Tamale Pie

Now for all the Mexican food fans - this does not (according to my husband) taste like tamales.  :)  If you go into it as a healthy Mexican food option - then I think you'll enjoy it as much as me.  If you want true tamale's - save ALL your points and go buy them! :)

Servings: 8 (I cut it like a pie)
WW pts: 4pts

Ingredients:
Filling:

• 1/2 cup diced onion
• 1/2 cup diced mushroom
• 1 lb ground extra lean Jennie-O turkey
• 1 4.5oz can diced green chilies
• 1 15oz can tomato sauce
• 1 cup frozen corn kernels
• 3 large cloves garlic, minced
• 1 teaspoon salt
• 1 Tablespoon chili powder
• Dash of pepper
• 1/2 cup of 2% shredded Mexican cheese

Topping:

• 3/4 cup yellow cornmeal (preferably stone ground)
• 1/2 teaspoon salt
• 2 cups cold water
• 1 Tablespoon butter

Instructions:

Pre-heat the oven to 375 degrees.

Place a 12″ cast-iron skillet over medium heat. Add the ground turkey and cook, breaking it into small chunks with a spatula. When the beef begins to brown add in the mushrooms, onion, and chilies. Cook until the veggies are tender. Stir in tomato sauce, corn, garlic, 1 teaspoon salt, chili powder, and pepper. Simmer for 5 minutes or until the sauce has thickened. Turn off the heat and set the skillet aside.  Sprinkle cheese on top of meat mixture.

Place a small pot over over medium heat. Add in cold water, salt, and cornmeal. Whisk the ingredients together until the cornmeal absorbs all of the water and has thickened. Stir in the butter.

Spoon the cornmeal mixture over the top of the skillet, spreading it into an even layer. Place the skillet into the oven and bake for 40 minutes. Serve warm with fat free sour cream on the side.