We use cookies to ensure that we give you the best experience on our website. For details please review the terms of the  Privacy Policy.

Skip to Main Content
Start Traegering With 0%* APR Financing  |Shop Now

Baked Cornbread Turkey Tamale Pie

10

50

Turkey Blend

This leftover lover’s dream combines shredded turkey, corn, black beans and bell peppers with chipotle and enchilada sauces, then gets topped with homemade cornbread before cooking in the Traeger until golden brown.

6

Activating this element will cause content on the page to be updated.

:

main

  • 2 Cup cooked turkey, shredded

  • 2 ears of corn, cut off the cob

  • 1 15 oz can black beans, rinsed and drained

  • 1 Yellow Bell Pepper, diced

  • 1 orange bell pepper, diced

  • 2 jalapeños, chopped

  • 2 Tablespoon cilantro, chopped

  • 1 Bunch green onions, sliced

  • 1/2 Teaspoon cumin

  • 1/2 Teaspoon paprika

  • 1 7 oz can chipotle sauce

  • 1 Can (15 oz) enchilada sauce

  • 1/2 Cup shredded cheddar cheese

  • Butter, for greasing

Cornbread Topping

  • 1 Cup all-purpose flour

  • 1 Cup yellow or white cornmeal

  • 1 Tablespoon granulated sugar

  • 2 Teaspoon baking powder

  • 1/2 Teaspoon Salt

  • 3 Tablespoon butter

  • 1 Cup buttermilk

  • 1 Large egg, lightly beaten

  • 1

    When ready to cook, set the Traeger temperature to 375℉ and preheat, lid closed for 15 minutes.

    : 375 ˚F

  • 2

    Make the filling. In a large bowl, add the turkey, corn, black beans, bell peppers, jalapeños, cilantro, green onions, cumin, paprika, chipotle sauce, enchilada sauce, and cheese, and mix well. In the bottom of a butter-greased 10-inch pan, add the filling.

    • 2 Cup cooked turkey, shredded

    • 2 ears of corn, cut off the cob

    • 1 15 oz can black beans, rinsed and drained

    • 1 Yellow Bell Pepper, diced

    • 1 orange bell pepper, diced

    • 2 jalapeños, chopped

    • 2 Tablespoon cilantro, chopped

    • 1 Bunch green onions, sliced

    • 1/2 Teaspoon cumin

    • 1/2 Teaspoon paprika

    • 1 7 oz can chipotle sauce

    • 1 Can (15 oz) enchilada sauce

    • 1/2 Cup shredded cheddar cheese

    • As Needed Butter, for greasing

  • 3

    Make the cornbread topping. In a large bowl, combine the flour, cornmeal, sugar, baking powder, and salt. In a small saucepan, melt the butter. Remove the butter from the heat and stir in the milk and egg. Make sure the mixture isn’t too hot or the egg will curdle. Add the milk-egg mixture to the dry ingredients and stir to combine. Do not over mix.

    • 1 Cup all-purpose flour

    • 1 Cup yellow or white cornmeal

    • 1 Tablespoon granulated sugar

    • 2 Teaspoon baking powder

    • 1/2 Teaspoon Salt

    • 3 Tablespoon butter

    • 1 Cup buttermilk

    • 1 Large egg, lightly beaten

  • 4

    Top with the filling mixture cornbread topping and smooth to the edges of pan.

  • 5

    Place the pan directly on the grill grates. Close the lid and cook for 45-50 minutes or until the cornbread is lightly browned and cooked through.

  • 6

    Remove the tamale pie from the grill and serve warm. Enjoy!

Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.