Allergy-Friendly Mexican Tamale Pie

local_grocery_store Ingredients

• 1 pound ground beef (substitute ground turkey or chicken if desired)
• 1 onion, chopped (approx. 200g)
• 2 cloves garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 cup cornmeal
• 1 cup gluten-free all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk, substitute almond milk or other non-dairy milk if desired
• 1 egg
• 1/4 cup olive oil
• 1 can diced tomatoes, 14.5 ounces
• 1 can black beans, 15 ounces, drained and rinsed
• 1 cup frozen corn
• 1 cup shredded cheese, substitute dairy-free cheese if desired

restaurant_menu Method

1. 1.Preheat the oven to 375°F. Grease a 9-inch square baking dish.
2. 2.In a large skillet, cook the ground beef, onion, and garlic over medium heat until the beef is browned and the onion is tender. Drain off any excess fat.
3. 3.Stir in the chili powder, cumin, and paprika. Cook for 1 minute.
4. 4.Spread the beef mixture in the bottom of the prepared baking dish.
5. 5.In a medium bowl, whisk together the cornmeal, flour, baking powder, and salt.
6. 6.In another medium bowl, whisk together the milk, egg, and olive oil.
7. 7.Add the wet ingredients to the dry ingredients and stir until just combined.
8. 8.Stir in the diced tomatoes, black beans, and corn.
9. 9.Pour the cornbread mixture over the beef mixture in the baking dish.
10. 10.Sprinkle the shredded cheese over the top.
11. 11.Bake for 30-35 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.

lightbulb_outline Tips

• chevron_rightIf you're not allergic to dairy, feel free to use regular cheese instead of dairy-free cheese.
• chevron_rightServe with a dollop of sour cream or guacamole for extra flavor.