The Jewtalian

Erica Kane, Founder of CheekyChicago.com, is a Jewtalian who loves to cook. View all recipes here.
  • Welcome
  • About
  • Recipes
  • Musings
  • Abridged Recipes
  • Welcome
  • About
  • Recipes
  • Musings
  • Abridged Recipes

Recipes

Erica Kane posts an ongoing and ever-growing collection of her favorite home cooked recipes.

  • All
  • American
  • Appetizer
  • Asian
  • Bacon
  • Beef
  • Bison
  • Bread
  • Breakfast
  • Brisket
  • Burger
  • Chicken
  • Chocolate
  • Comfort Food
  • Crab
  • Dessert
  • Dips
  • Eggs
  • Fish
  • Fruit
  • Gluten-Free
  • Greek
  • Healthy
  • Holiday
  • Indian
  • Irish
  • Italian
  • Jewish
  • Kosher
  • Mexican
  • Noodles
  • One Pot
  • Pasta
  • Pescetarian
  • Pizza
  • Pork
  • Salad
  • Salad Dressing
  • Salmon
  • Sandwich
  • Sauce
  • Sausage
  • Seafood
  • Seasonal
  • Shrimp
  • Sides
  • Slow Cooker
  • Soup
  • Spanish
  • Special Occasion
  • Stew
  • Summer
  • Sushi
  • Sweets
  • Thai
  • Turkey
  • Vegan
  • Vegetables
  • Vegetarian
  • Weeknight Recipes
Tamale Pie

Tamale Pie

Erica Bethe Levin August 10, 2016

Ingredients

2 lbs. lean ground turkey

1 onion, chopped

5 garlic cloves, chopped

1 jalapeño, chopped

2 tsp. chili powder

2 tsp. chipotle chili powder

2 tsp. cumin

2 tsp. cinnamon 

2 15-oz. cans diced tomatoes

1 15-oz. can black beans

2 cups shredded Cheddar cheese

1 1/4 cups cornmeal

1/8 cup sugar

3/4 cup flour

3/4 tsp. baking soda

1 1/2 tsp. baking powder

1 cup buttermilk

6 Tbsp. butter, melted

1 egg

Pinch of salt

Chopped cilantro, for garnish

Sliced avocado, for garnish

Lime slices, for garnish

Directions

Preheat oven to 375 degrees.

Over medium heat, sauté the onions and jalapeño until soft. Make sure to add a bit of salt and pepper to the mixture. Add garlic and continue cooking. Add turkey, chili powder, chipotle chile powder, cinnamon and cumin (I specified 2 tsp. of each seasoning, but really this is for you to determine based on your taste and spice tolerance). Sauté until cooked through. Add the cans of diced tomatoes (it should begin to smell really good at this point). Bring to a boil for 2-3 minutes. Lower heat and simmer uncovered for 15 minutes (or until most of the liquid has evaporated). At this point, I recommend tasting the turkey mixture to make sure it's seasoned as you like. Feel free to add more of your favorite spices.

While the tomatoes are boiling, begin making the cornbread. With a large spoon or whisk, mix the cornmeal, sugar, baking soda, baking powder, flour and a pinch of salt in a bowl. In a separate bowl, mix together the butter, buttermilk and eggs. Pour the dry ingredients into the wet bowl and mix until well combined. Stir in 1 1/2 cups of the cheese.

Begin building "the pie." In a square baking dish, spread the turkey mixture at the bottom. Top with an even layer of the black beans (rinsed and drained). Sprinkle 1/2 cup shredded Cheddar on top of the beans. With a spoon or spatula, spread the cornmeal mixture evenly across the top.

Bake for approximately 30 minutes or until the edges of the cornbread are brown. Let cool for 10 minutes before cutting. Serve with your own smorgasbord of toppings, but I love avocado, chopped cilantro and lime.

InComfort Food, Healthy, Turkey, Mexican Tagsturkey, mexican, mexican food
  • Recipes
  • Older
  • Newer

As you shlep all over this site, please feel free to use the “search” bar below (look for fish, lasagna, appetizers, matzoh balls or sweets, for example) to make your perusing easier and more enjoyable.

“The only time to eat diet food is while you’re waiting for the steak to cook.”
— Julia Child
“Only the unimaginative can fail to find a reason for drinking Champagne.”
— Oscar Wilde
“Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good.”
— Alice May Brock
“Souffle for dessert - that always means a party!”
— Julia Child
“Tell me what you eat, and I will tell you what you are.”
— Anthelme Brillat-Savarin
“There comes a time in every woman’s life when the only thing that helps is a glass of Champagne.”
— Old Acquaintance
“Food is our common ground, a universal experience.”
— James Beard
“He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise.”
— Henry David Thoreau
“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.”
— J.R.R. Tolkien
“Just think of all those women on the Titanic who said, ‘No, thank you,’ to dessert that night. And for what! ”
— Erma Bombeck
“Three be the things I shall never attain; envy, content and sufficient Champagne.”
— Dorothy Parker
“I do wish we could chat longer, but I’m having an old friend for dinner.”
— Silence of the Lambs
“One cannot think well, love well, sleep well, if one has not dined well.”
— Virginia Woolf
“The problem with the world is everyone is a few drinks behind.”
— Humphrey Bogart
“There is no love sincerer than the love of food. ”
— George Bernard Shaw
“Let’s get out of these wet clothes and into a dry martini.”
— Mae West
“You know that cellulite is the main ingredient in corn chowder?”
— The Devil Wears Prada
“Everything you see, I owe to pasta.”
— Sophia Loren
twitter instagram pinterest
  • Contact

Subscribe

Oy vey, we have something to say! Sign up with your email address to receive news and updates.

Grazie!

The Jewtalian

Erica Kane, Founder of CheekyChicago.com, is a Jewtalian who loves to cook. View all recipes here.

The Jewtalian is your go-to spot for recipes for the home chef, cooked up by Erica Bethe LEvin, founder of CheekyChicago. The website features Italian, Jewish, gluten-free, Mexican, Asian and Southern recipes, along with local restaurant reviews and recommendations and a blog. Consider the Jewtalian your newest lifestyle destination.

twitter instagram pinterest