Gluten Free Cornbread Taco Pie



1 pound ground beef
1 tablespoon Beef Better Than Bouillon
1 cup water
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon oregano
1 teaspoon paprika
2 teaspoons ground cumin
1 teaspoon sugar
1 tablespoon cornstarch

1 3/4 cups gluten free corn flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon xanthan gum
2 teaspoons sugar
2 cups shredded cheddar or Mexican blend cheese--divided
1- 4 oz can of diced green chilies (mild or hot)
2 eggs
1 cup milk
1/2 cup sour cream
4 tablespoons melted butter


Brown ground beef; drain. Mix together the bouillon and water until almost dissolved. Combine the next 8 seasoning ingredients, add mixture to meat and coat well, then add water and bouillon. Stir until thickened and set aside. For the cornbread, combine the corn flour and next 4 ingredients. Mix well; stir in well drained chilies until coated, and add 1 cup of the shredded cheese. Whisk together the eggs, milk, and sour cream. Combine the dry and wet mixtures until liquid is absorbed. Spray a 9 x 13 pan then pour in the melted butter. Evenly spread the cornbread mixture on top of the butter then evenly spread the meat on top of the cornbread. Preheat the oven to 400* and bake for 10 minutes; turn the oven down to 350* and bake another 20-25 minutes or until the center is done. Place the remaining 1 cup of cheese on top. Serve with your favorite taco toppings such as: diced tomatoes, chopped onion, cilantro, avocado, black beans, sour cream, salsa, lettuce, and olives.

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