Turkey Tamale Pie

Ingredients

• 1 tsp olive oil
• 1 onion (medium, chopped)
• 1 bell pepper (medium, chopped)
• 1 pound ground turkey (raw 93% lean )
• 1 can canned tomatoes (15 1/2-oz., no salt added)
• 2 Tbsp canned tomatoes (no sugar added)
• 1 Tbsp chili powder
• 1/2 tsp cumin
• 3/4 tsp sea salt (or Himalayan salt, divided use)
• Nonstick cooking spray
• 2 1/2 cups water (hot)
• 1 cup cornmeal
• 1/2 cup cheddar cheese (2 oz., shredded )
• 2 jalapeño (medium, seeds and veins removed, finely chopped (optional))
• 1 cup corn (frozen )

Instructions

1. 1

   Preheat oven to 375° F.

2. 2

   Heat oil in a 10-inch cast-iron (or ovenproof) skillet over medium-high heat.

3. 3

   Add onion, bell pepper, and turkey; cook, stirring frequently, for 6 to 8 minutes, or until turkey is cooked through.

4. 4

   Add tomatoes, tomato paste, chili powder, cumin, and ¼ tsp. salt. Bring to a boil, stirring frequently. Reduce heat to medium; cook, stirring frequently, for 10 to 15 minutes, or until sauce has thickened. Remove from heat. Coat sides of pan with spray.

5. 5

   While turkey mixture is cooking, boil water in medium saucepan over high heat.

6. 6

   Add cornmeal; cook, stirring constantly, for 2 to 3 minutes, or until cornmeal has thickened. Remove from heat.

7. 7

   Add remaining ½ tsp. salt, cheese, jalapenos (if desired), and corn; mix well. Spread evenly over turkey mixture.

8. 8

   Bake for 40 to 45 minutes, or until top is golden brown and turkey mixture is bubbling. Let sit for 10 minutes before serving.