First of Two Similar
Mar. 12th, 2025 08:55 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Turkey and Bean Tamale Pie.
"A tamale pie has little to do with an actual Latin American tamale. But the dish is retro comfort food you wax nostalgic for whether it was part of your childhood or not."
Chili:
3 Tbsp olive oil
1 lb ground turkey
1 onion, chopped
salt and pepper
2 cloves garlic (Ha! I used... more.)
1 jalapeno, chopped
2 Tbsp chili powder
1 1/4 tsp cumin
1 15-oz can pinto beans
1 15-oz can tomatoes
1 cup cilantro, chopped
1 cup corn kernels
4-5 oz baby spinach
Corn bread:
3/4 cup cornmeal
2 Tsp flour
1 1/2 tsp baking powder
pinch salt
1 egg
1/3 cup milk
4 Tbsp veg oil
2 tsp honey
2 green onions, sliced
1 cup cheddar cheese, grated
yogurt, for serving
Heat the oven to 425°. In a large Dutch oven, heat the oil over medium-high heat. Add the turkey, onion, and salt and pepper. Sauté about 10 minutes until the meat is browned and the onion is translucent. Add the garlic and jalapeno to the pot and cook 2-3 minutes until fragrant. Stir in the chili powder and cumin and cook for 30 seconds. Add the beans, corn, and tomatoes. Simmer for 8-12 minutes, until thickened. Stir in the cilantro and spinach.
Prepare the corn bread: in a medium bowl, whisk together the dry ingredients. In a small bowl, whisk together the egg, milk, oil, and honey. Whisk into the cornmeal mixture, then whisk in the scallions.
Spread the corn bread mixture over the chili, then top with the cheese. Bake uncovered for 20-25 minutes. Serve warm, topped with yogurt.
What worked: This reads like much more work than it was. It was tasty enough, exactly what I expected. It's white trash cooking, and that's okay. I never had it as a kid except possibly the year I had school lunches. Adding in the spinach did not detract. The corn bread cooked very well.
What didn't: There wasn't enough liquid in the chili for my taste - it all simmered off during the chili process. I'd add another can of diced tomatoes. Maybe a bit more cheese and green onion on top.
Will I make it again? Not often, but sure.
"A tamale pie has little to do with an actual Latin American tamale. But the dish is retro comfort food you wax nostalgic for whether it was part of your childhood or not."
Chili:
3 Tbsp olive oil
1 lb ground turkey
1 onion, chopped
salt and pepper
2 cloves garlic (Ha! I used... more.)
1 jalapeno, chopped
2 Tbsp chili powder
1 1/4 tsp cumin
1 15-oz can pinto beans
1 15-oz can tomatoes
1 cup cilantro, chopped
1 cup corn kernels
4-5 oz baby spinach
Corn bread:
3/4 cup cornmeal
2 Tsp flour
1 1/2 tsp baking powder
pinch salt
1 egg
1/3 cup milk
4 Tbsp veg oil
2 tsp honey
2 green onions, sliced
1 cup cheddar cheese, grated
yogurt, for serving
Heat the oven to 425°. In a large Dutch oven, heat the oil over medium-high heat. Add the turkey, onion, and salt and pepper. Sauté about 10 minutes until the meat is browned and the onion is translucent. Add the garlic and jalapeno to the pot and cook 2-3 minutes until fragrant. Stir in the chili powder and cumin and cook for 30 seconds. Add the beans, corn, and tomatoes. Simmer for 8-12 minutes, until thickened. Stir in the cilantro and spinach.
Prepare the corn bread: in a medium bowl, whisk together the dry ingredients. In a small bowl, whisk together the egg, milk, oil, and honey. Whisk into the cornmeal mixture, then whisk in the scallions.
Spread the corn bread mixture over the chili, then top with the cheese. Bake uncovered for 20-25 minutes. Serve warm, topped with yogurt.
What worked: This reads like much more work than it was. It was tasty enough, exactly what I expected. It's white trash cooking, and that's okay. I never had it as a kid except possibly the year I had school lunches. Adding in the spinach did not detract. The corn bread cooked very well.
What didn't: There wasn't enough liquid in the chili for my taste - it all simmered off during the chili process. I'd add another can of diced tomatoes. Maybe a bit more cheese and green onion on top.
Will I make it again? Not often, but sure.
