TAMALE PIES
It's back to school and back to work-all the more reason to have dinner ready in the freezer. This gluten-free recipe is made with ground dark-meat turkey, jalapeño chiles, crushed tomatoes, and shredded Monterey Jack cheese.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Make filling: Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. In two batches, brown turkey, stirring occasionally, about 10 minutes. Transfer to a bowl.
- Reduce heat to medium. Add remaining tablespoon oil to skillet. Cook onion, jalapeno, and cumin, stirring occasionally, until soft, about 5 minutes; season with 2 teaspoons salt and 1/4 teaspoon pepper. Return turkey to pan; stir in tomatoes and corn until combined.
- Make Crust. Pour 1/8 of the crust (1/4 cup) into the bottom of each of eight 10- to 12-ounce ramekins. Smooth tops with a spoon; cool 5 minutes. Top each with turkey filling, dividing evenly; sprinkle with cheese.
- Bake on a rimmed baking sheet until filling is bubbling and cheese is melted, about 30 minutes.
Nutrition Facts : Calories 502 g, Fat 23 g, Protein 32 g
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Gael Lino
[email protected]I made these for a potluck and they were gone in minutes. Everyone loved them!
Tatyana Clopton
[email protected]I've been looking for a good tamale pie recipe and this one is perfect! It's easy to follow and the results are delicious.
Brooklyn Browneagle
[email protected]The crust was too dry and the filling was too wet. I think I must have done something wrong.
Bhawana chaudhary
[email protected]These tamale pies were a little bland for my taste. I would have liked more seasoning in the filling.
Kaylee Jade
[email protected]These were easy to make and turned out great. I used a store-bought enchilada sauce and it worked perfectly.
susie cole
[email protected]I'm not a fan of cornbread, but I loved these tamale pies. The filling was so flavorful and the crust was crispy and flaky.
Mamun Shishir
[email protected]I followed the recipe exactly and the tamale pies came out perfect. The only thing I would change next time is to add a little more cheese to the filling.
Atta Rajpoot
[email protected]Yum!
Heer Fatima
[email protected]I've made these tamale pies several times now, and they always turn out great. They're easy to make and always a crowd-pleaser.
Mustifa Mustifa
[email protected]These tamale pies were a hit with my family! The filling was flavorful and moist, and the cornbread crust was crispy and golden brown. I especially loved the addition of the green chilies, which gave the dish a nice kick.