Gluten-Free Tamale Pie
Servings: 8
Ingredients
- 1 cup gluten-free yellow cornmeal
- 1 cup gluten-free flour
- 2 teaspoons baking powder
- Kosher or fine sea salt
- 2 tablespoons granulated sugar (optional)
- 2 large eggs
- 1 cup buttermilk (or dairy-free buttermilk), maybe more
- ¼ cup melted butter or dairy-free butter
- 1 tablespoon avocado oil
- 1 pound lean ground beef
- 1 small yellow onion diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen corn
- 1 (15-ounce) can HATCH® Mild Red Enchilada Sauce
- 1 cup shredded sharp cheddar cheese
- ¼ cup chopped fresh cilantro (optional)
Garnishes: Sliced green onions, Fresh cilantro, Diced avocado, Lime wedges
Instructions
- In a large bowl, whisk together the cornmeal, gluten-free flour, baking powder, ½ teaspoon salt, and sugar.
- In another bowl, whisk together the eggs, buttermilk, and melted butter. Stir the wet ingredients into the dry ingredients just until combined. Let sit for about 10 minutes. If the batter looks too dry, add 2 - 3 tablespoons more buttermilk.
- Preheat the oven to 375°F. Lightly grease a 9 x 13-inch baking dish.
- Heat the avocado oil in a large skillet over medium-high heat. Add the onion and bell pepper and cook for 4–5 minutes until softened.
- Add the ground beef and cook until browned, breaking it into crumbles. Stir in the garlic, cumin, chili powder, ½ teaspoon salt, smoked paprika, salt, and pepper. Cook for 1 minute.
- Stir in the black beans, corn, and HATCH® Enchilada Sauce. Simmer for 5 minutes.
- Pour the mixture into the prepared baking dish and sprinkle evenly with the cheddar cheese.
- Spoon the cornbread batter evenly over the filling. It doesn't have to completely cover it, some filling peeking through gives it a rustic look.
- Bake for 30–35 minutes, or until the cornbread is golden brown and a toothpick inserted into the topping comes out clean.
- Let rest for 10 minutes before serving. Garnish with green onions, cilantro, avocado, and a squeeze of lime.
Nutrition
Calories: 407kcal | Carbohydrates: 38g | Protein: 22g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 109mg | Sodium: 437mg | Potassium: 460mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1068IU | Vitamin C: 22mg | Calcium: 228mg | Iron: 3mg
