I love a good tamale pie but then I like tamales. This is a really good dish for a cold January evening.
Brown 2 pounds of ground turkey in a large saucepan. (I used a Dutch oven.)
While the ground turkey is browning, add 2 tablespoons of vegetable oil to a skillet.
Add one chopped onion. two chopped jalapenos and 1 tablespoon of ground cumin to the skillet.
Cook until the onions and jalapenos are soft.
Add 2 teaspoons of salt to the onion/jalapeno mixture.
Add 1/4 teaspoon of pepper to the onion/jalapeno mixture.
Add the onion/jalapeno mixture to the browned ground turkey.
Stir in 28 ounces of crushed tomatoes.
Add 4 cups of frozen corn. If you aren’t making this in the middle of January, you can add fresh corn. Cook the mixture on low while you put together the cornmeal crust.
For the cornmeal crust, measure 1 1/2 cups of cornmeal into a bowl.
Stir in 1 1/2 cups of cold water.
Pour 2 1/2 cups of water into a saucepan. Add 2 teaspoons of salt to the water.
Add 1/4 teaspoon of pepper to the water and bring it to a boil.
Reduce the temperature and stir in the cornmeal/water mixture. Cook on low 4 to 5 minutes until the mixture gets thick. Stir frequently so it doesn’t burn on the bottom.
Remove from heat and stir in 4 tablespoons of butter.
Spread the cornmeal mixture evenly in the bottom of two 8×8 square dishes.
Spread the turkey mixture evenly on top of the cornmeal mixture.
Spread 1 cup of shredded Monterey Jack cheese on top of each dish. Cook one for 30 minutes and freeze the other dish.
Mmmm…..and here is the finished product. It is so good and what makes this recipe even better is the extra tamale pie that is in the freezer!!
Linked to Full Plate Thursday