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Gluten-Free Tamale Pie

Delicious and filling! Gluten-free cornbread topped with homemade enchilada meat sauce and cheese.
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Ingredients
  

  • Baked cornbread make according to your package
  • 1 lb ground beef
  • 8 oz tomato sauce
  • 1 1/2 cups water
  • 2 Tbs minced onions
  • 1 Tbs cumin
  • 1 Tbs chili powder
  • 2 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 Tbs gluten-free all-purpose flour for thicking
  • 2 cups shredded cheddar cheese

Instructions
 

  • In deep casserole dish bake cornbread according to your package.
  • While cornbread is baking brown ground beef and drain grease.
  • Add tomato sauce, water, minced onion and spices to ground beef.
  • Whisk in gf all-purpose flour to meat sauce to thicken sauce.
  • Cover pan and reduce to a simmer. Allow to simmer for 10-15 minutess (while cornbread is baking).
  • When cornbread is finished baking use a fork to poke holes and crumble the top layer of the cornbread.
  • Use a spatula and pour all of the meat sauce on top of cornbread.
  • Top with shredded cheese.
  • Bake in 375°F oven for 12-15 minutes or until cheese begins to brown.
  • Allow to cool for 5-10 minutes and serve hot.
  • Add your favorite Mexican food toppings!

Notes

I used Pamela's Cornbread Mix (12oz)