Turkey Tamale Pot Pie

From Cooking Light

Yield: 6 servings (serving size: 1 3/4 cups)

Ingredients

Filling:
Cooking spray
1 cup chopped onion
3/4 cup chopped red bell pepper
4 garlic cloves, minced
1 pound ground turkey breast
1 Tbsp chili powder
1 tsp dried oregano
1/2 tsp salt
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 (15-ounce) can kidney beans, rinsed and drained


Topping:
1 cup all-purpose flour (about 4 1/2 ounces)
3/4 cup yellow cornmeal
1 tsp sugar
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 cup low-fat buttermilk
1 large egg, lightly beaten

Preparation
Preheat oven to 425°.
To prepare filling, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, garlic, and turkey; cook 5 minutes or until turkey loses its pink color. Add chili powder, oregano, 1/2 tsp salt, tomatoes, and beans; cook 3 minutes. Spoon turkey mixture into an 11 x 7-inch baking dish coated with cooking spray.
To prepare topping, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, sugar, baking powder, 1/2 tsp salt, and baking soda in a bowl. Combine buttermilk and egg; add to dry ingredients, stirring just until moist. Spread cornmeal mixture evenly over turkey mixture. Bake at 425° for 18 minutes or until topping is golden.

(Or cook filling over stove as "chili" and cook cornbread in oven, separately, in 8x8 or 9x9 pan)

Nutritional Information
Calories: 329 (8% from fat)
Fat: 3g (sat 0.9g, mono 0.5g, poly 0.4g)
Protein: 27.6g
Fiber: 6.8g