Tamale Pie (adapted from the corn meal box, since I don't like all the stuffs they like)
FILLING
1.5 lbs. ground beef (or shredded chicken or whatever)
1 sm. onion, chopped (we used 1/2 a medium red onion, since Vidalia onions aren't around here)
2 cloves garlic, finely chopped
16 oz. gluten-free enchilada sauce
1 c. whole-kernel corn
1 tsp. salt

CRUST
2.25 c. yellow corn meal
2 c. water
12 fl. oz. evaporated milk
1 tsp. salt
4 oz. diced green chiles
4 oz. shredded cheddar cheese
3 oz. sliced jalapeños

PREP
FILLING: cook beef, onion, and garlic in large skillet until beef is browned; drain. Stir in enchilada sauce, corn, and salt (next time, I'll put the corn in the crust, not in the filling).
CRUST: preheat oven to 425F. Grease 12x8 baking dish (we used butter, since PAM is *not* gluten-free). Combine corn meal, water, evaporated milk, and salt in medium saucepan. Cook over medium-high heat, stirring frequently, for 5 to 7 minutes or until thickened. Stir in chiles. Reserve 2 c. corn meal mixture; cover with plastic wrap. Spread remaining corn meal mixture on bottom and up sides of prepared baking dish. Bake for 10 min. Cool in dish on wire rack. Spoon beef filling into corn meal crust. Spread reserved corn meal mixture over beef filling. Bake for 20 min. Sprinkle with cheese. Turn off oven, but pop the dish back in the oven to melt the cheese. Garnish with jalapeños.

Bon's Guacamole
2 fresh avocados
juice of one lemon
.25 c. diced red onion
1 Tbs. sour cream
1 Tbs. prepared salsa
salt & pepper to taste
pinch cayenne pepper
pinch chili powder
1 oz. sliced jalapeños

Yum!

Seriously, this made so much food, I've had to freeze it for many meals to come! Hope it reheats from frozen well. It does reheat from refrigerated well.