Fructose Free Classic Tamale Pie
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Learn more →Ingredients
6 servings
For the filling
- 1 lb ground beef (80/20)
- 1 medium yellow onion, finely diced
- 1 medium green bell pepper, finely diced
- 3 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 1 can (14.5 oz) diced tomatoes, with juices
Ingredient noteTomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn kernels
For the cornbread topping
- 1 cup yellow cornmeal
- ½ cup all-purpose flour
- 1 tbsp granulated sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- ¾ cup whole milk
- 1 large egg
- 3 tbsp unsalted butter, melted
- ½ cup shredded cheddar cheese
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- sour cream, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place a 12-inch oven-safe skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains at the center, about 6–8 minutes. Drain off all but about 1 tablespoon of fat.
- 2
Reduce the heat to medium. Add the onion and bell pepper to the skillet and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
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