Turkey Tamale Potpie

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.3 teaspoon baking soda 
• 15 ounce kidney beans rinsed drained canned
• 14.5 ounce canned tomatoes diced undrained canned
• 1 tablespoon chili powder 
• 1 large eggs lightly beaten
• 4.5 ounces flour all-purpose
• 4  garlic clove minced
• 1 pound pd of ground turkey 
• 1 cup buttermilk low-fat
• 1 cup onion chopped
• 1 teaspoon oregano dried
• 0.8 cup bell pepper red chopped
• 0.5 teaspoon salt 
• 1 teaspoon sugar 
• 0.8 cup cornmeal yellow

Equipment

• bowl
• frying pan
• oven
• knife
• baking pan
• measuring cup

Directions

1. Preheat oven to 42
2. To prepare filling, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
3. Add onion, bell pepper, garlic, and turkey; cook 5 minutes or until turkey loses its pink color.
4. Add chili powder, oregano, 1/2 teaspoon salt, tomatoes, and beans; cook 3 minutes. Spoon turkey mixture into an 11 x 7-inch baking dish coated with cooking spray.
5. To prepare topping, lightly spoon flour into a dry measuring cup; level with a knife.
6. Combine flour, cornmeal, sugar, baking powder, 1/2 teaspoon salt, and baking soda in a bowl.
7. Combine buttermilk and egg; add to dry ingredients, stirring just until moist.
8. Spread cornmeal mixture evenly over turkey mixture.
9. Bake at 425 for 18 minutes or until topping is golden.