Gluten Free Corn Free Tamale Pie Recipes
GLUTEN FREE CORN FREE TAMALE PIE
"If you can't or choose not to eat corn but have been craving tamale pie, give this Gluten Free Corn Free Tamale Pie recipe a try! I think you will be happy you did." - Carol Kicinski, Simply Gluten-Free
Provided by Chebe
Categories Main Course
Time 55m
Number Of Ingredients 22
Steps:
- Preheat oven to 375F
- In a large skillet over medium-high heat, heat 1 tablespoon oil. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground beef and cook until fully browned. Drain any fat from the pan. Add the tomato paste and cook for 2 minutes, stirring. Add the salt, pepper, chili powder, and ground cumin and cook for 1 minute, stirring. Add the canned tomatoes (with the juices), chilies, and olives.
- Cook, stirring occasionally, until heated through and the mixture thickens, about 10 minutes. Put mixture into a 9 by 12 inch baking dish (or if using a cast iron skillet, leave in the pan).
- In a mixing bowl, combine the bread mix with 2 tablespoons oil, the eggs, water, 1 cup cheese, green onions, and sugar. Mix to combine - mixture may be clumpy, that's ok.
- Dump the dough onto a clean work surface and knead until smooth. Pat into a size that will fit the dish using to bake and place on top of the meat mixture. Sprinkle with the remaining ½ cup cheese and bake for 25 - 30 minutes or until the dough crust is browned.
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- Preheat the oven to 400 degrees F. Spray two 9-inch pie pans, one 9 X 13 inch baking dish, or a 12-14 inch cast iron skillet with nonstick cooking spray. Set aside.
- Place a large saute pan (or cast iron skillet) over medium heat. Add the ground beef and break into small pieces with a wooden spoon. Brown the meat, then push it to the sides of the pan and add the chopped onion, bell pepper, and garlic. Cook until the onions have softened. Then mix in the frozen corn, crushed tomatoes, green chiles, cornstarch, chile powder, cumin, salt and cheese. Stir well and turn off the heat.
- Meanwhile, mix the corn flour, baking powder and salt in a large bowl. Add in the chicken broth and butter. Whisk until smooth. Then stir in the cheese.
- Pour the meat filling into the prepared pans. (If you cooked the filling in a cast-iron skillet, you can leave it in the pan.) Pour (or scoop) the corn batter evenly over the top and spread to the edges of the pans. Bake for 30-45 minutes, until a toothpick inserted into the center of the corn batter comes out clean. Serve warm!
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