Friday, April 9

Gluten Free Jazzy Taco Pie

Pie Filling
3/4 lb ground beef
1 can or pint pinto beans (or other beans)
taco spices - cumin, paprika, garlic & onion powders, salt, (or spices from a taco packet) to taste
1 cup salsa

Cornbread topping
1 cup white rice flour (you could probably sub all purpose if you are not GF)
3/4 cup stone-ground cornmeal
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 beaten eggs
1 cup milk
1 tablespoon honey (I just put a squirt in and guessed on the quantity here)
1/4 cup melted butter
1 4-oz can diced green chilies
1 cup cheese

Preheat oven to 400* Brown and season ground beef to taste. Add rinsed beans and salsa, remove from heat. Put in the bottom of a deep dish pie plate or a square baking dish. (I used the Pampered Chef Deep Dish Pie plate, just to give you an idea of size)

Mix dry ingredients together, whisking to thoroughly combine, set aside, whisk together the rest of the ingredients in a separate bowl, add to dry ingredients and mix to combine. Pour on top of beef and bean mixture, bake at 400* until the top of the cornbread is golden brown and a toothpick inserted comes out mostly clean, about 35 minutes.

Serve with tomatoes, lettuce, sour cream, additional salsa if desired.

I would also have experimented with adding whole kernels of corn into the cornbread topping, but my husband is not fond of that! The cornbread topping was not at all sweet, so if you like a little bit sweeter of a cornbread you might want to add a bit more honey.


Mary Ann said...

Mmmm...sounds good!

Karen said...

Mmm! We love taco pie but have never tried the cornbread topping. Filing away for future use!