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!
Gluten-Free Tamale Pie
- 3/4 Cup Yellow Cornmeal (I like non-GMO, organic 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 the cheese into the chili.
Turn into a greased 9x9x2″ baking dish (for 4-6 servings).
Begin heating in the oven if you are using cold leftover chili.
Make Cornmeal Topping:
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.
I took this recipe to these online parties:
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: