“I love a good casserole! And tamale pie is one of my favorites. What potluck would be complete without tamale pie?
While you can bake this dish in a lasagna pan, if you use a cast iron skillet, you can cook the beef and bake the casserole all in one pan, saving yourself the trouble of having to wash an extra dish.
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
Recipe and photos by Carol Kicinski, Simply Gluten-Free
"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
- 3 Tbsp olive oil, divided
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1½ pounds ground sirloin
- 2 Tbsp tomato paste
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 Tbsp chili powder
- 2 tsp ground cumin
- 1 can diced tomatoes, 15 oz
- 1 can mild green chilies, 4 oz, diced
- 1 can sliced black olives, 4 oz, drained
- 1 package (7.5 oz) Chebe All-Purpose Bread Mix
- 2 large eggs
- 4 Tbsp water
- 1½ cups grated cheddar cheese, divided
- 1 bunch green onions, thinly sliced
- 2 tsp sugar
- Sour cream
- slices Avocado
- Salsa
- Cilantro
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Preheat oven to 375F
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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.
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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).
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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.
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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.
Recipe and photos by Carol Kicinski, Simply Gluten-Free
This recipe works great with Chēbē All-Purpose Mix, but you may also try it with these Chēbē mixes:
