This gluten free tamale pie recipe come straight from my cupboard family recipe book. An old boyfriend of mine had a lovely southern mama who put on a killer Sunday meal. She kindly passed this recipe to me and it’s too good not to share.
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This was actually one of the first recipes I ever posted on my blog. It needed a bit of spring cleaning so I am improving it and republishing.
Tamale pie is an easy one pot meal you can make for your family. It is naturally gluten free and gets better with each leftover day because the flavors are more intense.
I like it best when topped with homemade salsa.
Gluten Free Tamale Pie Recipe
For this recipe you will need:
2 pounds of ground beef
1 medium onion
1 large green bell pepper
15 oz can of tomato soup
2 tbs chili powder
1 tsp black pepper
1 tsp salt
2.5 cups corn bread batter
2 tbs olive oil
Preheat the oven to 450 degrees. Turn a deep dish pot on medium high heat.
Chop the onion and bell pepper.
Drizzle the pot with olive oil.
Add the onion, bell pepper, and ground beef to the pot and sauté until browned, about 7 minutes.
Add chili powder, salt, and pepper to the pot and sauté for 30 seconds to bring out the flavor of the chili powder.
Add the tomato soup and stir to combine. Remove from heat and set aside. You can bake the tamale pie in this same pan.
While the pan is cooling, mix the cornbread batter according to package instructions. I like Bob’s Red Mill Cornbread mix.
Spread the cornbread batter evenly over the meat mixture.
Bake at 450 degrees for 12 minutes until golden brown.
Serve with shredded cheese, chopped cilantro, lime wedges, and salsa or hot sauce.
Quick Gluten Free Tamale Pie Recipe
Ingredients
- 2 pounds ground beef
- 1 medium onion
- 1 large bell pepper
- 15 ounce tomato soup can
- 2 tbs olive oil
- 2 tbs chili powder
- 1 tsp Himalayan salt
- 1 tsp pepper
- 2.5 cups cornbread batter
Instructions
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Preheat oven to 450 degrees. Warm a large deep-dish oven-safe pot over medium heat.
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Chop onion and bell pepper.
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When hot add 2 tbs of olive oil to coat bottom of the pan. Add onion, bell pepper, and ground beef and sauté until browned. (about 7 minutes)
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Add chili powder, salt, and pepper to the pot and saute for 30 seconds to bring out the flavor of the chili powder.
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Add the tomato soup mix to combine and remove from heat.
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Make cornbread batter according to package instructions and spoon over beef mixture. Spread out as a thin layer.
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Transfer pot into oven and bake for 12 minutes until golden brown.
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Serve with shredded cheddar cheese, chopped cilantro, lime wedges, salsa, and hot sauce.
