This easy keto tamale pie or Mexican cornbread casserole features seasoned ground beef baked into a Gluten-free “cornbread” base. Serve with your favorite taco toppings for a great meal the whole family will enjoy.
I have a great focaccia recipe on the site that I’ve neglected since posting. I’ve finally experimented with it and have fallen in love with it again. It makes an amazing base for this keto taco pie.
I grew up eating Tamale Pie. Mom added corn, black olives, beans, and veggies to seasoned ground beef then topped it with cornbread batter before baking. And that's how it got its name, because the cornbread takes place of the masa in tamales.
Mom's simple, hearty Mexican cornbread casserole was warming and tasty on a cold night. I loved it so much that I knew I needed to make a low carb version!
Keto Tamale Pie or Mexican Cornbread Casserole - YUM!
This low carb recipe is a quick and dirty version of mom’s using homemade taco seasoning and lean ground beef. I use the focaccia recipe for gluten-free “cornbread” base and bake the taco meat on top.
To get a true cornbread taste without corn, I used Amoretti Sweet Corn Extract that found on Amazon. It is pretty pricey, but since it’s very concentrated, it will last for years. It really did taste like cornbread.
To prepare this tamale pie, I first cook the seasoned ground beef. While it cools, I make the “cornbread” base in the food processor and gently spread it into a greased 10-inch cast iron skillet. Spoon the seasoned ground beef on top, add some cheese and bake for 30-40 minutes.
Just cut and serve. Topping with sour cream and salsa really brings all those great Mexican tastes together. We also added cilantro and sliced avocado. It was a great tasting family approved meal.
Keto Tamale Pie (Mexican Cornbread Casserole) is 5 net carbs per serving.
Keto Tamale Pie (Mexican Cornbread Casserole)
Ingredients
Ground Beef Taco Meat
- 1 pound lean ground beef
- 2 tablespoon homemade taco seasoning
- 2 tablespoon tomato paste
- ½ cup beef broth
- salt and pepper to taste
- 1 cup cheddar cheese (divided use)
"Cornbread" Base
- 1 cups Part Skim Mozzarella Cheese, shredded (cheddar, Monterey Jack or pepper Jack)
- 2 cups almond flour
- 2 ounces cream cheese (softened in microwave)
- 3 large eggs
- 1 tablespoon baking powder
- ¼ teaspoon Amoretti Sweet Corn Extract (OPTIONAL)
Instructions
Ground Beef Taco Meat
- In a cold pan, set over medium heat, break up and cook the ground beef until very fine. Add the taco seasoning, tomato paste, and beef broth, cooking until much of the liquid is absorbed. Taste and adjust seasonings per your liking and allow to cool a little. Mix half of the cheddar cheese into the meat.
"Cornbread" Base
- Preheat oven to 350 degrees F. Liberally butter or oil a 10-inch cast iron skillet.
- Place the cheeses, eggs, almond flour, baking powder and extract (if using) in a food processor. Process until a thick batter forms.
Method:
- Spoon the batter into the prepared cast iron skillet and gently spread evenly to the sides of the pan.
- Top the batter with the taco meat and bake for 35-40 minutes. Add the remaining cheddar cheese and return to the oven until melted.
- Let the taco bake cool for 5-10 minutes before serving.
- Serve with sour cream, salsa, guacamole, tomatoes, cilantro or black olives. Serve with a crisp salad. Serves 8.
Video
Notes
Nutrition
Low Carb Mexican Chicken Casserole
Karen M
Simply delicious!
Rivkah
I just wanted to say this recipe is amazing. I had leftover “corn”bread from a previous recipe and I just crumbled it up on the bottom of a greased pan, stirred in some grated cheddar, and added some green chilis and then followed the rest of the instructions - put the meat mix on top and baked… and it turned out great! Thank you for this resource.
Nancy
Just tried this recipe. Like a lot of your other comments, me and my non keto husband found this to be excellent. And I love that I can freeze this for leftovers, this is a win-win!! Thank you for the excellent recipe.
Adrienne G
Love this recipe! It’s been in our meal planning for along time now!
If you freeze this, what do you recommend for thawing and reheating?
Sarah
Is this something I could freeze portions for reheating?
Kim Hardesty
Yes, Sarah. It freezes beautifully. (Except, add any lettuce, tomatoes, or salsa after thawing and reheating.) -Kim
Tom
This is really good! I like to top it with a Tbsp of sour cream, which only adds 1/2 carb. It was so easy to make and bake, definitely going into my rotation. I'm on more of a moderate carb diet, so I cut this into 6 slices, which is about 7 net carbs per slice.
