Easy Turkey Tamale Pie

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  • 1 1/4 pounds raw lean ground turkey
  • 1/2 cup canned kidney beans, drained
  • 3/4 cup canned sweet corn, drained
  • 1/2 cup sliced black olives, drained
  • 1 cup fat-free chicken or vegetable broth
  • 1 14.5-ounces canned diced tomatoes with chiles
  • 1 small onion, chopped
  • 3/4 cup yellow cornmeal
  • fat-free shredded cheddar cheese, fat-free sour cream as an optional topping
  • 1 teaspoon ground cumin
  • 2 teaspoon chili powder


1 – Once sprayed with nonstick spray, put a large skillet on the stove set to medium-high heat. Add turkey and scatter it around for a little break. Cook and crumble for about 6 minutes, until browning and well cooked. Add turkey to the slow cooker after drain any excess liquid.

2 – Mix cornmeal and broth and whisk thoroughly in a bowl. Leave aside during 5 minutes.

3 – With all other ingredients, pour cornmeal mixture to the slow cooker. Mix well.

4 – Cook covered on high for 3 to 4 hours or on low for 7 to 8 hours.

5 – Serve topped with cheese or sour cream if desired. Enjoy!


Servings: 7 | Size: 1/7th of recipe, about 1 cup

230 calories
7.5g total fat
2.5g sat fat
481mg sodium
21g carbs
3g fiber
3g sugars
19g protein

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