I got a new cookbook.  It’s called Perfect One Dish Dinners by Pam Anderson.  I tried the Tamale Pie recipe.  I was a little disappointed.  It tasted awesome, but it did not look like the picture in the cookbook.  It was not as dry as I think it was supposed to be.  Oh well.  I really didn’t want to put this pic up.  But I’m gonna do it.  I saw that someone else out in the blogosphere made this recipe and they had similar issues as well.  I didn’t feel so bad

So here we go!

Tamale Pie

Ingredients

1 1/2 lbs ground turkey (94% lean)
Salt
2 tablespoons plus 2 teaspoons chili powder, divided
1 1/2 cans (about 16 ounces) pinto beans, undrained, 1/2 can mashed
1 can (4.5 ounces) chopped green chiles, undrained
2 cans (2.25 ounces each) sliced black olives, drained (I don’t like olives so I didn’t use them)
1 jar (16 ounces) salsa
1/2 cup fresh chopped cilantro, divided
1 cup cornmeal
1 cup (8 ounces) grated sharp cheddar cheese

Method

Adjust oven rack to middle position and turn on broiler. Heat a large (11- to 12- inch) iron skillet with an ovenproof handle over medium-high heat. Add ground turkey and cook stirring frequently and seasoning lightly with salt, until it loses its raw color, a couple of minutes. Stir in 2 tablespoons chili powder, then beans, chiles, salsa and 1/4 cup cilantro and simmer to blend flavors, about 5 minutes.

Meanwhile, bring 3 cups water, cornmeal, remaining 2 teaspoons chili powder, and 1 teaspoon salt to boil in a medium saucepan, whisking frequently, until mixture thickens to mush. Pour cornmeal mush over hot meat mixture, spreading with a spatula to completely cover. Sprinkle with cheese and remaining 1/4 cup cilantro. Broil until cheese melts and mush gets a little crusty, about 5 minutes. Let rest for 5 minutes before serving.

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