Description
Tamale Pie Casserole with seasoned ground beef, cornbread, and melted cheese. A gluten-free comfort food dinner made from scratch.
Ingredients
Scale
- ¾ cup gluten-free cornmeal
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 egg
- 4 tablespoons melted butter, cooled
- ⅓ cup milk
- 14.75 ounce can cream-style corn
- 1 pound lean ground beef
- 10 ounce can enchilada sauce
- 1 cup salsa
- 1 teaspoon chili powder
- 1 ½ cups shredded Colby Jack cheese
Instructions
- Preheat oven to 400°F and grease baking dish.
- Whisk cornmeal, sugar, baking powder, and salt.
- Add egg, melted butter, milk, and cream-style corn and mix.
- Bake for 20 minutes until golden.
- Reduce oven to 375°F and poke holes in cornbread.
- Pour half enchilada sauce over cornbread.
- Brown ground beef and drain fat.
- Stir in remaining enchilada sauce, salsa, and chili powder and simmer 5 minutes.
- Spread beef over cornbread and top with cheese.
- Bake 15 minutes until cheese is bubbly.
- Let rest 5 to 10 minutes before serving.
Notes
- Use certified gluten-free ingredients.
- Substitute 3 cups shredded chicken for beef if desired.
- Store leftovers refrigerated up to 4 days.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 9g
- Sodium: 1086mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 94mg