Tamale Pie - Wheat and Legume-free One Dish Meal

I love tamales, but I think they are a big project to make - corn husks, steam cooking, etc.  This is my gluten free solution.  This tamale casserole is made in layers,  and the layer ingredients can be whatever you like.  This dish is easy to make ahead for baking later.  It also freezes well.

Cindy’s Tamale Pie

This is a great way to use any leftover baked chicken, turkey, beef or pork you may have on hand.
If you don't have those - it works great with seasoned ground beef, bison, pork, or turkey.
Next month, I will be sharing a vegan version of this recipe.

Grease 9x13 cake pan (or 2 quart casserole dish).

Measure into a large saucepan:

3 cups cornmeal

6 cups water

1 teaspoon salt

2 tablespoons cooking oil (olive, safflower, or canola)

Stir constantly over medium high heat until bubbly and thickened.

Spread ½ cornmeal mixture in the bottom of the pan.

Layer on the following ingredients as desired:

1 can fire roasted diced tomatoes

1 can corn

1 can diced green chilies

1 can black olives (sliced)

1 can pinto beans

Sauteed onion, garlic, green pepper

Shredded cooked meat – pork, chicken, beef, turkey

                                    Or

1 lb cooked ground meat

                                   

Season with chili powder, cumin, salt, pepper as desired.

Spread remaining ½ cornmeal mixture over the top. 

Sprinkle with cheese if desired. 

Bake in 350 degree oven until heated through ( 30 minutes to 1 hour).

May be made ahead and stored in refrigerator or freezer until ready to use.