Tamale Pie, by Diane

This one was a winner! I wanted another new recipe as we are heading into our second trial of Whole30 this Monday. I made a few changes here (added garlic and onion), and would make a few more after tasting this (needed more enchilada sauce, and the sauce would have been better mixed through instead of poured on top), but it was really delicious and a good hearty meal for the week! I made it with corn, but it could be Whole30 with cauliflower (as the original recipe calls for). Posting the recipe with changes below.

Ingredients:

2 small sweet potatoes
1 cup corn meal
1 4oz can diced green chiles (I got fire roasted)
2 eggs
Salt and pepper
1 tbsp. oil
2 lb ground beef
1 small white onion, diced
2 cloves garlic, minced
1 tsp each cumin and chili powder
2 15 oz cans tomato sauce
1 tsp each of oregano, garlic powder, and cumin
2 tbsp. chili powder
1/4 tsp cayenne (I used Tony Chacere's here, about 2 tsp)
4 tbsp. nutritional yeast (or regular cheese)

Directions:

1. Cook sweet potatoes until soft, combine in a food processor with corn meal, chiles, eggs, and salt and pepper to taste.

2. Preheat oven to 400.

3. Grease a cast iron skillet, spread the mixture evenly across the bottom and sides of the pan to form a crust. Bake for 25 min.

4. While the crust cooks, brown the beef in a skillet with onions and garlic. Drain, then add back into the pan with the 1 tsp of cumin and chili powder. Set aside.

5. In a bowl, whisk tomato sauce, oregano, garlic powder, cumin, chili powder, and cayenne/Tony's until combined. Mix well with the beef mixture.

6. Pour the beef/sauce mixture into the crust, top with nutritional yeast, and bake another 10 minutes.