Kim Hardesty
I'm glad you liked the recipe, Tom! -Kim
Marie M
Question for Mexican cornbread pie- I don’t have cast iron or bake-able frying pans. Can I use a 13x9 bake pan? Is there something you recommend? I really am looking forward to making this!!
Kim Hardesty
Hi Marie. Try using an 8x8 baking dish and remember that glass takes longer to heat up but stays hotter longer. If the base is dry the first time, you can adjust the baking temperature down by 25 degrees F or adjust cooking time. -Kim
Marie
Thanks so much. Just got the extract... making it tomorrow 🙌👏🙌
Valerie
I can't believe this is low carb. What kind of sorcery is involved in making almonds taste like cornbread? The world may never know! I didn't use/have the corn extract, but it's delicious without! (tip: if you like a "sweet" cornbread - maybe add a teaspoon or two of of Lakanto granulated. I always made my tamale bakes with Jiffy mix in the past, which definitely has sugar)
It reheats beautifully for lunch the next day. And I'm guessing it's good served cold, too, because my 2nd grader took it for lunch today and he said it was great :)
Thanks for a great recipe!
Kim Hardesty
I'm so glad the whole family liked this one Valerie! -Kim
Nancy K
I miss what we always called tamale pie and was so great. Lots of leftovers so got to enjoy it again and again!
Adrienne G.
I've made this taco pie about a dozen times now. After the first time I made it, my husband said "put this in rotation" which is always a good indicator of how much the family enjoys it! He doesn't even do the low-carb thing, that's how tasty it is! I make the recipe exactly as written and wouldn't change a thing! It is great for dinner and is a great take-to-work lunch option. It is a nice change from the usual low-carb meat+cheesy saucy casseroles that we often have. I haven't purchased the corn extract yet, maybe someday I'll bite the bullet and get that to try. Thank you for this recipe and all the work you put into your blog!
Kim Hardesty
I'm so happy your family likes this recipe, Adrienne. It's one of our favorites, too. Thank you for taking the time to let me know. I have seen less expensive corn extracts on Amazon, but I haven't purchased them yet because I still have a lot of the Amoretti brand left. You all be well and enjoy your week. -Kim
Deb
This has become me "go to" for a fast, easy, please EVERYBODY meal. It is so good for so little work.
I do mine in a 9 inch cast iron skillet.....use the full amount of topping for only 2/3 of the cornbread crust. That proportion seemed to work best for us.
I do put a round of parchment paper on the bottom of the skillet. That is probably overkill, but absolutley no issue with sticking that way.
Thank you for a great "emergency meal" when I can't think of anything else to make with the little time I've got. A winner.
Kim Hardesty
I'm so happy you like this meal. It's one of my go-to's, too. Try it with the sloppy Joe filling some time. It's just as good. Thanks for taking the time to leave a comment. -Kim
Carrie
Love this recipe! I noticed that the original focaccia bread recipe calls for 2 cups of mozzarella cheese while the "crust" in this recipe only has 1 cup of mozzarella. Can you please let me know if this is intentional? Thanks!
Kim Hardesty
Hi Carrie. Yes, its one cup. I did that intentionally since I added a cup of cheese to the meat. -Kim
Claire
Can't wait to make! Do you think that this recipe would freeze well?
Kim
Yes, Claire, it freezes beautifully! -Kim
Val
Looking for some new low carb keto recipes this one looks really good
Deborah
Really great weeknight meal…..my family really enjoyed it. As others have said, the crust is amazingly cornbread-like. I had ordered the corn extract from Amazon but it failed to arrive in time for dinner but it was great even without it, so it will be amazing with it the next time.
I cut the recipe down to a 2/3 batch to make 5 servings (8 was too many for us) and that worked well in a 9-inch cast iron skillet. I may increase the meat topping back to the full 1 lb the next time as I think that would balance out the crust a little better, at least for us.
Thanks for another “go to” family recipe that is a really nice change from all the “meat and two sides” we always seem to have on low carb. This was a lovely change.
sue
I need your help with the quantity and types of cheeses please. The recipe asks for 1 cups mozzarella, shredded cheddar, Monterey or pepper jack. What is the total quantity of cheeses needed please? Thank you. What kind of a salad do you like with this?
Kim
Hi Sue. ! cup of shredded cheese in the base - your choice of Mozzarella, cheddar or Monterey Jack. 1 cup of shredded cheese stirred into the meat mixture. I hope this helps. -Kim
sue
Kim........Sorry to have issues understanding the cheese. In the recipe you say to top with the cheddar cheese. In my previous question you said to mix it into the meat mixture. Yours looks so good and I do not want to mess it up. I understand to put 1 cup into the crust as well.................. thank you once more!
