Tamale Pie (and Green Beans with Feta and Almonds)

The tamale pie is a little high in carbs, even though it is crustless, because of the beans and the corn, but it was really really good - and we have leftovers for a couple of lunches! I wanted something other than just salad to go with it, and we had green beans in the fridge. The same cookbook as the tamale pie (Idiot's Guide) had a recipe for Green Beans with Feta and Almonds - so yummy! That is definitely a do-it-again recipe!

Tamale Pie


1 lb ground turkey breast
1 onion, chopped
1 green bell pepper, chopped
1 Tbsp cumin
1/2 Tbsp oregano
1 tsp minced garlic
2 Tbsp chili powder
1 15-oz can drained and rinsed black beans
1 cup whole-kernel corn, drained
2 (8-oz) cans no-salt added tomato sauce

Preheat oven to 400 degrees.

In a large skillet, brown ground turkey. Add onion, green pepper, cumin, oregano, garlic, and chili powder to skillet. Cook over medium heat until the veggies are tender.

Using a 9x9 (or 11x7) glass baking dish (sprayed with cooking spray), place a layer of the meat mixture on the bottom. Then layer with black beans. Add more of the meat mixture, top with corn, and add the remaining meat mixture. Pour tomato sauce over all.

Bake for 20 minutes.

Serve with grated cheese, sour cream, and salsa (and maybe chopped jalapenos).

Green Beans with Feta and Almonds


1.5 pounds fresh green beans, trimmed, and cut into 1-inch pieces
1/4 cup olive oil
1 tsp dried basil
1/3 cup white (or red) wine vinegar
1/2 tsp minced garlic
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 cup sliced almonds
1 cup crumbled feta cheese
1/2 cup diced red bell pepper (or orange or yellow)
1/2 cup diced red onion

Steam green beans until barely tender (in a rice cooker/steamer this is about 15 minutes). Meanwhile, in a small bowl, combine olive oil, basil, vinegar, garlic, salt and pepper.

Place cooked green beans in a shallow serving bowl. Toss with bell pepper, red onion, and olive oil dressing. Top with feta and almonds.

(SO GOOD!!!)