For the dough layer:
- 2 cups gluten free corn flour (I used Maseca brand)
- 1 tbs. garlic powder (not garlic salt) or finely minced fresh garlic
- 1 tbs. onion powder or minced dried onion
- 2 tbs. beef or chicken bouillon (gluten free) if you aren't using broth
- 1 1/4 cups water or broth
- 2-3 tbs. salsa (you can use red salsa, chipotle salsa or green verde salsa)
Mix all the dough ingredients together well. You can use a mixer or mix it by hand. It will resemble pie crust or sugar cookie dough in texture.
Other ingredients you will need:
- 1 1/2-2 cups pre-cooked meat (any type of meat you want to use. I used shredded cooked pork loin today because that is what I had on hand. You can use rotisserie chicken, chopped chicken breasts, turkey, ground beef, ground turkey, shredded beef or if you are vegetarian you can use beans (re-fried or black beans).
- 2 cups cheese (I use whatever I have on hand). You can use thinly sliced or shredded cheese
- 1 cup salsa (any type of salsa you like). I used green verde salsa today which I really like with shredded pork or chicken. I like the red salsa with beef or beans.
- 1 1/2 cups cottage cheese (I used 2% fat cottage cheese but any of it will work)
Press half of the dough thinly in the bottom of 9x9 greased pan. Layer with cottage cheese. Then layer on the meat or beans. I used shredded pork loin today. Pour on the salsa then layer on 1 cup of the cheese. I hand press the other half of the dough onto a piece of waxed paper or thin cutting board close the shape of my pan. Flip the dough on top. It doesn't have to be perfect. I layer the remaining 1 cup of cheese on top. The other option is to crumble the rest of the dough on top rather than rolling it out. It will taste the same but takes less time. Bake 350 degrees for 45-60 minutes or until cheese is melted and the top layer of the dough appears slightly firm (like a baked pie crust).
If you find this to be too difficult to layer the crusts or if you need to stretch it for a larger group then you can just divide the dough in half and press each half into a greased pie pan (or one greased 9x13 pan) and make a Mexican dinner pie without a top crust. Divide the ingredients equally among both pies or layer it equally on the 9x13 pan. I like to sprinkle crushed tortilla chips on top if I don't do a top crust. It just makes it look more finished and gives it a nice crunch. Cool for at least 15 minutes before cutting into slices.
|Dough has a pie crust or biscuit like texture|
|Pressing half of dough into 9x9 greased pan|
|Ready to start adding other ingredients|
|I used about 2 pounds shredded pork (pre-cooked)|
|Layering items on top of dough crust|
|The green verde salsa|
|Ready for the top crust OR crushed tortilla chips|
|This one has a dough layer on top then I added shredded cheese on top|
|This version has just the bottom crust with crushed tortilla chips on top|
|Up close view of the layers|
|Ready to eat!|
Gluten Free Casually