Looking for a new casserole that has the kick of Tex-Mex, but is totally low carb and on plan for THM S? Here it is, the recipe for our favorite Mexican ground beef covered with one of the best low carb “cornbreads” around. This recipe skips the casserole dish too and cooks up right in the skillet!
There are a couple of recipes on my blog that my family would call “outrageously flavorful” and this is one, for sure!
Words can’t describe the soul-satisfying flavor and texture of this dish so you’ll just have to make it for yourself and see. I promise you’ll be hooked!
Here’s another twist on the cheesy cornbread crust but in this one, it’s combined with Hebrew National hot dogs to make a Cheesy Hot Dog Pie. Served here with a side of wonderful low carb chili gravy; this dish is a crowd pleaser! Also, very satisfying and comforting.
Here are a few other recipes that definitely should get “honorable mention” if you’re looking for some true Southern comfort foods:
Low Carb Skillet Enchiladas featuring my own creation of a low carb enchilada gravy that is as authentic tasting as the original. This dish is SO EASY and doesn’t even require an oven at all.
Low Carb Chicken Enchilada Skillet was number one on my blog last year and still in the top five this year! I used crisped low carb tortillas to make a real crust for in a cast iron skillet for this dish and it’s over the top good!
And moving over from the Southwestern cuisine to more of a Deep South Cajun dish is the other recipe that my family would term outrageously flavorful and that is the Loaded Buffalo Chicken No-Tato Casserole.We love it every bit as much today as the day I converted it over 4 years ago.
Watch for affiliate links to products I have used in these recipes when testing them and those which I can fully recommend.
Tamale Pie Low Carb S
- 2 pounds lean ground beef (the better quality the meat the better the dish)
- 1/2 medium onion (diced)
- 2 cups beef broth
- 1 teaspoon mineral salt
- 1/2 teaspoons pepper
- 1/2 teaspoons garlic powder
- 1 tablespoon chili powder
- 1 can Rotel tomatoes
- 2 teaspoons Worcestershire
- 8 oz grated sharp cheddar cheese
- Preheat oven to 350 degrees:
- 1 cup almond flour
- 1/4 cup coconut flour
- 2 cup cheddar cheese, shredded
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 4 large eggs
- 1/4 cup greek yogurt 0% 2% or whole milk greek yogurt is fine
- 1/4 cup water
- 1/4 cup butter, melted
Garnish - Optional but very good
- 2 whole green onions
- 1 seeded and chopped fresh jalapenos - optional
- 1 chopped tomato
- fresh chopped cilantro
- sour cream
Prepare the ground beef filling:
- Put the ground beef and onion in a large, (12-inch diameter) heavy, ovenproof, skillet to brown.
- *Don't use cast iron for this recipe. Either a stainless or glass is what I recommend for dishes containing acidic foods like tomatoes.
- Drain all the grease off the meat once it is thoroughly browned. (Draining the grease is an important step here!)
- Pour the beef broth over the browned beef and bring it to a boil and cook it, uncovered, until the broth has partially cooked into the beef.
- Now add in all the other ingredients, except the cheese and bring to a boil, uncovered.
- Continue to let it cook on medium high for about 5 minutes till nice and hot then turn down and simmer it in the uncovered skillet for a few more minutes till all the liquid cooks in for maximum flavor and texture.
- Smooth the beef mixture in the skillet and sprinkle all of the grated cheese over the top at once. Set this mixture aside, away from the heat and covered while you make the topping.
- This step is important because the melted cheese will form a surface over the hamburger meat that the bread crust can be spread over.
Prepare the "Cornbread" Filling:
- First combine the flours, cheese, baking powder and salt.
- Then just add the liquid ingredients right over the top and mix well.
- Drop this mixture by heaping tablespoonfuls over the melted cheese in the skillet and carefully spread it over the meat mixture carefully.
- Pop the whole skillet in a preheated oven for 30 minutes or longer; (oven temps vary) until it is nice and just golden brown and firm to the touch.
- *Note that it won't get as firm as regular cornbread because the cheese will keep it softer.