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Tamale Pie Recipe

Author Photo
By Traci Smith | Dec 31, 2019

  • Yields 6 servings



  • 1 pound ground turkey (85 percent lean is ideal; 93 percent lean is too dry)
  • 1 can (10 ounces) mild or medium red enchilada sauce
  • 1 can (4 ounces) chopped green chiles
  • 1 can (8-1/2 ounces) whole-kernel corn, drained well
  • 1 teaspoon chili powder
  • 1 cup shredded cheddar cheese
  • 1 box (8-1/2 ounces) corn muffin mix, plus ingredients called for on box to make muffin batter


  • Heat oven to 350 F.
  • In a large cast-iron or other ovenproof skillet, cook ground turkey over medium-high heat until no longer pink, breaking into crumbles with a wooden spoon as it cooks.
  • Stir in enchilada sauce, green chiles, corn, and chili powder. Remove from heat, and stir in cheese. Set aside.
  • Prepare muffin batter according to directions on package. Spoon over mixture in skillet.
  • Place skillet in oven, and bake for 35 to 40 minutes, or until muffin topping is cooked through and golden.
  • Cool for 5 minutes before slicing and serving.
  • Serving Suggestion: Serve with a side salad.

Photo by Getty Images/ALLEKO

For more supper idea recipes, see Simple Ideas for Supper.

Traci Smith is a Capper’s Farmer editor. With access to thousands of archived recipes from the magazine, she’s always trying something new.

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