Picadillo-Chili Tamale Pie


2 Tbs. oil
1 lb. ground turkey
1 (4.6-ounce) package Cocina by Ingrid Hoffmann Pisado Chili
2 cups chicken broth or water
1 can (14-ounces) petite diced tomatoes
1 cup raisins
1/2 cup pimiento-stuffed olives, halved
1/2 cup shredded Mexican 4-cheese blend
1 box (8.5-ounces) corn muffin mix
2 tablespoons thinly sliced scallions




1. Preheat oven to 400°F.

2. Heat oil in large skillet over medium heat. Add turkey and cook until browned, about 10 minutes. Stir in Pisado Chili Seasoning Blend.

3. Add beans and corn packet, chicken broth, tomatoes, raisins, and olives. Simmer, stirring occasionally, for 15 minutes. Transfer to deep-dish pie plate or baking dish. Top evenly with the cheese.

4. Prepare cornbread mix according to package directions. Spoon batter, by heaping tablespoons, over filling. Bake, uncovered, until the topping is puffed and filling is bubby around the edges, 15 – 20 minutes.