Tamale Pies

If you love Mexican food as much as I do, then you will love this dish! It's so simple to make and makes a very pretty presentation of two individual tamale pies. (Warning- if you don't like beans, you won't like this dish. I'm sure you can make substitutions.) Yummy! I cannot wait to make this dish again.

• 2 1-1/2 cup ramekins (oven safe)
• 4 ounces ground turkey
• 1/2 cup chopped onion
• 1/2 cup frozen whole-kernel corn, thawed
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/4 tsp ground chipotle chile pepper (if you don't have this, you can use 1/8 tsp chili powder plus 1/8 tsp of black pepper)
• 1 can red kidney beans, rinsed and drained
• 1 can fire-roasted tomatoes with green chiles, undrained (you may not be able to find this in the stores, so you can just use regular fire-roasted tomatoes)
• 1/4 cup all-purpose flour
• 1/4 cup yellow cornmeal
• 1/2 tsp baking powder
• 1/8 tsp salt
• 1/4 cup fat-free milk
• 1 large egg white

1. Preheat oven to 375 degrees.
2. Cook turkey in a large nonstick skillet over medium-high heat until browned, stirring to crumble.
3. Add onion, corn, and garlic to pan. Saute for 2 minutes.
4. Stir in chili powder, cumin, and chipotle; cook 30 seconds
5. Add beans and tomatoes to pan, cook 1 minute.
6. Divide turkey mixture evenly between two ramekins coated with cooking spray
7. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, baking powder, and salt, stirring with a whisk.
8. Combine milk and egg white, stirring with a whisk.
9. Add milk mixture to flour mixture; stir until just moist.
10. Spoon batter evenly over turkey mixture.
11. Place ramekins on a baking sheet and bake at 375 for 25 minutes or until crust is browned.

Calories (per one pie): 431 (11% from fat); Fat 5.2 g (saturated 1.4g, mono 1.9g, poly 1.3g); Protein 25.9g; Carb 68.7g; Fiber 9.4g; Cholesterol 45 mg; Iron 5mg; Sodium 96.4mg; Calcium 186 mg.

From Cooking Light magazine.