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Gluten-Free Tamale Pie

Made with chickpea flour, this gluten-free tamale pie is sure to be a family favourite.

Ingredients

  • 1 lb (454 g) lean ground beef
  • 1/2 cup (125 mL) green pepper, chopped
  • 2 cloves garlic, minced
  • 3/4 cup (175 mL) onion, chopped
  • 1/2 cup (125 mL) cooked black beans
  • 2 cups (500 mL) no-salt-added tomato sauce
  • 1 can (213 mL) no-salt-added tomato paste
  • 1 Tbsp (15 mL) chili powder
  • 1/4 tsp (1 mL) cumin
  • 1/2 tsp (2 mL) paprika
  • 1/4 tsp (1 mL) salt (optional)
  • 1 tsp (5 mL) black pepper
  • Few grains chipotle chili pepper (optional)
  • 2 Tbsp (30 mL) brown rice flour
  • 6 Tbsp (90 mL) chickpea flour
  • 1/2 cup (125 mL) cornmeal
  • 1 Tbsp (15 mL) sugar
  • 1 tsp (5 mL) baking powder
  • 1/2 tsp (2 mL) salt (optional)
  • 2 eggs
  • 1/2 cup (125 mL) skim milk
  • 1 Tbsp (30 mL) canola oil

Directions

In a large skillet, brown beef. Drain off excess fat. Add green peppers, garlic and onions and saute until onions are soft. Add beans (if using canned black beans, rinse well), tomatoes, tomato sauce, chili powder, cumin, paprika, black pepper and chipotle pepper. Let simmer uncovered over medium heat for 10 minutes. Stir occasionally. Taste and adjust seasonings. Grease 2 glass or ceramic pie plates and divide tamale mixture evenly between pans. A 4L (9×13) casserole dish can also be used. Place all the mixture in this dish.

Preheat oven to 190C (375F). In a medium bowl, mix together rice flour, chickpea flour, cornmeal, sugar, baking powder and salt. In a separate bowl, beat eggs, stir in milk and oil. Add egg mixture to dry ingredients, beating just until smooth; about 1 minute. Spoon cornmeal batter over chili base. Bake until golden brown, around 30 to 35 minutes. Cut into wedges and serve.

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