Old School Tamale Pie (Gluten-Free, Without Jiffy!)

Tamale Pie is an old school casserole with layers of seasoned ground beef, cornbread, and melted gooey cheese. Made from scratch, yet quick and easy, this gluten-free tamale pie is made cornmeal and other simple ingredients, making it perfect for a family-approved weeknight meal!

Prep Time 5

Cook Time 35

Total Time 40

Servings

Author Melissa Erdelac

Ingredients

Cornbread:

¾ cup (119.25 g) cornmeal gluten-free certified
2 tablespoons (2 tablespoon) granulated sugar
1 tablespoon (1 tablespoon) baking powder
½ teaspoon (0.5 teaspoon ) salt
1 (1) egg
4 tablespoons (4 tablespoon) melted butter cooled
⅓ cup (81.33 g) milk
14.75 ounce (418.16 g) can cream-style corn read label for gluten-free

Tamale Pie Filling:

1 pound (453.59 g) lean ground beef such as sirloin
10 ounce (283.5 g) can enchilada sauce La Victoria brand for gluten-free
1 cup (260 g) salsa
1 teaspoon (1 teaspoon) chili powder
1 ½ cups (132 g) shredded colby jack cheese
optional toppings: additional salsa, cilantro, sour cream, and sliced avocado

Instructions

Preheat oven to 400ºF. Grease a cast iron skillet with butter or spray a pie plate, 11X7 pan, or 9X9 pan with cooking spray.
Whisk together the cornmeal, sugar, baking powder, and salt. Add egg, melted butter, milk, and cream-style corn. Whisk to combine. Pour into prepared baking dish and bake for 20 minutes, or until toothpick comes out clean and edges are golden brown. Remove from oven and decrease oven temperature to 375ºF.
¾ cup cornmeal, 2 tablespoons granulated sugar, 1 tablespoon baking powder, ½ teaspoon salt, 1 egg, 4 tablespoons melted butter, ⅓ cup milk, 14.75 ounce can cream-style corn
Use the handle of a wooden spoon to poke holes all over the cornbread surface. Pour ½ can enchilada sauce on top and spread evenly over cornbread. Set aside.
While cornbread is baking, begin to make ground beef layer. In a large skillet brown beef over medium high heat and drain, if necessary. To the browned beef stir in remaining enchilada sauce, salsa, and chili powder. Bring to a boil and simmer, uncovered, for 5 minutes until thickened.
1 pound lean ground beef, 1 cup salsa, 1 teaspoon chili powder
Spread beef filling over warm cornbread. Top with cheese and return to 375ºF oven for 15 minutes, or until cheese is bubbly. Let sit for 5-10 minutes before cutting. Serve with additional salsa, cilantro, sour cream, and sliced avocado.
1 ½ cups shredded colby jack cheese

Notes

How to Make Chicken Tamale Pie

Use 3 cups shredded chicken to replace the ground beef. (Either cover 1 1/2 pounds chicken breasts with water and boil for 20 minutes or cook in Instant Pot for 8 minutes with 1 cup water.)
Bake cornbread, poke with holes, and pour over half enchilada sauce.
Combine shredded chicken, chili powder, salsa, and remaining enchilada sauce in a bowl.
Layer chicken mixture on cornbread, top with cheese, and bake at 375ºF for 15 minutes.

Nutrition