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Turkey-Andouille-Pinto Bean Tamale Potpie

Turkey-Andouille-Pinto Bean Tamale Potpie

By
WebMD Recipe from Foodily.com

Ingredients
  • 1 cup
    onion, chopped
  • 1 cup
    green bell pepper, chopped
  • 2 tablespoons
    vegetable oil
  • 1 1/2 pounds
    ground turkey
  • 1 12-ounce can
    tomato sauce
  • 1 14 1/2 ounce can
    tomatoes and their liquid, chopped
  • 2 tablespoons
    tomato paste
  • 1 10-ounce package
    frozen corn, thawed or fresh corn kernels
  • 3 links
    andouille sausage, cooked, chopped
  • 1 can
    pinto beans, rinsed and drained
  • 1 tablespoon
    ground cumin, plus one teaspoon
  • 1/2 teaspoon
    ground allspice
  • 2 teaspoons
    chili powder
  • 1 tablespoon
    Worcestershire sauce
  • 1 teaspoon
    Tabasco, plus additional to taste
  • 1 cup
    all-purpose flour
  • 1 cup
    yellow cornmeal
  • 3 tablespoons
    sugar
  • 2 teaspoons
    baking powder
  • 2 tablespoons
    unsalted butter, melted and cooled
  • 3/4 cup
    milk
  • 1 large
    egg, beaten lightly
  • 1/2 cup
    chipotle cheddar cheese, grated
Instructions
  1. To make turkey mixture: In a large skillet, cook onion and bell pepper in the oil over moderately low heat, stirring, until onion is softened, add turkey, and cook mixture over moderate heat, stirring and breaking up any lumps, until turkey is no longer pink. Stir in tomato sauce, chopped tomatoes and their liquid, tomato paste, corn, andouille sausage, pinto beans, cumin, allspice, chili powder, Worcestershire sauce,  1 teaspoon Tabasco, and salt and black pepper to taste. Simmer mixture, stirring occasionally for 30 minutes. If mixture seems dry, add about 1/2 to 3/4 cup water and stir to mix well. Add more Tabasco if needed. Spoon mixture into a large casserole dish. Mixture may be made 1 day ahead in advance and kept, covered, and chilled.
  2. To make topping: Into a bowl, sift together flour, cornmeal, sugar, and baking powder; add butter, milk, and egg. Stir batter until it is just combined. Stir in cheddar. Drop batter by large spoonfuls around the edge of the casserole.
  3. Bake potpie in middle of preheated 400-degree oven for 10 minutes, then reduce heat to 350 degrees, and bake potpie for 30 minutes more.

Inspired by a recipe published in Gourmet magazine, February 1990

Nutritional Information

Makes: 8 servings
  • Calories429
  • Carbohydrates42.1g
    • Dietary fiber3.9g
  • Cholesterol79
  • Fat19.5g
    • Saturated fat7.1g
  • Sodium211mg
  • Protein23.0g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
Did You Know?
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