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Easy Low Carb Delicious Tamale Pie

This Easy Low-Carb Delicious Tamale Pie recipe is wonderful for your dinner tonight. The filling made from tender beef roast and the cornbread topping made from cheese and coconut flour is making this tamale pie incredible in taste! This keto-friendly tamale pie is so tempting and extra luscious, that everyone will love it definitely!

Type of Meat

You can use shredded beef or ground beef or chicken also.

In this recipe, I am using shredded beef as it is juicy and tastier.

I am cooking it in the Instant Pot to decrease the cooking time but still it’s a time-taking method.

If you want your dinner quicker, then choose ground beef or cooked and shredded chicken. Then simply add spices and follow the procedure given.

“Cornbread” Layer

I’ve used coconut flour to make cornbread layer, but you can also use 2cups of almond flour as a substitute.

I also added cheese, green chilies and chicken broth to make it flavorful.

Serving Suggestions

You can serve this low-carb tamale pie with the slices of avocado or with pico de Gallo and sour cream.

Easy Low-Carb Delicious Tamale Pie

This Easy Low-Carb Delicious Tamale Pie recipe is wonderful for your dinner tonight. The filling made from tender beef roast and the cornbread topping made from cheese and coconut flour is making this tamale pie incredible in taste! This keto-friendly tamale pie is so tempting and extra luscious, that everyone will love it definitely!

Course: dinner

Cuisine: Mexican

Prep Time: 5 minutes

Cook Time: 1 hour 35 minutes

Total Time: 1 hour 55 minutes

Servings: 8 Servings

Calories: 530kcal

Author: Okay Reviews

INGREDIENTS

  • 2 Pounds of chuck roast OR ground beef  OR Cooked Shredded Chicken
  • 1/2 cup water (omit if using ground beef or chicken)
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 15 ounce Can Enchilada Sauce
  • 1 (4 Oz. tin of) diced green chilies
  • 3 cups (divided shredded) cheddar cheese
  • 4 eggs , beaten
  • 1 cup chicken broth
  • 1 cup Coconut flour
  • 1 tsp baking soda

INSTRUCTIONS

  1. Cut the chuck roast into large chunks and season with chili powder, cumin, salt, and pepper.
  1. Place beef and water in Instant Pot and set for 35 minutes, when finished cooking, let pressure release naturally for 10 minutes, then quick release the rest. (see notes for ground beef or chicken)
  2. Remove beef from instant pot and shred with 2 forks
  3. preheat oven to 400 degrees
  4. Combine shredded beef, enchilada sauce, and green chilies in a bowl
  5. Pour into a 9×13 rectangle casserole dish.
  6. top with 2 cups of cheese
  7. To make the “cornbread” top: combine beaten eggs and chicken broth in a bowl
  8. In a separate bowl combine coconut flour and baking soda
  9. add the coconut flour mixture to the egg mixture
  10. Add remaining cup of cheese to the batter. If it seems too thick, add more chicken broth. It should be easy to spread and not dry.
  11. spread over the top of the beef and cheese in casserole dish
  12. bake for 35-40 minutes until bubbly
  13. Serve with pico de Gallo and sour cream

USEFUL TIPS

  • Shredded beef, ground beef or chicken: My favorite way to make this is with the shredded beef but that can be time consuming.  For time saving, use ground beef or shredded chicken.
  • Ground Beef or Chicken:  Use ground beef or Chicken to cut down on cooking time.  Brown the beef in a large skillet and add the seasonings.  Then continue with step 5.
  • Nutrition for 1/8th of the recipe: Includes just the casserole using shredded beef, not the toppings
  • Almond Flour: use 2 cups of almond flour in place of the coconut flour.

NUTRITION

Calories: 530kcal | Carbohydrates: 12g | Protein: 44g | Fat: 31g | Fiber: 5g

With ground beef: 486 cal / 30g fat / 12g carbs / 5g fiber / 38g protein

With chicken breast: 430 cal / 19g fat / 12g carbs / 5g fiber / 47g protein

With shredded beef and almond flour: 634 calories / 46g fat / 9g carbs / 3g fiber / 48g protein

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