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.