Tamale Shepherd's Pie (lite)

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1 cup milk
• 1 cup cornmeal
• 2 cups boiling water
• salt, to taste
• pepper, to taste
• 2 tablespoons butter
• 1 teaspoon honey
• 1 tablespoon olive oil
• 1/2 lb chorizo sausage, mexican raw variety
• 4 slices turkey bacon, finely chopped
• 1 lb ground turkey
• 2 teaspoons chili powder
• 2 teaspoons thyme, dried
• 1 teaspoon bacon seasoning (optional)
• 1 1/2 teaspoons coriander, ground
• 4 garlic cloves, chopped
• 1 onion, smalled chopped
• 1 cup beer
• 14 1/2 ounces tomatoes and green chilies, drained
• 1 1/2 cups cheddar cheese, shredded
• 1/4 cup cilantro, fresh chopped
• 1/2 cup greek yogurt

Recipe

• 1 in a medium saucepan, heat the milk. whisk in the cornmeal, then whisk in the boiling water and cook over medium-low heat, stirring occasionally, until very thick about 15-20 minutes. season with salt and pepper, then stir in the butter and honey.
• 2 in a large, ovenproof skillet, heat the oil over medium heat until smoking. add the chorizon and bacon and render the fat for 3 minutes. stir in the ground turkey and cook, crumbling the meat until cooked through, about 8 minutes. season with thyme, chili powder, coriander, bacon seasoning, salt and pepper. add the onion and garlic and cook for a few minutes to soften. stir in the beer and reduce by half. add the tomatoes to heat through.
• 3 spoon the thick cornmeal over the pan and spread evenly. top with te cheddar and place in a 350 degree oven (on convection if available) for 15 minutes until brown and bubbly. sprinkle with cilantro, and serve with greek yogurt.