Gluten Free Tamale Pie

Spice up Taco Tuesday with this gluten free tamale pie- seasoned beef and veggies with a gluten free cornbread-biscuit topper!



  • Olive oil
  • 1 large onion, diced
  • 4 bell peppers, diced
  • 10-16 oz. salsa or enchilada sauce
  • 1 1/2 lbs. grass-fed ground beef
  • 1 pkg. taco seasoning mix
  • 1 c. shredded cheese

Gluten Free Cornbread Biscuit Dough

  • 1/4 c. gluten free flour
  • 1/4 c. + 2 Tbsp. corn meal or corn flour
  • 1/4 c. corn starch
  • 2 Tbsp. buttermilk powder
  • 1/4 tsp. Xanthan gum
  • 1/2 Tbsp. baking powder
  • 1/4 tsp. salt
  • 1/2 tsp. cumin
  • 4 Tbsp. butter, cold and cubed
  • 1/2 c. milk


  • Heat a large skillet with 2 Tbsp. of olive oil over medium-high heat. Sauté the onion and peppers for 5-8 minutes. Season with salt and pepper. Remove from the heat and pour into a baking dish. Spoon salsa or enchilada sauce on top.
  • Using the same skillet, brown the ground beef for 6-8 minutes. Season with salt and pepper. In a small bowl, mix the taco seasoning packet with 1/3 - 1/2 c. water (follow package directions.) Pour over the beef and allow to cook for an additional 3-4 minutes. Spread beef over the veggie mixture. Next, top with shredded cheese.
  • Preheat the oven to 400 degrees.
  • In a medium mixing bowl, whisk the gluten free flour, corn meal, corn starch, buttermilk powder, xanthan gum, baking powder, salt, and cumin. With clean hands, two forks, or a pastry blender, cut in the butter. Mixture should resemble small crumbles. Next, pour in the milk. Use a spatula to mix, until a sticky dough is formed. Cover the beef with pieces of the biscuit dough.
  • Bake for 18-22 minutes, until the biscuits are beginning to brown.