Kim
Gosh, it would have helped if I read the recipe more carefully to see where the confusion was, Sue. I found it and corrected. Mix half of the cheddar cheese into the cooled taco meat and top the casserole with the remaining cheese. -Kim
Alison Barnes
I made this for dinner tonight and it's going in the rotation! I think I can probably shave 10 minutes off the time to keep it from drying out. Not sure if that is because I used a glass dish or because I'mat 7500 ft. Thanks for the recipe - yummy!
Kim
Alison, I'm so glad you liked the recipe. The glass dish probably helped cause the dryness. Try cooking at a lower temperature. -Kim
Rachel
Hi my name is Rachel
I ran across your website searching for low carb diet.
My mom and husband need to watch what there eating.
My Mon is type 2 diabetic but she’s an amazing Mexican cook. My husband has been having trouble with blood in stool the dr said that he needs to stay away from meat.
So I’m trying to find some good recipes for my loved ones. This is going to be a new life style that we have to start living. I just don’t know how to get started on this new journey. We’re all used to eating tasty
Mexican food. Please if you can email me so I can have access to your recipes.
Sincerely,
Rachel Cavazos
Kim
Hi Rachel. You can find recipes on this blog for free. Can your husband have fish? There are many gorgeous Mexican dishes using fish. Can your husband have a protein source like nuts, cheese and some soy? Beans are not low carb, but mung dall is lower in carbs than other beans and you may be able to substitute it as beans in some Mexican recipes. The important thing is to test blood sugar after trying new foods and recipes to see how they affect him. I am not a nutritionist or a doctor, but many people have found so much improvement being on a low carb/keto diet. Honestly, it's harder if you can't have meat, but not impossible. If you are looking for information on this way of eating please read articles from Low Carb RN, she has a very helpful site. If you have some favorite family recipes, I may be able to lower the carbs in them. You can email me any time at kim [@] lowcarbmaven [dot] com. I had to type it that way so that electronic bots don't spam me. Lol. Have a nice evening, Rachel. -Kim
Emily
This looks yummy! I don't keep cream cheese on hand. Is there anything else I can use as a substitute?
Kim
Hi Emily. You can try making it without it, but I haven't tried it. Maybe some sour cream? -Kim
Jenny
This was so easy and delicious. It was a big hit for Cinco De Mayo. This one is going in my regular rotation.
Judy
Can I make this crust by mixing with hand mixer do not
Have food processors ?
Kim
Yes, Judy. Enjoy. -Kim
sue
In one of the comments you mentioned..."if baking in a glass dish, lower the temp by 25 degrees"...... this was about making the stand alone bread. If I use a glass pie pan to bake the casserole in, would you still recommend lowering the temp? Just bake it longer? I do not have time to order the corn extract before making this....is the crust still similar to cornbread without it?? Thank you
Kim
Hi Sue. Great questions. I haven't made this in a glass baking dish, just a cast iron skillet. Try baking it at the time specified for the skillet and check it 10-15 minutes before it should be done to see how it's going. Glass has a lot of carryover cooking so the recipe could get a little dry if cooked for too long. I would pull it out just as the center is still moist, but not wet and raw. -Kim
Tom
This is so delicious! I made it for a potluck and everyone loved it. I have a food intolerance to almonds so I subbed 2/3 cup of coconut flour and increased the eggs to 5. It turned out amazing!
Kim
I'm so glad the recipe was well received, Tom. Thanks for sharing your coconut flour sub for the almond flour. I will add it to the notes. Have a great week! -Kim
Tracey
This was SOOOOOOOO good. Never heard of corn extract but ordered it from your link. 2 Thumbs up. My carb consuming family members ate it and loved it. Note: the corn extract smells like heaven. Perfect addition to my arsenal of flavors. This recipe is a KEEPER.
Ping
Kim, really like the taste of the "Cornbread" Base part. Can I possibly to make it as standalone as in loaf or muffins? If yes, what size of pan, oven temperature, and how long to bake? Thanks
Kim
Yes, you can make it as a stand alone, Ping - it's actually my focaccia recipe. I haven't made it as muffins, but I'm sure it will work. As far as cooking... I would do an 8x8 pan or cook it in a skillet at 350 degrees F until you think it is done... maybe 20 minutes? Take it out just when you think it is still a tiny bit moist and cover with a tea towel to absorb steam. If baking in a glass dish, reduce oven temperature by 25 degrees. I dislike baking low carb things in glass because it holds so much heat for such a long time. Things tend to over-bake. I hope this helps. -Kim
Ping
Kim, I made the “cornbread base” alone tonight, it turnsed out great. THANK YOU!! I have a question, when it is “alone” as bread, I can taste/smell the egg [not that bother me or not good] I wonder if you have any suggestions to add a bit some kind spice? Thank you for sharing great recipes.
