Smoky-Spicy Tamale Pies

• 4 ounces ground turkey
• 1/2 cup chopped onion
• 1/2 cup frozen whole-kernel corn, thawed
• 2 garlic cloves, minced
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground chipotle chile pepper
• 1 cup canned organic red kidney beans, rinsed and drained
• 1 (14.5-ounce) can fire-roasted tomatoes with green chiles, undrained (such as Muir Glen)
• Cooking spray
• 1.1 ounces all-purpose flour (about 1/4 cup)
• 1/4 cup yellow cornmeal
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1/4 cup fat-free milk
• 1 large egg white

1. Preheat oven to 375u0b0.
2. Cook turkey in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Add onion, corn, and garlic to pan; saute 2 minutes. Stir in chili powder, cumin, and chipotle; cook 30 seconds. Add beans and tomatoes to pan; cook 1 minute. Divide turkey mixture evenly between 2 (1 1/2-cup) ramekins coated with cooking spray.
3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, baking powder, and salt, stirring with a whisk. Combine milk and egg white, stirring with a whisk. Add milk mixture to flour mixture; stir just until moist. Spoon batter evenly over turkey mixture. Place the ramekins on a baking sheet. Bake at 375u0b0 for 25 minutes or until crust is browned.

ground turkey, onion, corn, garlic, chili powder, ground cumin, ground chipotle chile pepper, kidney beans, tomatoes, cooking spray, flour, yellow cornmeal, baking powder, salt, milk, egg white

Taken from www.myrecipes.com/recipe/smoky-spicy-tamale-pies (may not work)