Low Carb Tamale Pie
Satisfy your craving for Tex-Mex comfort food while keeping it low carb with this delicious Low Carb Tamale Pie recipe. Packed with savory ground beef (or turkey for a leaner option), colorful bell peppers, and robust spices like cumin and chili powder, this pie delivers bold flavors in every bite. The grain-free almond flour crust creates a golden, cheesy topping that's both hearty and keto-friendly, and the use of no-sugar-added diced tomatoes keeps things light and wholesome. Ready in under an hour, this gluten-free casserole is perfect for weeknight dinners or meal prep. Garnish with fresh cilantro for a pop of color and flavor, and enjoy a satisfying dish that's sure to become a family favorite!
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Recipe Information
Ingredients
- 1 lb Ground beef (or ground turkey for a leaner option)
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 medium Bell pepper, diced (any color)
- 2 tbsp Tomato paste
- 14 oz Diced tomatoes (no-sugar-added)
- 2 tsp Cumin
- 2 tsp Chili powder
- 1 tsp Oregano
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 cups Shredded cheddar cheese, divided
- 1 cup Almond flour
- 1 tsp Baking powder
- 2 large Eggs
- 0.5 cup Unsweetened almond milk
- 2 tbsp Butter, melted
- 2 tbsp Fresh cilantro, chopped (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C) and grease a medium-sized casserole dish with cooking spray or butter.
In a large skillet over medium heat, cook the ground beef (or turkey) until browned and fully cooked, about 6-7 minutes. Drain any excess grease if needed.
Add the diced onion, garlic, and bell pepper to the skillet with the meat. Sauté for 3-4 minutes until the vegetables are softened.
Stir in the tomato paste, diced tomatoes, cumin, chili powder, oregano, salt, and black pepper. Simmer for 5 minutes to allow the flavors to meld.
Remove the skillet from heat and stir in 1 cup of shredded cheddar cheese. Set the meat mixture aside.
In a medium bowl, whisk together the almond flour, baking powder, eggs, almond milk, and melted butter until a smooth batter forms.
Spread the meat mixture evenly into the prepared casserole dish. Pour the almond flour batter over the top and gently spread it to cover the filling.
Sprinkle the remaining 1 cup of shredded cheddar cheese over the batter.
Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and cooked through.
Let the tamale pie cool for 5-10 minutes before slicing. Garnish with fresh cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
3179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.1 g | 317% | |
| Saturated Fat | 105.9 g | 530% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1037 mg | 346% | |
| Sodium | 4964 mg | 216% | |
| Total Carbohydrate | 82.4 g | 30% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 29.2 g | ||
| Protein | 175.9 g | 352% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 2320 mg | 178% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 3213 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
