Last week on her show, Rachael Ray made this yummy turkey tamale pie and it reminded me to give it another spin. I have seen her make a similar recipe before (you know, cuz I apparently watch a little too much RR) and I remembered that Hubby really liked it when I made it. This newer recipe was a bit different than I wanted, but I used it as a jumping-off point for my own dish. So, here is the original recipe: Tex Mex BBQ Turkey Tamale Pie
Here is my slight variation:
1 lb lean ground turkey
2 T extra virgin olive oil
1 medium onion, chopped
1 red bell pepper, seeded and chopped
1 large or 2-3 small to medium cloves garlic, chopped
1 large carrot, peeled and cubed
Brown turkey in cast iron skillet with olive oil. Drain liquid if needed (turkey tends to put off a lot of watery liquid). Add veggies and cook until tender-ish, about 8 minutes. Next, mix sauce ingredients.
1 can no-salt-added tomato sauce
Small handful of brown sugar
1 can of diced tomatoes with green chilies, drained
1-2 cups chicken stock or borth, start with 1 cup and add more until you get the consistency that you want
2-4 T worchestershire sauce
1 T each chili powder, cumin, and oregano
Pepper to taste
Pour sauce into skillet and stir. Cook for an additional 15-20 minutes, adding more stock as needed.
1 box Jiffy corn muffin mix, prepared according to package directions.
1 1/2 cups shredded cheese (I used medium cheddar)
Spoon cornbread mix gently over the turkey mixture. Spread as evenly as possible. It won't be perfect! Top with cheese and cook at 375 for about 20-30 minutes or until cheese is bubbly and cornbread is fully cooked. Spoon into bowls and enjoy!