Who doesn’t love a one-pot meal? This easy Gluten Free Tamale Pie gets whipped up in a cast iron skillet, making for a deliciously rustic recipe. Made with fiber-packed beans and butternut squash, grass-fed ground beef, and chockfull of flavorful Mexican spices, this Southwestern baked casserole is topped with a sweet and spicy jalapeno cheddar cornbread crust. It’s the perfect healthy, satisfying recipe for Thanksgiving (or any time of the year!).
This post is sponsored by Better Bean Co. All thoughts and opinions are my own. Thank you for supporting the brands that make it possible for Root + Revel to provide free content and healthy living inspiration.
These are the dishes that will likely fill up your dining room table this Thanksgiving. But there’s one ingredient that’s mysteriously missing on most families’ tables, and it’s an ingredient that was actually an integral part of the very first Thanksgiving.
Do you know what it is? I’ll give you a hint.
It’s a plant-based protein that just might be the most versatile food on the planet.
It’s full of gut-friendly fiber, antioxidants, B vitamins, iron, magnesium, potassium, copper and zinc.
It may decrease your risk of diabetes, heart disease, cancer and even lower your cholesterol.
AND it’s low in fat and calories, but high in good carbs which helps with weight management by keeping us feeling full longer, and can even curtail fatigue and irritability. Any guesses?
Yes, it’s true. Beans were a key component of Native American Cuisine, yet we rarely serve them in modern-day Thanksgiving meals. Not this year!
No, this year, beans are going to be a MAJOR part of my fall harvest celebration.
If the above health benefits weren’t enough to persuade you, need I remind you that beans are also extremely wallet-friendly and beyond convenient and easy to prepare.
Though you can buy beans canned, frozen or dry, I’ve recently become addicted to an adorable container of refrigerated, prepared beans I stumbled across at Whole Foods earlier this year.
Better Bean Co. offers eight delicious flavors of beans (from Tuscan White Beans to Roasted Chipotle Red Beans), making it easy and tasty to eat beans regularly.
My husband and I go through at least a tub per week, often just dipping tortilla chips straight into the container. #noshame
I’ve smothered their refried beans on tortillas with some cheesy eggs and hot sauce for a quick breakfast, I’ve served their baked beans at many a summer cookout, and now, this Thanksgiving I’m using their Three Sisters Chili beans to make this incredibly delicious Tamale Pie recipe.
Named for three companion plants of Native American agriculture (beans, corn and squash), these chili beans scream Thanksgiving and Fall to me–plus the added tomatillo and ancho give the beans a rich, complex flavor that pairs perfectly with jalapeno cheddar cornbread.
Yeah, you’re gonna wanna make this tamale pie STAT!
And to make it even easier for you to do so, Better Bean Co is giving EVERYONE a free tub of beans. Get your coupon with the code ROOTREVEL here.
How to Make Jalapeno Cheddar Cornbread
Yes, beans are the star of this tamale pie recipe, but this sweet and spicy jalapeno cheddar cornbread is definitely winning Best Supporting Actress!
The good news, other than the fact that the flavor will rock your world of course, is that the cornbread is gluten-free and vegan-friendly (just leave out the cheese). But if you’re not vegan or lactose-intolerant, bring on the cheddar.
It’s literally less than 1 tablespoon per serving, so we’re not talking anything crazy here.
Moderation is the name of the game at my house on Thanksgiving, and a little bit of cheese goes a long way in this cornbread recipe.
To make it, you simply combine the 7 pantry staple ingredients in a bowl, stir and then pour over your cast iron skillet that’s bubbling away with tamale pie goodness. So easy!
Speaking of tamale pie…
How to Make Tamale Pie
Ok, I got ahead of myself there. That cornbread is just so dang good. But of course, this recipe starts with the filling.
Onions, bell peppers, grass-fed ground beef (get $10 off + free bacon when you order from my fave meat source with the code ROOTANDREVEL), butternut squash, Mexican spices and, of course, the star: Better Bean Co.’s Three Sisters Chili Beans.
