Turkey Tamale Pie

Turkey Tamale Pie

Traditional tamale ingredients join turkey in this pot pie version of a Southwest classic.

Prep Time

30

Minutes

Total Time

4:15

Hrs:Mins

Makes

8

servings

Tamale Husks
4
dried corn husks
Almond Red Sauce
1/2
cup slivered almonds, toasted
2
tablespoons vegetable oil
1
large onion, finely chopped (1 cup)
1
clove garlic, finely chopped
1
can (8 oz) tomato sauce
2
teaspoons paprika
1
teaspoon ground red chile
1/4
teaspoon ground red pepper (cayenne)
Filling
3/4
lb cooked turkey breast, cut into 1/2-inch cubes (2 cups)
1
cup slivered almonds, toasted
1
cup golden raisins
1/2
cup chopped red bell pepper
2
cans (4.5 oz each) Old El Paso® chopped green chiles
Sour cream
Tamale Dough
2
cups instant corn flour tortilla mix
1/2
cup shortening
2
cups Progresso® chicken broth (from 32-oz carton)
2
teaspoons baking powder
1/2
teaspoon salt
  1. Rinse corn husks and remove silk. Cover husks with warm water; let stand at least 2 hours until softened.
  2. In food processor or blender, place 1/2 cup almonds. Cover and process until finely ground; set aside. In 1 1/2-quart saucepan, heat oil over medium heat. Cook onion and garlic in oil about 8 minutes, stirring frequently, until onion is tender. Stir in tomato sauce, paprika, red chile and red pepper. Heat to boiling; reduce heat. Simmer 1 minute, stirring constantly. Stir in ground almonds.
  3. In medium bowl, mix 1/2 cup of the sauce, the turkey, slivered almonds, raisins, bell pepper and green chiles. Set aside. Reserve remaining sauce.
  4. Heat oven to 350°F. Grease 10-inch springform pan. In large bowl, beat all dough ingredients with electric mixer on low speed, scraping bowl constantly, until well blended. Beat on medium speed 1 minute.
  5. Drain corn husks; pat dry. Line pan with corn husks, extending pointed ends of husks over side of pan. Spread half of the dough over husks on bottom of pan; cover with turkey mixture. Spread remaining dough over turkey mixture up to edge of pan. Cover top of pan with piece of heavy-duty foil, 15 inches long, shaping down over side of pan (pointed ends of corn husks will bend down against outside of pan).
  6. Bake about 1 1/2 hours or until dough is set and slightly dry. Carefully remove side of pan. Serve tamale pie with remaining warm sauce and sour cream.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
This is one big tamale! Typically, tamales are individually wrapped corn husk packets filled with savory mixtures. Instead, this pie uses one large corn husk packet.
Success
Remember to weight down the corn husks while they are soaking.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 540
    • (Calories from Fat 290 ),
  • Total Fat 32 g
    • (Saturated Fat 5 g,),
  • Cholesterol 35 mg;
  • Sodium 840 mg;
  • Total Carbohydrate 48 g
    • (Dietary Fiber 8 g,
  • Protein 23 g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 1 Vegetable;
    • 1 1/2 High-Fat Meat;
    • 3 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.