Main Courses

HONEY BAKED TURKEY TAMALE CASSEROLE

Flavorful Honey Baked Turkey is the star of this simple, one-pot recipe. One taste of this dish and you will be sure to add it to your weeknight dinner rotation.

Prep

10 Minutes

Cook

50 Minutes

Serves

6

Ingredients

Honey Baked Turkey (chopped)

1 to 1.5 LBS

Chicken Broth

2 Cups

Milk

2 Cups

Butter

3 TBL

Polenta

1 Cup

White Cheddar (shredded)

8 OZ (divided)

Red Bell Pepper (diced)

1

Cooked Black Beans (drained and rinsed if using canned)

1.5 CUPS

Red Enchilada Sauce

2 CUPS

Chili Powder

1.5 TBL

Smoked Paprika

2 TSP

Cumin

1 TSP

Cayenne Pepper

1/2 TSP

Salt

1.25 TSP (divided)

Pepper

1.25 TSP (divided)

Avocado (diced)

2

Salsa

1 Jar

Fresh Cilantro (chopped)

Tortilla Chips (crushed)

Preparation

Preheat the oven to 375 degrees. While the oven is preheating, make the polenta. Combine chicken broth and milk in a medium-sized oven-proof pot and bring to a boil. Once boiling, lower the heat to medium and carefully whisk in the polenta. Cook, stirring frequently, unitl the polenta has thickened. This will take approximately 15 minutes. Once the polenta has thickened, remove from heat and stir in the butter, 4 oz of the shredded white cheddar cheese and 1/4 teaspoon of the salt and pepper. Smooth the polenta into an even layer in the pot.

In a large bowl, combine the turkey, red pepper, black beans, red enchilada sauce, chili powder, smoked paprika, cayenne, cumin, and the remaining salt and pepper.

Pour turkey mixture on top of polenta, smoothing it into an even layer. Top with the remainder of the shredded cheddar cheese. Transfer the pot to the oven and bake for 30 minutes or until the cheese is melted and the casserole is bubbling.

Let the casserole cool for 10 minutes before serving. Serve topped with diced avocado, cilantro, salsa, crushed tortilla chips and crumbled queso fresco.