Gluten-Free Tamale Pie
Once it starts to get cold in the fall, things like tamale pie, chili and beef stew start to pop into my mind. My family loves all of them…. They even love my Gluten-Free Tamale Pie.
So today, I decided I’d share how I make Tamale Pie.
Tamale Pie is a traditional Tex-Mex dish that my family and most people I’ve ever served it to rave about. Making a Tamale Pie is pretty easy. You simply put chili in a casserole dish, stir in some cheese and top it with cornmeal mush. Bake it until it’s “bubbly” in the oven, take it out, let it cool a bit and serve.
It’s that easy.
Here’s how you do it…Enjoy!
6 Ounces Sharp Cheddar Cheese, shredded
3/4 Cup Yellow Cornmeal (I like whole-grain cornmeal, medium-ground)
1/2 Teaspoon Salt
1 Pint Cold Water
1 Tablespoon Butter (or oil)
Cook the chili. (You can use leftover chili, also.)
Preheat oven to 375 degrees F.
Stir cheese into chili. Turn into greased 9x9x2″ baking dish (for 4-6 servings). Begin heating if using cold leftover chili.
Make Cornmeal Topper:
Stir cornmeal and salt into cold water in saucepan. Cook and stir with a whisk until thick.
Add butter; mix well.
Spoon the topper over the hot meat mixture.
Bake casserole in moderate oven for about 40 minutes.
Garnish with fresh salsa or fresh chopped tomato.
Serve with a salad.
While this frugal recipe is well-liked by people who have no food allergies, it is gluten-free (contains no wheat, barley or rye flour). It is also egg-free and nut-free.
Simply Sugar & Gluten-Free’s Slightly Indulgent Tuesday
The Gluten-Free Homemaker’s Gluten-Free Wednesdays
Miz Helen’s Country Cottage Full Plate Thursday
Cybele Pascal’s Allergy Friendly Friday
For more gluten-free ground beef recipes: