Gluten-Free Tamale Pie Casserole (Print Version)
# Ingredients:
→ Cornbread
01 -
¾ cup cornmeal, gluten-free certified
02 -
2 tablespoons granulated sugar
03 -
1 tablespoon baking powder
04 -
½ teaspoon salt
05 -
1 egg
06 -
4 tablespoons melted butter, cooled
07 -
⅓ cup milk
08 -
14.75 ounce can cream-style corn, read label for gluten-free
→ Tamale Pie Filling
09 -
1 pound lean ground beef, such as sirloin
10 -
10 ounce can enchilada sauce, La Victoria brand for gluten-free
11 -
1 cup salsa
12 -
1 teaspoon chili powder
13 -
1 ½ cups shredded colby jack cheese
14 -
Optional toppings: additional salsa, cilantro, sour cream, and sliced avocado
# Instructions:
01 -
Preheat oven to 400ºF. Grease a cast iron skillet with butter or spray a pie plate, 11X7 pan, or 9X9 pan with cooking spray.
02 -
Whisk together the cornmeal, sugar, baking powder, and salt. Add egg, melted butter, milk, and cream-style corn. Whisk to combine. Pour into prepared baking dish and bake for 20 minutes, or until toothpick comes out clean and edges are golden brown. Remove from oven and decrease oven temperature to 375ºF.
03 -
Use the handle of a wooden spoon to poke holes all over the cornbread surface. Pour ½ can enchilada sauce on top and spread evenly over cornbread. Set aside.
04 -
While cornbread is baking, begin to make ground beef layer. In a large skillet brown beef over medium high heat and drain, if necessary. To the browned beef stir in remaining enchilada sauce, salsa, and chili powder. Bring to a boil and simmer, uncovered, for 5 minutes until thickened.
05 -
Spread beef filling over warm cornbread. Top with cheese and return to 375ºF oven for 15 minutes, or until cheese is bubbly. Let sit for 5-10 minutes before cutting. Serve with additional salsa, cilantro, sour cream, and sliced avocado.
# Notes:
01 -
How to Make Chicken Tamale Pie: Use 3 cups shredded chicken to replace the ground beef. (Either cover 1 1/2 pounds chicken breasts with water and boil for 20 minutes or cook in Instant Pot for 8 minutes with 1 cup water.)
02 -
Bake cornbread, poke with holes, and pour over half enchilada sauce.
03 -
Combine shredded chicken, chili powder, salsa, and remaining enchilada sauce in a bowl.
04 -
Layer chicken mixture on cornbread, top with cheese, and bake at 375ºF for 15 minutes.