For Thanksgiving this year, being the first one without my mom, we decided to do a nontraditional Thanksgiving meal with a traditional side.
I heard about a recipe for Tamale Pie from a friend and knew immediately that it would be perfect. So I made it just like the recipe called for without any tweaks. And it was wonderful!
I'm linking the recipe here, but also adding it in this post for my own personal use. You will find the recipe from LowCarbMaven here.
If you know me, I very seldom make a recipe as is, but this one did not need any tweaking (other than next time I will cut the time down by about 5 minutes which is reflected below. Ovens vary and mine was just a little overcooked.)
Here is LowCarbMaven's recipe typed out here for my personal ease:
TAMALE PIE
INGREDIENTS
Ground Beef Taco Meat
1 pound lean ground beef
2 tbsp (homemade taco seasoning
1 tbsp ground chile powder
1 1/2 tsp ground cumin
1 tsp paprika
1/2 tsp granulated garlic
1/2 tsp granulated onion
1/2 tsp dried oregano, rubbed
1/2 tsp salt
1/4 tsp pepper
Combine and store in a container)
2 tbsp tomato paste
1/2 cup beef broth
1 cup cheddar cheese (divided use ½ for Meat mixure, ½ for topping)
INSTRUCTIONS
Ground Beef Taco Meat
Break up and cook the ground beef until very fine. Add the taco seasoning, tomato paste, and beef broth, cooking until much of the liquid is absorbed. Allow to cool a little. Mix half of the cheddar cheese into the meat.
INGREDIENTS
“Cornbread” Base
1 cups Part Skim Mozzarella Cheese, shredded (cheddar, Monterey Jack or pepper Jack)
2 ounces cream cheese (softened in microwave)
3 large eggs
1 tbsp baking powder
1/4 tsp Amoretti Sweet Corn Extract
2 cups almond flour
INSTRUCTIONS
“Cornbread” Base
Preheat oven to 350 degrees F. Liberally butter or oil a 10-inch cast iron skillet.
Place the cheeses, eggs, baking powder, extract and almond flour (in that order) in a VitaMix or food processor. Process until a thick batter forms.
Method:
Spoon the batter into the prepared cast iron skillet and gently spread evenly to the sides of the pan.
Top the batter with the taco meat and bake for 30 minutes. Add the remaining cheddar cheese and return to the oven until melted, about 5 minutes.
Let the pie cool for 5-10 minutes before serving.
Serve with sour cream, salsa, guacamole, tomatoes, black olives. Serves 8.
