Turkey, Chicken or Ground Beef Tamale Pie

This tamale pie has a cornbread topping. For those of us who don't know much about chiles, I recommend the nuanced flavor of Grandma's ZESTY Chili Powder which has added spices and garlic but no salt.

I don't remember where I got this recipe but it was long ago and certainly has been altered over the years. A quick and filling emergency dish.

Ingredients

• 1 large onion, chopped
• A little oil
• 1 (8 ounce) can tomato sauce
• 1/2 to 1 can (about 8 ounces drained weight) pitted black olives, drained
• 1 (12 ounce) can vacuum-packed corn, drained
• 1 tablespoon chili powder (more or less, depends on hotness of chili)
• 1 (16 ounce) can kidney beans, mostly drained
• Leftover cooked turkey or chicken, diced or shredded*
• Salt and pepper
• 1 (8 1/2 ounce) package cornbread mix (Jiffy brand), mixed to directions with milk and egg but not baked, or 1/2 recipe made-from-scratch cornbread batter

* If you use ground beef, use 1/2 to 1 1/2 pounds and sauté with the onion, then drain off fat.

Instructions

1. Sauté onion in large frying pan.
2. Add tomato sauce, olives, corn, chili powder, kidney beans, turkey, salt and pepper.
3. Turn into 8 x 12-inch baking pan.
4. Top with cornbread batter; it will only partially cover the filling.
5. Bake at 400 degrees F for 20 to 30 minutes.

From the kitchen of Marianna vE.