Paleo Tamale Pie
Experience bold, comforting flavors with this Paleo Tamale Pie, a grain-free twist on a classic Tex-Mex favorite. Featuring a perfectly seasoned blend of ground beef, fire-roasted tomatoes, and aromatic spices like chili powder and smoked paprika, this hearty dish layers a rich, savory filling with a golden almond flour-based crust that bakes to perfection. Made entirely with wholesome, paleo-approved ingredients like coconut milk, arrowroot powder, and ghee, this recipe is ideal for those seeking a delicious gluten-free and dairy-free dinner option. Ready in just about an hour and served straight from the oven, this tamale pie is perfect for family meals or meal prepping. Garnish with fresh cilantro for a burst of flavor and enjoy a healthier take on a comforting classic!
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Recipe Information
Ingredients
- 1 lb ground beef
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 14 oz fire-roasted diced tomatoes (no added sugar)
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp sea salt
- 0.5 tsp black pepper
- 1 tbsp coconut aminos
- 1 egg
- 1 cup almond flour
- 0.5 cup coconut milk (full fat)
- 2 tbsp arrowroot powder
- 1 tsp baking powder (grain-free)
- 2 tbsp ghee or coconut oil, melted
- 2 tbsp fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, cook the ground beef until browned, about 5-7 minutes. Drain excess fat if necessary.
Add the diced onion, red bell pepper, and minced garlic to the skillet. Cook for another 3-4 minutes until vegetables are softened.
Stir in the tomato paste, fire-roasted diced tomatoes, chili powder, ground cumin, smoked paprika, sea salt, black pepper, and coconut aminos. Simmer for 5 minutes to let the flavors combine.
Transfer the beef mixture into a 9-inch oven-safe pie dish or baking dish and smooth it into an even layer.
In a mixing bowl, whisk together the egg, almond flour, coconut milk, arrowroot powder, baking powder, and melted ghee or coconut oil. The mixture should resemble cornbread batter.
Spoon the almond flour topping over the beef mixture in the pie dish, spreading it out evenly with a spatula.
Place the dish in the preheated oven and bake for 25-30 minutes, or until the topping is golden brown and set.
Remove the tamale pie from the oven and let it cool for 5 minutes before serving.
Garnish with fresh cilantro if desired, and serve warm.
Nutrition Facts
Calories |
2483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.7 g | 248% | |
| Saturated Fat | 80.9 g | 404% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 563 mg | 188% | |
| Sodium | 4237 mg | 184% | |
| Total Carbohydrate | 101.3 g | 37% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 37.0 g | ||
| Protein | 113.7 g | 227% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 454 mg | 35% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 3019 mg | 64% | |
*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.
