Tamale Pie Recipe - Cooking Index
Tamale Pie Recipe - Cooking Index
| Biscuit Topping | ||
| 1/2 cup | 31g / 1.1oz | White or yellow cornmeal |
| 1/2 cup | 118ml | Buttermilk |
| 1/3 cup | 20g / 0.7oz | All-purpose flour |
| 1 | Egg white - slightly beaten | |
| 1 tablespoon | 15ml | Sugar |
| 1/2 | Jalapeño pepper - seeded, chopped | |
| 1 teaspoon | 5ml | Baking powder |
| Filling | ||
| Nonstick cooking spray - as needed | ||
| 1 | Green bell pepper - chopped | |
| 3/4 cup | 46g / 1.6oz | Chopped green onions |
| 2 | Garlic cloves - finely chopped | |
| 1 1/2 cups | 93g / 3.3oz | Canned crushed tomatoes |
| 1 | Pinto beans - (15 oz) - rinsed, drained | |
| 1/4 lb | 113g / 4oz | Cooked ground turkey breast |
| 2 teaspoons | 10ml | Chili powder |
| 1 teaspoon | 5ml | Ground cumin |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
Preheat oven to 425 degrees. Spray 9-inch pie plate with nonstick cooking spray; set aside.
For topping, combine all topping ingredients in large bowl until well blended; set aside.
For filling, spray large nonstick skillet with cooking spray. Heat over medium heat until hot. Add bell pepper, onions and garlic. Cook and stir 5 minutes or until vegetables are tender. Add tomatoes, beans, turkey, chili powder, cumin and black pepper. Cook and stir 5 minutes or until heated through.
Spoon vegetable mixture into prepared pie plate. Drop heaping tablespoonfuls topping around outer edge of filling; flatten with back of spoon to form biscuits.
Bake 25 minutes or until biscuits are golden brown. Let stand 5 minutes before serving.
This recipe yields 4 servings.
Exchanges Per Serving: 2 1/2 Starch, 1 Meat, 1 Vegetable.
Nutrition Facts: Calories 274; Calories from Fat 13%; Total Fat 4g; Saturated Fat 1g; Protein 14g; Carbohydrates 47g; Cholesterol 12mg; Sodium 750mg; Dietary Fiber 4g.
Caution: Jalapeño peppers can sting and irritate the skin. Wear rubber gloves when handling peppers and do not touch eyes. Wash hands after handling.
Source:
Diabetic Cooking at http://www.diabeticcooking.com
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