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1
Crumble turkey into a large skillet over medium high heat and cook until almost all the pink is gone, about 4-5 minutes.
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2
Add green bell pepper, onion, green chili, tomatillos and cilantro and cook until softened
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3
Add taco seasoning mix, chili powder, cumin, oregano, paprika, salt and pepper.
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4
Reduce heat to low and allow to simmer, shutting off burner after 10 minutes.
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5
Preheat oven to 350 degrees Fahrenheit.
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6
Meanwhile, in a medium mixing bowl beat vegetable shortening on low speed until fluffy.
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7
In a separate mixing bowl whisk masa harina flour, salt, sugar and baking powder.
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8
Add chicken broth and mix with your hands until thoroughly combined.
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9
Beat flour mixture into vegetable shortening until the dough is combined. It may still have a few lumps, but that's normal.
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10
In a round casserole dish spread half of the masa harina dough in the bottom.
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11
Layer turkey filling mixture on top of that and sprinkle with monterey jack cheese.
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12
Top with remainder of masa harina dough.
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13
Place casserole dish in 9 x 13 baking dish and fill with water 1/2 way up the casserole dish.
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14
Cover with foil and bake for 55 minutes.
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15
Remove foil and turn oven temperature up to 425 degrees Fahrenheit and bake for an additional 10 minutes until top of crust just starts to turn golden brown.
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16
Remove from oven and garnish with monterey jack cheese and torn cilantro.
