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5 from 6 votes
Tamale Pie Recipe with Beans + Jalapeno Cheddar Cornbread (Gluten Free)
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins

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!). 

Course: Main Course
Cuisine: Mexican
Keyword: gluten free cornbread, healthy tamale pie recipe, jalapeno cheddar cornbread, tamale pie, tamale pie casserole
Servings: 8
Calories: 436 kcal
Author: Olivia Johnson
For the filling:
For the cornbread:
To garnish:
  • cilantro and lime juice
  1. 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.
  2. Preheat the oven to 350F. Meanwhile, in a large glass bowl, combine cornmeal, flour, sugar, and baking powder. Whisk to combine.
  3. In a separate bowl, combine eggs, milk, and avocado oil. Whisk to combine, then add to the cornmeal mixture and stir until combined.
  4. 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!