Gluten-Free Beef Tamale Pie

Ingredients

• about 450 g Ground Beef
• 1 cup Cornmeal
• 1 cup Milk
• 1 Egg
• 1 cup Shredded Cheddar Cheese
• 1 Diced Onion
• 1 Diced Green Bell Pepper
• about 410 g Canned Diced Tomatoes
• 2 tablespoons Chili Powder
• 1 tablespoon Cumin
• 1 tablespoon Olive Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C.
2. 2In a 30.48 cm skillet over medium-high heat, add the 1 tablespoon of olive oil and the about 450 g ground beef. Cook the ground beef, breaking it apart with a spoon, until it is browned, about 5-7 minutes. Drain off any excess fat from the skillet. Add the 1 diced onion and 1 diced green bell pepper to the skillet with the beef. Cook, stirring occasionally, until the onion and pepper are softened, about 5 minutes.
3. 3Stir in the about 410 g canned diced tomatoes, 2 tablespoons chili powder, and 1 tablespoon cumin. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally, allowing the flavors to meld.
4. 4While the beef mixture is simmering, prepare the cornmeal topping. In a medium bowl, whisk together the 1 cup cornmeal, 1 cup milk, and 1 egg until well combined. Stir in half of the 1 cup shredded cheddar cheese.
5. 5Pour the cooked beef and tomato mixture into a 22.86 cm pie dish, spreading it evenly.
6. 6Carefully spread the cornmeal mixture over the top of the beef mixture, creating an even layer.
7. 7Sprinkle the remaining half of the 1 cup shredded cheddar cheese over the cornmeal topping.
8. 8Bake in the preheated oven for 30-35 minutes, or until the cornmeal crust is golden brown and appears set. The cheese should be melted and bubbly.
9. 9Let the tamale pie stand for 10 minutes before slicing and serving. This allows the pie to set properly.

Related Guides