This Keto Chipotle Tamale Pie comes together easily with the help of a keto-friendly cornbread mix, making it a convenient option for busy weeknights or casual entertaining. I’ll admit that mix isn’t cheap, and I usually walk right past it at the store, trying to resist the splurge. But one day curiosity won, and I tossed a box into my cart. After using it in this recipe, I have a feeling it’s going to be much harder to pass by next time.
The filling is packed with bold, comforting flavor—green pepper and onion sautéed until tender, warm cumin, smoky chipotle peppers in adobo, juicy tomatoes, and fresh cilantro. Together, they create a rich, savory base that pairs perfectly with the slightly sweet, golden keto cornbread topping.
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 tomatoes, chilies and adobo sauce to the skillet and bring to a boil. Reduce the 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.
If you like this recipe, you may also like the following recipes:
Southwest Chipotle Chicken Balls
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