Tamale Pie Casserole with Turkey and Black Olives

Ingredients

• about 450 g Ground Turkey
• 1.5 cups Masa Harina
• 1 cup Corn Kernels
• 0.5 cup Black Olives
• 1 cup Cheddar Cheese
• 1 medium Onion
• 2 cloves Garlic
• 1 can (14.5oz) Diced Tomatoes
• 2 tablespoons Chili Powder
• 1 teaspoon Cumin
• 2 cups Chicken Broth
• 0.5 cup Milk
• 1 large Egg
• 1 tablespoon Olive Oil
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to 190°C.
2. 2Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, and cook until softened, about 5 minutes.
3. 3Add ground turkey to the skillet and cook, breaking it up with a spoon, until browned, about 8-10 minutes. Drain off any excess grease.
4. 4Stir in diced tomatoes, chili powder, cumin, salt, and pepper. Cook for another 5 minutes, allowing the flavors to meld.
5. 5In a separate bowl, combine masa harina, chicken broth, milk, egg, and corn kernels. Mix well until smooth.
6. 6Pour the ground turkey mixture into a greased 22.86 × 33.02 cm baking dish.
7. 7Pour the cornmeal mixture over the turkey filling, spreading it evenly.
8. 8Sprinkle with black olives and shredded cheddar cheese.
9. 9Bake for 30-35 minutes, or until the topping is golden brown and set.
10. 10Let cool slightly before serving.

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