Tamale Pie is a traditional Tex-Mex dish that my family and most people I’ve ever served it to rave about. Making a Tamale Pie is pretty easy. You simply put chili in a casserole dish, stir in some cheese and top it with cornmeal mush. Bake it until it’s “bubbly” in the oven, take it out, let it cool a bit and serve.

It’s that easy.

Here’s how you do it…Enjoy!

Gluten-Free Tamale Pie

Cook Time: 50 minutes Total Time: 1 hour Makes 4 – 6 servings

Ingredients:

1 quart Chili and Beans (or Chili with Tomatoes)

6 Ounces Sharp Cheddar Cheese, shredded

Cornmeal Topping:

3/4 Cup Yellow Cornmeal (I like non-GMO, organic whole-grain cornmeal, medium-ground)

1/2 Teaspoon Salt

1 Pint Cold Water

1 Tablespoon Butter (or oil)

Directions:

Cook the chili. (You can use leftover chili, also.)

Preheat oven to 375 degrees F.

Stir the cheese into the chili.

Turn into a greased 9x9x2″ baking dish (for 4-6 servings).

Begin heating in the oven if you are using cold leftover chili.

Make Cornmeal Topping:

Stir cornmeal and salt into cold water in saucepan. Cook and stir with a whisk until thick.

Add butter; mix well.

Spoon the topper over the hot meat mixture.

Bake casserole in moderate oven for about 40 minutes.

Garnish with fresh salsa or fresh chopped tomato.

Serve with a salad.

~

I took this recipe to these online parties:

Simply Sugar & Gluten-Free’s Slightly Indulgent Tuesday

The Gluten-Free Homemaker’s Gluten-Free Wednesdays

Miz Helen’s Country Cottage Full Plate Thursday

Cybele Pascal’s Allergy Friendly Friday

For more gluten-free ground beef recipes:

Gluten-Free Cabbage Rolls

Meatloaf with Mushroom Sauce – Gluten-Free

Gluten-Free Chili with Tomatoes

Lasagne with Spinach, Gluten-Free

Stuffed Peppers, Gluten-Free