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Cinco de Mayo Turkey Tamale Bowls
Course: 45 minutes
Servings: 7 - 8 ounce bowls
Author: Mary Ann Dwyer
Ingredients
  • I Tbsp. olive oil
  • 1 lb. ground turkey
  • 1 cup yellow onion chopped
  • 3 cloves garlic finely minced
  • 2 10 oz. cans mild enchilada sauce
  • 1 5 oz. can tomato sauce
  • 1 15 oz. can black beans drained and rinsed
  • 2 cups frozen corn yellow or white (no need to thaw)
  • 2 tsp. chopped jalapenos with ribs and seeds if you like it hot, without if you like it mild
  • 1 tsp. paprika
  • 1 tsp. cumin
  • 1 tsp. kosher salt
  • 1/2 tsp. ground pepper
  • 2 cups masa harina
  • 1/2 tsp. kosher salt
  • 1 tsp. baking powder
  • 1/2 cup one stick salted butter, cold and diced
  • 1 1/2 cups hot water
  • 8 oz. shredded Monterey jack cheese
  • green onions and grape tomatoes chopped for garnish
Instructions
  1. Preheat oven to 350 degrees. Spray seven 8 oz. ramekins with non-stick cooking spray. Place on parchment lined baking sheet. Set aside.
  2. Heat olive oil in a large pot or dutch oven. Add ground turkey and cook, stirring to break up the meat. After 2 minutes add the chopped onion. Continue to cook until the meat is no longer pink and the onions are translucent. Drain the fat from the meat. Set heat to medium and add the garlic, enchilada sauce, tomato sauce, black beans, corn, jalapenos, paprika, cumin, 1 tsp. salt and pepper. Simmer for 5-7 minutes.
  3. In a medium bowl, whisk together the masa harina, 1/2 tsp. salt and baking powder. Cut the butter into the mixture with a pastry cutter until mixture resembles coarse crumbs. Stir in the hot water.
  4. Place about 1/3 cup turkey mixture into each ramekin. Top the turkey mixture with a few dollops of the masa dough mixture. I scooped the masa dough mixture out of the bowl with my fingers and put about three to four small dollops about the size of a quarter each of the mixture in each ramekin. Then top each ramekin with more of the turkey mixture. Sprinkle with the Monterey jack cheese. Bake at 350 degrees for 30 minutes. Garnish with chopped green onions and grape tomatoes.