Gluten-Free Tamale Pie Delight (Print Version)

# Ingredients:

→ Cornbread

01 - ¾ cup gluten-free cornmeal
02 - 2 tablespoons granulated sugar
03 - 1 tablespoon baking powder
04 - ½ teaspoon salt
05 - 1 egg
06 - 4 tablespoons melted butter, cooled
07 - ⅓ cup milk
08 - 14.75 ounce can cream-style corn (gluten-free)

→ Tamale Pie Filling

09 - 1 pound lean ground beef
10 - 10 ounce can gluten-free enchilada sauce (La Victoria)
11 - 1 cup salsa
12 - 1 teaspoon chili powder
13 - 1 ½ cups shredded colby jack cheese
14 - Optional toppings: salsa, cilantro, sour cream, avocado

# Instructions:

01 - Preheat oven to 400°F. Grease a baking dish.
02 - Whisk cornmeal, sugar, baking powder, and salt. Add egg, butter, milk, and corn. Pour into dish and bake 20 minutes. Lower oven to 375°F.
03 - Poke holes in cornbread. Pour ½ can enchilada sauce over it.
04 - Brown beef in a skillet, drain. Add remaining enchilada sauce, salsa, and chili powder. Simmer 5 minutes.
05 - Spread beef filling over cornbread. Top with cheese. Bake 15 minutes at 375°F until cheese is bubbly.
06 - Let sit 5-10 minutes. Serve with optional toppings.

# Notes:

01 - Can use shredded chicken instead of beef.
02 - Ensure all canned ingredients are gluten-free.

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