As part of the Foodbuzz Tastemaker Program, I received two free bottles of Pace Picante Sauce and a challenge to use it in a Super Bowl party-worthy recipe.
I'm not a televised sports fan, but I've hosted a few Super Bowl parties back when I was married. My strategy? Clean the house. Put together some easy make-ahead dishes that don't need tending right before serving. Greet the guests. Have a beer with the guys. Find out who's playing in this year's game. Get laughed out of there. Do something else that afternoon. Return to a clean house, as per the handshake deal made in advance. As long as I don't have to watch the game, it's pretty fun. Go team!
So in the spirit of less work and more fun, I've resurrected one of my mom's mainstay casserole recipes that I've tweaked to make low-fat and less caloric, thereby affording you another beer.
Turkey Tamale Pie
Recipe serves 12. Ready to serve in under an hour. Can be made ahead.
Ingredients:
1 medium yellow onion, chopped
2 tbs olive oil
1.5 lbs ground turkey meat
1 bottle Pace Picante Sauce (I used medium hot)
1 15 oz can fire roasted chopped tomatoes
1/2 can tomato paste
8 oz frozen corn kernels
12 oz light cheddar cheese, shredded
2 boxes cornbread* mix (+whatever additional ingredients needed for it.)
salt and pepper
*I use Jiffy cornbread mix for this casserole, as it's drier than other brands.
Optional garnishes: Fat free sour cream*, cilantro, avocado.
*Naturally Yours fat free sour cream (cow pattern container) tastes best.
You'll need a 13x9" baking pan or dish, a large skillet, and a mixing bowl.
Preheat the oven to 350-degrees.
Heat the skillet over medium heat. Add the olive oil.
Saute the onions until translucent.
Add the turkey to the onions and cook until there is little or no pink.
Add the fire roasted chopped tomatoes. Stir until heated through.
Add the Pace Picante Sauce.
Stir in the tomato paste.
Cook with the lid off, stirring over medium heat, until the liquid is reduced.
Fold the frozen corn into the turkey mixture.
Add salt and pepper to taste. Use cayenne pepper for even more heat.
Turn off the burner for the skillet.
Prepare the double-batch cornbread mix according to package directions.
Transfer the turkey mixture into the bottom of your ungreased baking dish.
Evenly pour the cornbread batter over the turkey mixture.
Sprinkle the shredded cheddar cheese over the cornbread batter.
Put the casserole into the 350-degree oven and bake for about 25-minutes.
It's done when a thin knife poked into the cornbread pulls out clean.
Cut into 12 pieces and leave on the buffet table. Fat free sour cream is a cooling complement to the rich spiciness of the turkey tamale mixture, as is avocado. So is beer. Go crack open a cold one and enjoy the game!
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