Inside Out Turkey Tamale

I have been getting daily emails from Hungry Girl for a few years now, and I get a lot of recipe inspiration from them. This recipe came from a recent email and I knew I wanted to try it just by reading the ingredients. Ground turkey, corn, beans, diced tomatoes, cornmeal...all in a slow cooker. It was so easy to make and so delicious. I've been eating this all week! I did alter it slightly from the Hungry Girl recipe. I used pinto beans instead of red kidney (just like them better), left out the black olives (not a fan), reduced the amount of chili powder (don't like it too spicy), and reduced the cornmeal (didn't have enough for the full amount called for and it was just as thick). Yummy!!!

Inside Out Turkey Tamale
Makes 6 one-cup servings

1 1/4 pounds ground turkey (93% lean)
1/2 cup yellow cornmeal
1 cup fat-free chicken broth
1 can (14.5 oz) diced tomatoes with chilies
1 cup frozen corn kernels
1 cup canned pinto beans
1 small onion, diced
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp chili powder

In a large skillet set over medium heat, cook the turkey, breaking up into small pieces. Drain excess fat from skillet. Add the cooked turkey to the slow cooker.

Combine the cornmeal and the chicken broth. Mix well and let stand for about 10 minutes. Add to the turkey in the slow cooker. Add the diced tomatoes, corn, pinto beans, onion, garlic powder, cumin and chili powder. Stir well. Cover the slow cooker and cook on HIGH for 3 to 4 hours, or on LOW for 7 to 8 hours. (Cooking Tip: When it gets closer to the end of the cook time, stir once or twice to prevent the mixture from burning or sticking to the dish.)

(Each 1 cup serving is 7 pt pls.)


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