These beans are perfect in this savory Fall recipe because they’re also made with non-GMO corn, Red Beans, Black Beans, Tomatillo, Yam, Lime Juice, Jalapeno, Ancho Pepper and Chipotle.
Don’t forget, Better Bean Co is giving EVERYONE a free tub of beans. Get your coupon with the code ROOTREVEL here.
Even better: Better Bean Co‘s beans contain no harmful additives, no toxic preservatives, no natural or artificial flavors, no excess sodium, fat and sugar. Just real food, grown on organic or sustainable farms. And it tastes REAL GOOD!
Just sautee everything up in your favorite cast iron skillet, top with the cornbread batter and bake for 30 minutes. Dinner is served!
This tamale pie recipe would make for an awesome lunch or appetizer on Thanksgiving, or if you leave the ground beef out, you could serve it as a rustic, satisfying side dish with your turkey and cranberry sauce.
Or leave the ground beef in, you do you. It’s Thanksgiving. No judgment.
Top it all off with some fresh cilantro and a squeeze of lime juice and you may have just found your new favorite one-pot meal!
If you try this recipe for tamale pie, be sure to share a photo and tag me @rootandrevel on social media–I’d LOVE to see how it turned out for you!
And remember, Better Bean Co is giving EVERYONE a free tub of beans. Get your coupon with the code ROOTREVEL here.
Tamale Pie Recipe with Beans + Jalapeno Cheddar Cornbread (Gluten Free)
Who doesn't love a one-pot meal? This easy Gluten Free Tamale Pie gets whipped up in a cast iron skillet, making for a deliciously rustic recipe. Made with fiber-packed beans and butternut squash, grass-fed ground beef, and chockfull of flavorful Mexican spices, this Southwestern baked casserole is topped with a sweet and spicy jalapeno cheddar cornbread crust. It's the perfect healthy, satisfying recipe for Thanksgiving (or any time of the year!).
For the filling:
- 1 tablespoon organic avocado oil
- 1/2 large white onion diced
- 1 cup bell peppers diced (I recommend a mix of red, yellow and green)
- 1 pound organic, grass-fed ground beef
- 1 teaspoon organic chile powder
- 1 teaspoon organic cumin
- 1 teaspoon organic paprika
- 1 container Better Bean Co.'s Three Sisters Chili Beans
- 1 cup butternut squash cubed
- 1 15-ounce can organic diced tomatoes (no salt added)
- salt and pepper to taste
For the cornbread:
- 1.5 cups organic cornmeal
- 2 tablespoons gluten-free all-purpose flour
- 2 tablespoons organic coconut sugar
- 3 teaspoons baking powder
- 2 organic pastured eggs
- 2/3 cup organic nut milk I recommend Forager Cashew Milk
- 3 tablespoons organic avocado oil
- 1 jalapeno sliced
- 1/4 cup organic raw cheddar cheese shredded
- cilantro and lime juice
- Heat avocado oil in a large cast iron skillet over medium-high heat. Add the onions and peppers and saute until soft, about 3 minutes. Add the ground beef, and cook until browned, about 5 minutes. Season with spices, add beans, butternut squash and diced tomatoes, stirring to combine. Season to taste with salt and pepper. Remove from heat.
- Preheat the oven to 350F. Meanwhile, in a large glass bowl, combine cornmeal, flour, sugar, and baking powder. Whisk to combine.
- In a separate bowl, combine eggs, milk, and avocado oil. Whisk to combine, then add to the cornmeal mixture and stir until combined.
- Pour cornbread mixture over top of the beef and bean skillet. Spread into an even layer with a spatula. Top with jalapeno slices and cheddar cheese. Bake for 30 minutes, or until cornbread is set and slightly golden on top. Serve and enjoy!
Photo Credit: Heidi Geldhauser
Disclaimer: This post includes affiliate links, and I will earn a commission if you purchase through these links. Please note that I’ve linked to these products purely because I recommend them and they are from companies I trust.