Ww Core Fiesta Tamale Pie in a Pan
Transform your weeknight dinner routine with this WW Core Fiesta Tamale Pie in a Pan – a quick, wholesome, and flavor-packed one-pan meal that’s perfect for the whole family. This healthy twist on a classic tamale pie features lean ground turkey, hearty black beans, sweet corn, and vibrant veggies all simmered in a zesty blend of spices. Topped with a light and fluffy cornbread crust made with fat-free cornbread mix, this dish is both satisfying and guilt-free. Ready in just 40 minutes, it’s an ideal recipe for busy evenings. Plus, it's baked in either a skillet or a casserole dish, making cleanup a breeze. Garnish with fresh cilantro for a burst of flavor, and enjoy a comforting, WW-friendly meal that doesn't skimp on taste!
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Recipe Information
Ingredients
- 1 pound Lean ground turkey (93% lean or higher)
- 1 medium Yellow onion, diced
- 1 medium Red bell pepper, diced
- 3 cloves Garlic, minced
- 1 15-ounce can Diced tomatoes (no salt added), undrained
- 1 15-ounce can Canned black beans, rinsed and drained
- 1 cup Frozen corn kernels
- 1 tablespoon Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 box Fat-free or low-fat cornbread mix
- 0.5 cup Skim milk
- 2 tablespoons Egg substitute or egg white
- 1 as needed Nonstick cooking spray
- 0.25 cup Fresh cilantro for garnish (optional)
Instructions
Preheat the oven to 400°F (200°C).
Spray a large oven-safe skillet or a 9x13-inch baking dish with nonstick cooking spray and set aside.
Heat a large skillet over medium heat. Add the ground turkey and cook, breaking it up with a wooden spoon, until browned, about 5-7 minutes.
Add the diced onion, red bell pepper, and minced garlic to the skillet. Cook for another 3-4 minutes until the vegetables are softened.
Stir in the diced tomatoes (with their juices), black beans, frozen corn, chili powder, cumin, salt, and black pepper. Simmer for 5 minutes, allowing the flavors to combine.
If using an oven-safe skillet, remove the skillet from heat. If not, transfer the turkey and veggie mixture to the prepared 9x13-inch baking dish.
In a medium bowl, prepare the cornbread topping. Combine the cornbread mix, skim milk, and egg substitute or egg white. Mix until just combined, being careful not to overmix.
Pour the cornbread batter evenly over the turkey and vegetable mixture.
Place the skillet or baking dish in the preheated oven and bake for 15-18 minutes, or until the cornbread is golden brown and cooked through. You can test with a toothpick inserted into the cornbread; it should come out clean.
Carefully remove from the oven and let it cool for 5 minutes before serving.
If desired, garnish with fresh cilantro before serving.
Nutrition Facts
Calories |
2353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 4491 mg | 195% | |
| Total Carbohydrate | 319.0 g | 116% | |
| Dietary Fiber | 43.7 g | 156% | |
| Total Sugars | 54.1 g | ||
| Protein | 159.6 g | 319% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 845 mg | 65% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 3989 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
