Tamale Pies from Ashley

Filling:

• 3 tablespoon(s) olive oil
• 2 pound(s) ground turkey
• 1 large onion, finely chopped
• 2 minced jalapeño chiles, seeds and ribs removed for less heat, if desired (I used 1 small can diced green chilies)
• 1 tablespoon(s) ground cumin
• Coarse salt
• Ground pepper
• 1 can(s) (28-ounce) crushed tomatoes
• 4 cup(s) (about 2 cans) whole corn kernels
• 2 cup (s) (about 1 can) black beans (rinsed) (This was my addition because I love them!)

Cornmeal Crust: (I just used a box of Jiffy corn muffin mix ;) )

• 1 1/2 cup(s) yellow cornmeal
• 2 teaspoon(s) coarse salt
• 1/4 teaspoon(s) ground pepper
• 4 tablespoon(s) butter

Topping:

• 1 cup(s) (4 ounces) shredded Monterey Jack cheese

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Directions

1. Preheat oven to 375 degrees. Make filling: Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. In two batches, brown turkey, stirring occasionally, about 10 minutes. Transfer to a bowl.
2. Reduce heat to medium. Add remaining tablespoon oil to skillet. Cook onion, jalapeño, and cumin, stirring occasionally, until soft, about 5 minutes; season with 2 teaspoons salt and 1/4 teaspoon pepper. Return turkey to pan; stir in tomatoes and corn until combined.
3. Make cornmeal crust: Whisk cornmeal with 1 1/2 cups cold water. In a medium sauce pan, bring 2 1/2 cups water, salt, and pepper to a boil. Gradually stir in cornmeal mixture. Reduce heat; simmer, stirring often, until very thick, 4 to 5 minutes. Remove from heat; stir in butter until melted.
4. Pour 1/8 of the crust (1/4 cup) into the bottom of each of eight 10- to 12-ounce ramekins. Smooth tops with a spoon; cool 5 minutes. Top each with turkey filling, dividing evenly; sprinkle with cheese.
5. Bake on a rimmed baking sheet until filling is bubbling and cheese is melted, about 30 minutes.