Turkey Tamale Pie

This homemade tamale pie is loaded with turkey, gravy and a homemade cornbread, making it a great leftover Thanksgiving recipe.

Course Main Course

Cuisine Mexican

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 523kcal

Preheat the oven to 425°F. In a large bowl, whisk together the cornmeal, flour, baking powder, sugar and salt.
In a medium bowl, whisk together the milk, melted butter and egg. Stir the wet ingredients into the dry until just combined. Fold in the corn and 1 cup pepper jack cheese cheese.
Spray a 10 inch cast iron skillet with cooking spray and pour the cornbread mixture in, making sure it's spread evenly. Bake for 15 to 18 minutes, or until the cornbread is just set. Remove it from the oven and poke holes into the bread.
In a large mix together the red enchilada sauce and gravy. Take ½ cup and pour over top the cornbread.
Add the turkey, green chilis, chili powder, cumin, paprika, garlic powder salt, black beans and corn to the remaining enchilada/gravy mixture and toss to combine. Spoon the mixture over top the cornbread. Cover with 1 cup pepper jack cheese.
Bake for 25-30 minutes or until the cheese is golden brown and bubbling. Top with your desired toppings and serve immediately.

Take the extra 2 minutes to make your own cornbread. It really isn't any more work but the taste is outstanding.
Use baking powder that is less than a year old since it has been opened. If you use older baking powder, it won’t be powerful enough to help leaven the donuts. You can test it by stirring half a teaspoon of baking powder into a cup of hot water. It will immediately start to fizz and release carbon dioxide gas if it’s still fresh enough to use.
Don’t use pre-shredded pepper jack cheese. It doesn't taste as good and also has additional ingredients that you don't need.
Don't skip poking holes in the cornbread after it is baked so the enchilada sauce can soak in.
Store any leftovers in an airtight container in the fridge for 2-3 days.