I am a leftover queen! When something is good, you better believe I am going to eat it until it is all gone. And as a mom, I also love easy weeknight dinners that do not take too much time to make but are packing the flavor.
This Tamale Pie is something that is so easy to make and I am always excited to eat the leftovers!
Traditionally, we use Jiffy corn bread mix for the topping. But if you are on a gluten free diet, use Bob Red Mill’s Gluten-Free corn bread mix. They are both equally delicious!
Eating this with sour cream is a must!
Gluten-Free Tamale Pie
Ingredients
- 1 lb ground beef, 85/15
- salt and pepper to taste
- 1 15.5 oz can of black beans, drained
- 1 15.25 oz can of corn, drained
- 1 2.25 oz can of sliced olives
- 1 10 oz red enchilada sauce
- 2 cups of Mexican cheese blend
- 1 8.5 oz box of Jiffy Corn Bread Muffin Mix (or 1 package of Bob Red Mill’s Gluten Free Cornbread mix if you are on a gluten-free diet) plus ingredients needed to make corn bread
- 2 tbsp of granulated sugar
Instructions
- Preheat oven to 375 degrees.
- Prepare corn bread mix according to package directions with requited ingredients. Add 2 tablespoons of sugar to the corn bread mixture, combine and set aside.
- Heat cast iron skillet over medium heat. Add ground beef and season with salt and pepper to taste. Use a wooden spoon to cook ground beef until brown.
- Once beef is fully cooked, poor into a strainer to drain grease. Once the fat has been drained, add the beef back to the skillet.
- Add black beans, corn, olives, enchilada sauce, and combine.
- Next, mix in cheese.
- Once cheese has melted, top the beef mixture with the corn bread mix.
- Place skillet in a preheated oven and cook until the corn bread topping is golden brown, about 25 minutes. If your cornbread is lighter than you like, turn on broiler and watch it carefully until it reaches your desired color.
- Serve with sour cream!