Kim
Hi Ping. Adding the corn extract helps disguise any egg smell. You can probably use cheddar cheese and for cornbread and that may help. The original recipe, which is a focaccia recipe and available on the site, uses olive oil and herbs on top and the egg taste or smell is not apparent. -Kim
Ping
Hi Kim, good recipe again. Thank you! My came out dry as well. I notice that at least one of your replies to the readers’ comments on almost all of you “bread/crust” recipes for the possibility of wrong amount of the almond flour, such as the reply to Vicki “having lumps in the almond flour will result in using more than a recipe calls for…”. I just wondering why not (post the almond flour ingredient in weight as in ounces, gram by weight the amount of the almond flour you used for that particular recipe). I am referring to the almond flour only since it is the ingredient that is frequently replied as tricky& causing issue. I know there are conversions available on the website such this website stated “1 US cup (cup us) of almond flour volume equals: 3.39 ounces (oz) in almond flour mass” However it is not the same as the ingredient you actually weighted for that specific recipe. Just a suggestion to eliminate the guessing/ frustrations. Thank you for sharing,
Kim
Hi Ping. I'm sorry your recipe turned out dry. I used to have weights of ingredients listed several years ago but people complained so much that I had to change them. Also, I offered weights in addition to American measurements and when I changed recipe cards it messed up all of my recipes! Yikes! So, that's where I am now. Thank you so much for the suggestion, I may try to employ including weights again at some point. I hope you have a wonderful week. -Kim
lora
I'm looking to try this recipe tonight, but just to comment to the weights.... I've tried your recipes with both standard imperial measuring and using a scale to use the weights you've provided on other recipes.... and, as expected, the weighted versions are by far superior. Your recipes are my go-to for anything baked and still keto friendly. Your command of alternative flours is amazing, and only need minimal adjustment for me a 4,500' in altitude.
Danielle
SO GOOD. I had to make a few adjustments based on what I had in my kitchen. Used chicken bone broth instead of beef broth, and Rao’s sauce instead of tomato paste. Skipped the corn extract. The dish tasted absolutely delicious. The crust had a great texture and is honestly the most bread-like substitute I’ve had since going keto. Thank you for this recipe. Am looking forward to switching up the ingredients some more and maybe making an Italian flavored one! Thank you!
Kim
Yay! I'm so glad you tried this recipe and liked it, Danielle. I love your idea for an Italian one. Thanks for taking the time to comment, I really appreciate it. Have a great day. -Kim
Coleen
Hiya, made your taco pie tonight. Fabulous results and tastes amazing.....loving all your recipes actually.
Kim
Thanks, Coleen! -Kim
Allison
I am confused about the cheese needed for the cornbread base. Is it 1 cup of mozzarella plus a cup of another cheese? Or just the cup of mozzarella?
Kim
Hi Allison. For the "corn bread base", use 1 cup of mozzarella cheese (or you can use 1 cup of your favorite cheese) and the 2 ounces of cream cheese plus the other ingredients. Once the base is made, use 1 cup of cheddar cheese in topping the "cornbread base". Does this make more sense? Let me know. -Kim
Marika
This was delicious and very satisfying. I left out the corn extract and used my own taco seasoning mix. My picky son wouldn't eat it so I just made extra taco meat with regular taco shells for him. I will definitely make again and maybe add some black beans to the mix! Thanks so much for the recipe!!!
Kim
Thanks, Marika. I'm happy you liked the recipe. Have a nice weekend. -Kim
Jenny
This is an ALL-STAR keto recipe!!!! How you came up with the "cornbread" texture is beyond me, but my husband didn't know until after he ate it...the only reason he asked what it was is because he knows I can't eat cornbread! I actually did a riff off this...we had beef tacos the night before, so I wanted to change it up with shredded rotisserie (C*stco) chicken. I did the batter on bottom, then some shredded cheese, chopped onion, Mezetta tamed chopped jalapenos, shredded chicken - then get this - drizzled some of your low carb enchilada sauce over it all and baked it. Then of course more cheese (a mix of monterrey jack & cheddar). Served with sour cream and guacamole (and the key to lasting guac is pureeing a tomatillo and mixing that in - the acidity will make the guac taste fresh for days!). You truly are a keto genius to come up with the cornbread AND enchilada sauce. Both tasted amazing and I'll be using these both in a variety of ways. AND the sweet corn extract is a MUST!! Yum. Thank you Low Carb Maven. You're my hero.
