Keto Tamale Pie #ketorecipes #lowcarbrecipes #TexMex #ketocasseroles #weightloss
This weeks recipe is Keto Tamala Pie, it's a Keto take on a classic Tex Mex dish. We absolutely loved this recipe and we are sure your family will as well.
Tamale pie is a pie and casserole dish in the cuisine of the southwest, or Tex-Mex style. It is prepared with a cornmeal or masa crust and ingredients typically used in tamales. It has been described as a comfort food, and is generally carb heavy, but we have lightened it using low carb ingredients..
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How to Make a Tamale Pie with Masa Harina | The Frugal Chef
This tamale pie recipe is a delicious Tex-Mex casserole made with beef and a beautiful masa harina crust. Masa harina is very finely ground corn flour which has been dried. It is also used to make corn tortillas and tamales. You can find it in Hispanic grocery stores or, perhaps, in the Mexican aisle of your grocery store.
You can use fine cornmeal instead of the masa harina if you would prefer or can not find it. That will work perfectly fine, although the flavor might be slightly different.
If you are not a big beef eater you can certainly make this tamale pie with chicken. Simply cube it finely.
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Serves eight
1 pound ground beef
2 TBS olive oil
1 large white onion – finely chopped
4 garlic cloves – minced
2 chipotle peppers in adobo – finely chopped
1 small green bell pepper – finely chopped
3 tomatoes – peeled and chopped
1 cup yellow corn kernels
1 cup tomato sauce
½ cup water
1 TBS ground cumin
1 TBS oregano
1 tsp. salt
1 tsp. black pepper
Heat some oil in a skillet and brown the beef. Drain it in a metal colander inside a bowl.
Wipe down the skillet and add more oil. Add the onion and cook for about 8 minutes – until soft, translucent and starting to brown. Add the garlic and chipotle and cook for a couple of minutes until fragrant.
Add the bell pepper and tomatoes. Stew the tomatoes for about 5 minutes. Return the beef to the skillet and add the corn. Add the tomato sauce and water. Mix. Add the cumin, oregano, salt and pepper. Mix well. Bring to a simmer and cook for about 15 to 20 minutes.
Remove cooked meat from skillet and place in a casserole dish.
Heat the oven to 350 degrees.
FOR THE TOPPING:
4 cups of water
1 tsp. salt
1 tsp. chili powder
1 ¼ cups masa harina or fine cornmeal
1 large egg
½ cup sour cream
½ cup shredded Cheddar cheese (optional)
Place the water in a pot – preferably a heavy one. Add the salt and chili powder. Mix. Slowly add the masa harina – whisking well every time. Cook for about 4 minutes until it resembles a thick batter.
Lightly beat the egg. Add the sour cream and whisk well. Slowly incorporate 1 cup of the hot masa harina in order to temper the egg. Mix well and pour into the pot with the remaining masa. Add cheese if using.
Pour the mixture on top of the meat. Place the casserole dish into the oven and bake for about 40 to 45 minutes – until meat is bubbly and masa is completely cooked through.
Remove from oven and allow sitting for about 10 minutes. Serve and enjoy!
Casserole no cheese - CALORIES 342.57; FAT 21.75 grs (sat 8.04; mono 8.56; poly 1.1); PROTEIN 13.06 grs ; FIBER 4.73 grs; CARBS 26.44 grs; CHOLESTEROL 73.71 mg; IRON 2.89 mg; SODIUM 863.67 mg; CALCIUM 105.72 mg
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#tamalepie #casserole #groundbeef
How To Make Tamale Pie | Delish
It's all about the skillet cornbread crust. Get the full recipe here:
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Delicious and Easy Tamale Pie | Vegetarian and so Flavorful
Easy vegetarian tamale pie
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Recipe:
I love tamales because they are so good, warm, and comforting food, especially for fall and winter. However, it requires a lot of work and time to do soaking, wrapping, stuffing, and steaming individual tamales. In addition, it is very difficult to find tamales or tamale pie without animal-based meat and lard.
