A delightful twist on the classic tamale pie, this recipe is a one-pan wonder that's both flavorful and easy to prepare.
Preheat your oven to 350°F (175°C).
Starting with a preheated oven ensures even cooking and saves time.
In a medium saucepan, combine the yellow cornmeal, cold water, and chicken bouillon cube. Cook over medium heat, stirring constantly, until the mixture thickens.
Stirring constantly prevents lumps and ensures a smooth texture.
Spread the thickened cornmeal mixture evenly into a 9x13-inch baking dish sprayed with non-stick cooking spray. Set aside.
Use a spatula to achieve an even layer for consistent baking.
In a large skillet, heat the canola oil over medium heat. Add the ground turkey, onion, and green bell pepper. Cook until the turkey is browned and the vegetables are softened.
Breaking up the turkey as it cooks ensures even browning.
Stir in the chili powder, minced garlic, salt, and black pepper. Cook for an additional minute to blend the flavors.
Cooking the spices briefly enhances their aroma and taste.
Add the tomato paste and diced tomatoes to the skillet. Mix well and cook for 5 minutes until the mixture is heated through.
Simmering allows the flavors to meld together beautifully.
Spread the turkey mixture evenly over the cornmeal base in the baking dish.
Ensure an even layer for a balanced bite in every serving.
Sprinkle the shredded cheddar cheese evenly over the top.
Covering the entire surface ensures a cheesy crust.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Letting the dish bake fully ensures the flavors meld together.
Remove from the oven, let cool slightly, and serve warm. Enjoy your Fiesta Tamale Skillet Bake!
Allowing the dish to cool slightly makes it easier to serve.