Kim
Jenny, I'm happy you and your husband enjoyed the recipe. This has become a go-to on a busy night. I absolutely love the recipe you shared in your comment and will have to try for-sure! I'm also trying your trick for guacamole because we are big avocado fans. Thank you for writing such a nice comment and for sharing your terrific sounding recipes. Enjoy the rest of your week! -Kim
Haleigh
This was just amazing!! We did not use the sweet corn extract but the "cornbread" was sweet on its own from the almond flour. Did have quite a lot of dough, but my hubby didn't mind. A great new way of doing Taco Tuesday! Can't wait to try out more and new recipes
Traci
Do you think I could put this together and freeze it unbaked? I'm a huge fan of freezer meals.
Kim
Traci, I haven't tried it. I wonder how the cheese would freeze? -Kim
Vicki
I made the Mexican cornbread the cornbread was a little dry I use the almond flour meal do you think that could have been my problem?
Kim
Hi Vicki. A few things may have affected the recipe - your almond meal, having the taco meat a little dry when adding it to the topping, having lumps in the almond flour will result in using more than a recipe calls for and oven temperatures differ sightly so you may have over baked (I have a 25 year old gas oven). Next time you can try to have a little more moisture in the taco meat (not soupy!), bake the casserole covered with foil, or add another egg to the batter. I sometimes have to add another egg to other people's recipes. I hope these ideas help. -Kim
Sara
It's a miracle! A recipe the whole family loved that is delicious and low carb! I didn't have the corn extract but it was still very tasty. I plan to add some sliced avocado on top next time. Thank you for the wonderful recipe-looking forward to trying more of yours!
Kim
Fantastic, Sara, I'm so glad it was whole-family approved. The struggle is real! Lol. Enjoy your week. -Kim
Pam F
Would love to try this recipe, but I don't have a cast iron skillet. Do I really need one?
Kim
Hi Pam. You could use a 9x9 dish if you want or a deep dish 10 inch pie plate. -Kim
Pam F
Thanks, Kim!
Carole
Kim, you've come up with another OUTSTANDING recipe. My husband and I don't even like Mexican food, (never have) but this Mexican Cornbread Casserole Taco Bake was so delicious, we each had TWO slices. I followed the recipe exactly (with the exception of the corn extract), and it baked up perfectly in exactly 35 minutes. We topped each slice with a little sour cream, sliced grape tomatoes, cubed avocado, and a few sliced black olives, and practically inhaled each piece. I've made your focaccia bread recipe a number of times, but I would never have thought of using it as a base for something like this. Thank you, thank you, thank you, for another quick, easy-to-prepare, scrumptious low carb recipe.
One question: Should I reheat the half that remains in a 350 degree oven for about 15 minutes wrapped in foil? If not that, what would you suggest?
Kim
Yay! I'm so glad you and your husband liked the recipe, Carole. I think the toppings makes it that much more tasty. I am lazy and reheat the pieces in the microwave, uncovered for 60 - 80 seconds (this would depend on the microwave). Yes, you could wrap it in foil and reheat in the oven, too. I think the oven temp and time you suggest is a great place to start. It doesn't have to be piping hot to top and enjoy - just not cold. Thank you for taking the time to share your comments and for rating the recipe. Have a wonderful weekend, friend. -Kim
Adina
I've never had something like this, so many great Mexican recipes that I would like to try.
Kim
It's an easy and hearty meal, Adina.
Charlene
What adjustments would I need to make to the recipe for the Mexican Cornbread Casserole Taco Pie (low carb), if I had a 12 inch cast iron skillet? Or a 10 inch skillet? I'm not a cook, so I can't even fathom what I need to do to adjust! :)
Thanks for your help!
Kim Hardesty
Hi Charlene. I use a 10-inch skillet for this recipe. A smaller skillet will yield a thicker corn bread base and may take a little longer to bake depending on your oven. Wall ovens are smaller and cook faster. A 12 inch skillet will yield a very thin cornbread base and will cook faster. You can also cook this in a glass 8x8 square baking dish. Make sure to check 10 minutes before it's supposed to be done to see how fast it's cooking. Glass is an insulator, so remove it from the oven just a touch early and allow it to sit for 10 minutes. Carry over cooking should finish it on the counter. I hope this helps. -Kim