Kelli's Gluten Free Kitchen

Yum, this is one of our favorite recipes! It cooks in the crockpot all day and makes your house smell delightful!

This recipe was adapted to gluten free from a Taste Of Home Slow Cooker Tamale Pie. I don’t usually cook dairy free and gluten free, but tonight we were cooking for a friend that does need both- so I adapted this recipe further. This recipe makes about 8 servings- so it’s a great meal to share.

GF Tamale Pie

1 lb. ground beef
1 tsp cumin
1/2 tsp salt
1/2 tsp chili powder
1/4 tsp pepper
1 can black beans, rinsed and drained
1 can Rotel
1 can corn, drained
1 (10 oz) can red enchilada sauce (read labels carefully as some brands are not GF)
2 green onions, chopped

1 GF Cornbread Mix (I recommend Pamela’s because it is sweeter than the others)
-follow directions on box for ingredients. Tonight I used Hodgson Mills and as directed added 1 cup almond milk (to keep dairy free), 2 eggs, 1/2 cup canola oil to the cornbread mix.

Brown ground beef in a skillet until fully cooked. Add the cumin, salt, chili powder, and pepper to the meat and then place in a large, wide crockpot. Add the black beans, Rotel, corn, enchilada sauce, and green onions. Stir it all together and then cover and cook on low for about 7-8 hours. If you are home, stir occasionally – but if not, just stir before adding the cornbread mix to the top.

An hour before you are ready to eat, mix the cornbread together in a separate bowl- according to package directions. Pour the batter on top of the meat mixture in the crockpot. Continue to cook on low for 1 more hour or until a knife comes out of the cornbread clean.

If desired, when serving, sprinkle with some cheddar cheese and a dollop of sour cream- but only if you can have dairy.