Keto Tamale Pie (Mexican Cornbread Casserole)
This easy low carb Mexican cornbread casserole or Tamale Pie features seasoned lean ground beef baked into a Gluten-free “cornbread” base. Serve with your favorite taco toppings for a great meal the whole family will enjoy.
Servings 8
Calories 436kcal
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
A reader left a comment on how he converted this recipe to coconut flour. He subbed ⅔ cup coconut flour for the almond flour and increased the number of eggs to five.
Nutrition
Calories: 436kcal | Carbohydrates: 8g | Protein: 31g | Fat: 30g | Fiber: 3g