Turkey Tamale Potpie

Turkey Tamale Potpie (Adapted from CL)

For the filling

1 teaspoon olive oil
1 cup chopped onion
3/4 cup chopped red bell pepper
4 garlic cloves, minced
16 ounces ground lean turkey
1/2 tablespoon hot chili powder
1/2 tablespoon chili powder
1 teaspoon dried oregano
1/2 teaspoon salt
14.5 ounce can fire roasted diced tomatoes
15 ounce can kidney beans, rinsed and drained

For the cornmeal topping

1 cup all-purpose flour
3/4 cup stone-ground yellow cornmeal
1 teaspoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup buttermilk
1 large egg, lightly beaten

Preheat oven to 425

To make the filling

In a large skillet, heat oil over medium-high. Add onion, bell pepper and garlic. Cook until the onions begin to soften - about 3 minutes. Add turkey, and cook until no longer pink - about 5-6 minutes. Mix in chili powders, oregano, 1/2 teaspoon salt, tomatoes and beans. Continue cooking for 3 minutes. Remove from heat and carefully pour mixture into an 11 x 7" baking dish coated with nonstick spray.

To make the cornmeal topping

In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, 1/2 teaspoon salt and baking soda.

In a small bowl, whisk together buttermilk and egg. Pour into the dry mixture and mix just until combined. Spoon batter on top and use an off-set spatula to spread the mixture evenly.

Bake until the top is golden - about 15-20 minutes.

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