Table scene with Gluten Free/Corn Free Tamale Pie in both a casserole dish and on a plate, garnished with avocado slices, radish slices and micro greens

Gluten Free/Corn Free Tamale Pie

This Gluten Free/Corn Free Tamale Pie is a gut-healthy version of the classic. Additionally, there are no nightshades, making it an allergy friendly dish!

Table scene with Gluten Free/Corn Free Tamale Pie in both a casserole dish and on a plate, garnished with avocado slices, radish slices and micro greens
Gluten Free/Corn Free Tamale Pie

When I told my husband that I was going to make a tamale pie without corn, gluten, or nightshades, he gave me a sideways glance and said, “Okaaaaaaay…”  He’s an Arizonan with memories of church potluck tables full of authentic Mexican food, especially tamale pie. He was quite skeptical of some crazy AIP version of same.

Until he tried it.

I watched him taste it to gauge his reaction, careful not to appear too eager. “It’s good!” he said, with the tone of voice someone uses when they are surprised by their own words. Yay! A win for the AIP!

I made a full pan of this recipe, and by the time we were done with dinner, three of us left only one serving in the pan. Sooooo, I had to share it with you.

Closeup of Gluten Free/Corn Free Tamale Pie, garnished with avocado slices, radish slices and micro greens
Gluten Free/Corn Free Tamale Pie

The topping

If you are familiar with tamale pie, you know that the topping is typically made from cornmeal, and you may be wondering how this topping can be gluten free and corn free. The secret is… PLANTAINS! Plantains make a batter that is comparable in texture and in its slight sweetness. It works well enough that we all went back for seconds (ok, thirds).

You will need a good food processor to accomplish the batter. This is the one I use. It works like a champ!

Serving suggestions

I think a big ol’ green salad is called for. You could have Southwest Spinach Salad or a simple Caesar salad, using my GF/DF/EF Caesar Dressing. Ooooo, Spinach Cherry Summer Salad would be good, too! You choose.

Though it is now summer, this recipe is “evergreen.” I hope you enjoy it!

As always, I am wishing you great love and deep healing!

💗,

Wendi

P.S. If you want more fun recipes, please browse my cookbooks on this page, and choose one for your very own! Thank you for supporting my bloggy efforts! 🙂

Gluten Free/Corn Free Tamale Pie

Recipe by Wendi’s AIP Kitchen – http://www.wendisaipkitchen.com Course: MainCuisine: AIP, Paleo, MexicanDifficulty: Medium
Servings

6

servings
Prep time

20

minutes
Cooking time

35

minutes

This Gluten Free/Corn Free Tamale Pie is a gut-healthy version of the classic. Additionally, there are no nightshades, making it an allergy friendly dish!

Ingredients

  • 2 green plantains, peeled and sliced (about 2-3 cups)

  • 1/2 cup cassava flour

  • 1/4 cup extra virgin olive oil

  • 1/4 cup -1/2 cup full fat coconut milk (see directions)

  • 1 tsp + 1 tsp sea salt, divided

  • 1 lb ground beef

  • 1 cup chopped onions

  • 1/2 cup finely chopped celery

  • 1 tsp garlic powder

  • 1/4 tsp black pepper (omit for elimination phase of AIP)

  • 1/2 cup sliced black olives

  • 1/4 cup pumpkin purée

  • 1/4 cup chopped green onions

  • 2 TBSP red wine vinegar

  • 1/2 TBSP large flake nutritional yeast

  • Optional garnishes: green onions, avocado slices, micro greens, shaved radishes (Use an adjustable mandolin.)

Directions

  • Preheat oven to 350 degrees F. Place plantains, flour, oil, ¼ cup coconut milk and 1 teaspoon of salt in a food processor. Process until smooth, scraping down the bowl as necessary. You should have a thick batter. You may need to add more coconut milk to get this consistency. (See photo. The amount of coconut milk you need will depend on the size of your plantains and how fluffy your cassava flour is!) Set aside.
  • In a large skillet, brown the ground beef over medium high heat with onions, celery, 1 teaspoon of salt, garlic powder, and pepper (if using). Once the beef is cooked through, add the rest of the ingredients. Stir to combine.
  • Spread the skillet mixture evenly on the bottom of an ungreased 9 X 12 baking dish. Using a spatula or the back of a spoon, press the mixture flat in the pan. Spoon the plantain dough over the meat in dollops, and spread with an offset spatula to even it out. (It does not need to be perfect!) Bake uncovered for 20 minutes. Garnish as desired. Serve next to a big green salad.

Notes

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