The second installment of our “Easy Family Comfort Dishes” blog this week is Tamale Pie.
And this would even be considered a one pan wonder.
What is Tamale Pie…. For those who who are unfamiliar?
Tamale Pie is ground beef, perfectly seasoned with Mexican spices, peppers, onions, and topped with cheese and a crispy cornbread topping.
For the CORN BREAD TOPPING, we will be linking our dear friends recipe, with a step by step instruction video for the ABSOLUTE BEST KETO CORNBREAD.
TACO SEASONING INGREDIENTS:
2 TBSP chili powder
4.5 tsp Sazon seasoning (our recipe) or 3 pkts of Goya Sazon (if your keto allows)
1 tsp Adobo seasoning (our recipe) or 1 tsp Goya Adobo seasoning
1 tsp garlic powder
1 tsp cumin
1 tsp paprika
OTHER INGREDIENTS:
- 2.5 pounds ground beef.
- 2 TBSP of your favorite keto approved oil/fat.
- 1/2 onion finely chopped.
- 1 green pepper finely diced.
- 1 can mild Rotel with tomatoes and green chiles (drained of liquid)
- 2 cups of grated cheese of your choice for topping the Taco Meat. We recommend a blend of mild cheddar and pepperjack.
NEISHA LOVES IT: CORNBREAD RECIPE (x3)
Because our Tamale Pie feeds a crowd, you will need 3 BATCHES of Neisha’s Cornbread Recipe.
INSTRUCTIONS:
- Pre Heat oven to 350F
- Add 2 TBSP of oil/fat to a 12″ Cast Iron Skillet, heated over med/high heat.
- Add the ground beef and cook until halfway done, then add the onions and peppers, and saute until they have softened, and the meat is lightly browned.
- Add the Taco Seasoning, and stir until well combined. About a further 2 minutes.
- Add the drained Rotel, and cook for 1 more minute.
- Add the cornbread mixture, and smooth over until it completely covers the meat.
- Bake in the oven for 35 minutes.
- Let cool for 10 minutes and Serve with your favorite condiments.
SERVES: 6 – 8
PRODUCTS WE USE:
- KITCHEN AID MEASURING SPOONS/CUPS
- PIONEER WOMAN CUTTING BOARD
- PIONEER WOMAN KNIFE SET
- STAINLESS MIXING BOWLS
- SILICONE RUBBER SPATULA
- LODGE 12″ CAST IRON SKILLET
- IRON LOOK 7″ PORCELAIN BOWL
Cooking Keto With Faith 
Is it possible to print recipes?
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My only problem was that the cornbread mixture (even though I tripled the recipe) did not cover the meat mixture in the skillet..not even half. The cornbread mixture was very thick and didn’t spread well. Mine didn’t look like your picture. I’m wondering what I did wrong?
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So… there could be a few reasons…
Did you use a 12″ skillet?
Sometimes if you leave the cornbread mixture for too long it can get really thick. Coconut flour is super absorbent. So maybe make the cornbread mixture right before you put it on.
Other than that i’m really not sure….some Almond Flours can absorb differently (make sure it’s superfine blanched almond flour and not almond meal).
I hope this helps!
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In step to it says add onions and peppers but they are not listed in ingredient list. How much of each?
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You are quite right. Thank you for bringing that to my attention.
It has now been included.
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Thanks for the update! The fam cleaned their plates last night!! Do you use all of the taco seasoning ingredients in the recipe? Thanks again for sharing!
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For the 2.5 pounds of meat we DO use the whole lot of the seasoning..However feel free to add the seasoning amount to your taste.
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