I can honestly say I have never had a Tamale, let alone a Tamale Pie. Today, I was writing my weekly letter begging Whole Foods to come to the Shaolin and I surfed over to their recipe section. Lo and behold, one of their "4 under $15" recipes was labled gluten-free!!!! That means I had to try it. Tonite. We liked it. The next time we have it, we are going to add more buttermilk & butter, though. The cornbread was a little dry.
Whole Foods calls it a Tamale Casserole, I tinkered with it and call it a Tamale Cake (mainly because I can't find my casserole dish and used a cake pan)
- 1 pound ground beef
- 1 (15-ounce) can black beans
- 1 (15-ounce) can of light kidney beans
- 1 jar medium salsa
- 1 (12-ounce) box gluten-free corn bread and muffin mix (I used Gluten Free Pantry)
- 1 egg
- 1 1/3 cups low fat buttermilk
- 1/4 cup sugar
- 6 tablespoons melted unsalted butter
- 1 (4-ounce) can diced mild green chiles (optional)
- Preheat oven to 400°F.
- In a large sauté pan, brown meat, breaking up any large pieces. Drain well and return to stove.
- Add beans and salsa, stir to combine and simmer over medium heat 5-7 minutes.
- Let cool slightly then spoon into a 9x12-inch cake pan.
- Prepare cornbread batter according to package directions, using the remaining ingredients above.
- If desired, mix drained green chiles into batter.
- Carefully spoon over top of beef mixture. Smooth out to cover.
- Bake 15-20 minutes until cornbread is lightly brown and filling is bubbling.