New This Month

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 8-inch square baking dish or two 9-inch deep-dish pie pans; you will need to add about 15 minutes to the baking time.

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

Source: Everyday Food, September 2004


  • 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)


  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

Note: 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.

Reviews Add a comment

  • Paige Hyder
    17 FEB, 2014
    This was horrible. Absolutely no flavor at all. Ended up throwing the whole thing away.
  • Bev S
    28 MAR, 2013
    Excellent dish but it takes a large rectangular casserole pan for this quantity of ingredients and serves 12-16
  • JennVincent
    29 NOV, 2011
    Does anyone know what grind of cornmeal should be used? It's not specified in the linked recipe for cornmeal crust, and I have found in the past that medium grind cornmeal takes a very long time to cook, and is therefore very high-maintenance. Any suggestions would be appreciated. Thanks!
  • jblunt
    14 MAY, 2011
    One of my FAVORITE recipes. My husband begs me to make this.
  • tchicago
    1 FEB, 2010
    I added spices, but should have left the turkey in to absorb some of them. Taste was bland.
  • scmacri
    11 OCT, 2009
    I cut out the crust to reduce calorie content, and it worked just fine. (By my count, it was about 350 calories per serving). It wasn't my favorite taste, but it could be that I'm not a big fan of ground turkey. I will try again with ground beef and I'm sure I'll love it.
  • laur_n
    16 MAR, 2009
    i made this recipe (without changes) for a pot luck at the office. it went over really well! it was easy to make (the hardest part is chopping the onion and jalapenos) and delicious! i baked mine in a 9x13 brownie pan (the only thing i have with a lid for easy transport to work) for 35min. it was great!
  • PiNk_BiRd
    23 FEB, 2009
    I did not use ramekins for this dish instead I used small cassarole dishes and they turned out great!! I love this recipe. Simple and tasty!!!
  • MlleGena
    22 FEB, 2009
    I didn't have enough ramekins, so I ended up putting it in two casserole dishes. Love the cornmeal crust!
  • slummy41
    9 FEB, 2009
    I made this and it turned out great. It wasn't too hard or time consuming. I used ground beef and canned green chiles instead of turkey and jalapenos because that's what I had on hand.