Gluten Free Tamale Pie

• 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.