Ground Turkey Tamale Pie

1/2  tablespoon		extra virgin olive oil
20  ounces		93/7 ground turkey
1/2  cup		chopped onion
1/2  cup		green bell pepper, chopped
15  ounces		no salt added tomato sauce
28  ounces		low sodium diced tomatoes
16  ounces		white corm
4  ounces		sliced black olives, drained
5		cloves garlic,s minced
1  tablespoon		organic sugar
1/4  teaspoon		kosher salt
1  dash		black pepper
1/5		Crust
1-1/2  cups		white cornmeal
3/4  teaspoon		salt
4  cups		cold water
1  teaspoon		chili powder
2  tablespoons		unsalted butter
1/2  cup		low fat shredded Mexican cheese
1/2  cup		Sargento Fine Shredded Four Cheese Mexican Cheese

Tip: For nutritional information on all the ingredients in Ground Turkey Tamale Pie just click on each ingredient name. Then adjust the serving size for any Ground Turkey Tamale Pie ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Brown turkey with olive oil, onion and bell pepper. Drain, if necessary. Add tomato sauce, tomatoes, corn, olives, garlic, sugar, salt, chili powder and black pepper. Bring to boil, reduce to simmer for 20 minutes. Stir in cheese until melted. Set filling aside.
In a saucepan, vcombine cornmeal, salt, water and chili powder. Cook over medium-high heat, stirring constantly, until thick. Stir in butter, Spread half of mixture on bottom of 12x8 inch pan. Spoon filling over crust. Spoon remaining cornmeal crust/mixture over filling. Bake at 375 degrees for 45 minutes. Sprinkle n cheese 5 minutes before tamale pie is done.

Adapted from Diana Rattray, about.com