Southern Keto Tamale Pie
Melted cheese tops the spicy beef filling, while a Keto cornbread-style topping brings tamale-pie flavor without the carbs. It's hearty, flavorful, and easy enough for a weeknight dinner.
Equipment
- 1 knife
- 1 Can opener
- 1 measuring cup
- Measuring spoons
- 1 deep dish pie plate
- 1 skillet
- 1 Large spoon
- 1 medium mixing bowl
- 1 spatula
Ingredients
- Cooking spray
- 1 lb. ground beef
- 2 jalapenos minced (use 1 jalapeno or less for less heat)
- 1 green pepper chopped
- 1 onion chopped
- 1 can black beans rinsed and drained
- Optional 1 yellow squash, diced into corn kernel sized pieces.
- 1 can fire-roasted tomatoes
- 1 small can red enchilada sauce
- 1 packet taco seasoning equivalent to 2 Tbsp.
- 1-1/2 tsp. salt
- 1 Tbsp. chili powder
- 1 pouch Mrs. Jones Keto cornbread mix
- 1/2 cup milk
- 1/ egg
- 3/4 cup cheddar cheese shredded
- 1/2 cup sour cream
Instructions
- Preheat oven to 375 degrees.
- Spray a deep dish pie plate with cooking spray.
- In a skillet, brown the ground beef, jalapenos, green pepper and onion.
- Drain.
- Add the black beans, yellow squash (if using), chili powder, enchilada sauce, taco seasoning and salt.
- Mix well and simmer 5 minutes.
- In a medium bowl, mix the cornbread mix, milk and egg together.
- Spoon the beef mixture into the prepared pie plate.
- Sprinkle the cheese over the beef mixture.
- Spread the cornbread mixture evenly over the top with a spatula.
- Bake 20-25 minutes until the cornbread is done. If a toothpick or skewer comes out clean, the pie is done.
- Remove the pie from the oven and cool for 10 minutes before serving.
- Serve with a spoonful of sour cream or guacamole if desired.