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 can be baked in an eight-inch square baking dish or two nine-inch deep-dish pie pans; you will need to add about fifteen minutes to the baking time.

  • Prep:
  • Total Time:
  • Servings: 8
  • Yield:
Tamale Pies

Source: Everyday Food, September 2004

Ingredients

  • 3 tablespoons olive oil
  • 2 pounds ground dark-meat turkey
  • 1 large onion, finely chopped
  • 2 minced jalapeno chiles (seeds and ribs removed for less heat, if desired)
  • 1 tablespoon ground cumin
  • Coarse salt and ground pepper
  • 1 can (28 ounces) crushed tomatoes
  • 4 cups fresh (from 6 ears) or thawed frozen corn kernels
  • Cornmeal Crust
  • 1 cup shredded Monterey Jack cheese (4 ounces)

Directions

  1. 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.

  2. 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.

  3. 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.

  4. Bake on a rimmed baking sheet until filling is bubbling and cheese is melted, about 30 minutes.

Cook's Notes

To freeze this dish, do not add cheese in step 3. Let pies cool completely; do not bake. Cover tightly with plastic wrap; freeze up to 3 months. To cook small pies: Remove plastic wrap from frozen pies, and cover with foil; bake 45 minutes. Remove foil, top with cheese, and bake 30 minutes more. To cook large pies: Defrost overnight in refrigerator. Sprinkle with cheese; bake, uncovered, 45 to 60 minutes.

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