This Keto Chipotle Tamale Pie is easy to make with the help of a Keto cornbread mix. Now, I have to warn you. The Keto cornbread mix is expensive! Usually, I walk past it in the store, trying to resist it. One time, I couldn’t resist it. I bought it. It’s not something I would buy all the time. Now that I used the mix to make this, it’s going to be even harder to walk past it in the store. <sigh>
Ingredients
1 Miss Jones Keto and Paleo Not Cornbread mix
1 egg
1/3 cup milk
2 Tbsp. butter
1 pound ground beef
1 Tbsp. extra virgin olive oil
1 yellow onion, chopped
1 green bell pepper, diced
2 tsp. garlic cloves, minced
2 tsp. ground cumin
1 can diced tomatoes
2 chipotle chiles in adobo sauce + 1 tsp. adobo sauce from the can
1 cup cheddar cheese, shredded
1/2 cup cilantro, chopped
Instructions
Make the cornbread batter by mixing the cornbread mix, egg and milk. Stir until well combined. Set aside
Preheat the oven to 400 degrees. Grease an 8×8″ baking dish with butter and set aside. Heat the olive oil in a skillet over medium heat. Add the ground beef, peppers and garlic. Cook until the meat is no longer pink and is cooked through. Drain the excess fat and sprinkle the meat with cumin.
Add the beans, tomatoes, chilies and adobo sauce to the skillet and bring to a boil. Reduce heat and simmer until heated through and slightly thickened about 5 minutes. Remove from the heat and stir in cheese and cilantro.
Spread the ground beef mixture in the prepared baking dish, pressing down slightly with the back of a spoon to make an even compact layer. Spread the cornbread mixture over the top of the meat. Spread the cornbread to the corners of the pan.
Bake until the cornbread is golden brown about 20-25 minutes. Cut into squares and serve with desired garnishes.
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