 10 minutes, stirring to crumble meat and until mixture is browned and vegetables are soft. Add chili powder and cumin. Sauté one minute. Add tomatoes, beans, tomato sauce and 1/2 cup cilantro. Cook for 10 minutes. Transfer to a 2 1/2 – 3 quart casserole dish.

Combine flour, cornmeal, sugar, baking powder and salt in a small bowl. Set aside. In a medium bowl combine egg, milk, oil, corn and remaining 1/4 cup cilantro. Add flour mixture to egg mixture, stirring just until blended. Pour batter over turkey mixture, spreading evenly. Bake at 375º F for 30 minutes or until golden.

Serves 6.