Dairy-Free Tamale Pie
This dairy-free tamale pie delivers comfort and flavor in every bite, making it a must-try for anyone seeking a hearty, allergen-friendly meal. Featuring a perfectly seasoned filling of ground turkey—or a plant-based alternative for a vegan option—combined with zesty spices, black beans, corn, and diced tomatoes, this pie is as nourishing as it is delicious. The golden cornmeal crust, enriched with unsweetened almond milk and a touch of maple syrup, creates a wholesome, gluten-free topping that is as tender as it is satisfying. The recipe is simple to prepare, with only 20 minutes of prep time and an additional 40 minutes to bake. Customize your tamale pie with pickled jalapeños and fresh cilantro for a pop of flavor and serve it warm for an easy weeknight dinner or a crowd-pleasing entrée. Perfect for those seeking bold, Southwest-inspired dishes without dairy, this dish is sure to be a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 pound Ground turkey (or plant-based crumbles for a vegan option)
- 1 15-ounce can Canned diced tomatoes, with juices
- 1 15-ounce can Canned black beans, drained and rinsed
- 1 15-ounce can Canned corn, drained
- 1 tablespoon Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 cups Unsweetened almond milk (or other non-dairy milk)
- 1 cup Cornmeal
- 1 teaspoon Baking powder
- 1 tablespoon Maple syrup
- to taste Pickled jalapeños (optional, for garnish)
- to taste Cilantro, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Add the minced garlic to the skillet and cook for 1 minute, stirring constantly to prevent burning.
Add the ground turkey (or plant-based crumbles) to the skillet. Cook until browned, breaking it apart with a spoon, about 6-8 minutes.
Stir in the diced tomatoes with their juices, black beans, corn, chili powder, cumin, smoked paprika, salt, and black pepper. Simmer the mixture for 5 minutes to allow the flavors to meld.
Transfer the filling to a greased 9-inch pie dish or casserole dish and spread it out evenly.
In a medium saucepan, heat the unsweetened almond milk over medium heat until just warm (not boiling). Remove from heat and gradually whisk in the cornmeal, baking powder, and maple syrup until smooth.
Pour the cornmeal mixture over the filling in the pie dish, spreading it out evenly with a spatula.
Bake the tamale pie in the preheated oven for 25-30 minutes, or until the cornmeal crust is set and lightly golden on top.
Let the tamale pie cool for 5 minutes before serving. Garnish with pickled jalapeños and chopped cilantro, if desired.
Nutrition Facts
Calories |
2641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.5 g | 103% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 6038 mg | 263% | |
| Total Carbohydrate | 336.6 g | 122% | |
| Dietary Fiber | 56.4 g | 201% | |
| Total Sugars | 46.3 g | ||
| Protein | 154.4 g | 309% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 1043 mg | 80% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 4191 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