So, my alternative way of enjoying tamales is to make a tamale pie with the ingredients that are vegetarian friendly so my loved one and friends can enjoy it with me. I made this dish many times for my work and friend gathering. Even meat eaters love it!
If you do not have or choose not to use Beyond Meat Ground Beef, use your favorite meat substitutes like pea protein, jackfruit, lentils, black beans, chickpeas, etc. And more mushrooms would be delicious! If you are a meat eater, no worry, just use ground meat instead of vegetarian meat. All is good. I respect everybody’s preference.
I hope you like my recipe when you try. If so, please let me know how yours turn out. If you have any questions, please leave them in a comment box.
Ingredients
For Meaty Bottom:
2 tablespoon neutral oil (I used avocado oil)
1 pound Beyond Meat Plant-Based Ground Beef
A handful of dry mushrooms after hydrated and squeeze out excess water- The Wild Mushroom Co. Dried Gourmet Mix European Mushrooms, roughly chopped
½ medium onion finely chopped
½ teaspoon salt
1 (10-oz) can red enchilada sauce,
8 ounces chopped roasted poblano peppers or chopped green chiles in a can
1 teaspoon chili powder
1 teaspoon coriander
1 teaspoon cumin
A couple of garlic cloves, minced
1 1/2 cups shredded cheddar cheese
A splash of vegetarian Worcestershire sauce (optional if you have it)
For Masa Topping:
2 cups masa harina corn flour
2 teaspoons baking powder
3/4 teaspoon salt
2 cups chicken broth of your choice, I used vegetarian version- Edward & Sons Not Chicken Bouillon Cubes
1/2 cup unsalted butter (1 stick) melted
1/2 cup shredded Mexican cheese such as cheddar or Jack
Instructions
First, Preheat the oven to 400°F while you are preparing all of ingredients
Cooking Meaty Bottom:
• Place a heavy bottom skillet or pot over medium heat.
• Add a couple of tablespoons of neutral oil (I used avocado oil) and add the chopped onion and salt. Cook until the onions have softened, stirring occasionally.
• Add rehydrated mushrooms and then add and cook Beyond Meat ground beef and break into small pieces with a wooden spoon.
• Add green chilis/roasted poblano peppers and then add chili powder, cumin, and coriander. Stir well.
• Add a splash of vegetarian Worcestershire sauce (if you have). This adds meaty and umami flavor
• Add minced garlic and stir well
• Add enchilada sauce and let it simmer for a couple of minutes.
• Turn off the heat and set aside to cool down.
• Add cheese when it is cooled down.
Preparing Masa Topping:
• In a bowl, combine the masa harina flour, baking powder and salt.
• Stir, then mix in the chicken broth( I used mushroom soaked water and 1 no-chicken bouillon cube) and melted butter until smooth and lump free.
• Fold in the cheese.
• Let the mixture sit at least 10 minutes so the batter is evenly hydrated
Scoop the thick masa batter over the meaty mixture and spread all the way to the edges of the pan. Bake for 30-40 minutes, until a toothpick inserted into the center of the topping comes out clean. Let it sit for a least 20-30 minutes before serve.
Serve hot with your favorite salsa or your choice of condiments.
What I used in this video:
• Edward & Sons Not Chicken Bouillon Cubes-
• The Wild Mushroom Co. Dried Gourmet Mix European Mushrooms 12 Ounces (340g)-
• Beyond Meat from PlantBased Frozen oz lb. Package, Ground Beef Substitute, 16 Ounce - I can find this in my local grocery stores like Randalls, HEB, Target, and Sprouts, where its price is cheaper than what amazon offers
• Maseca Corn Flour :
What I served with my tamale pie:
Pico De Gallo:
Salsa Verde (Green Salsa): coming soon!
#tamales #beyondmeat #vegetarian #mexicanfood
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Healthy Tamale Pie Recipe From Our Friend Charlene
Today I'm going to show you how to make this yummy tamale pie recipe. This is a recipe I got from my good friend Charlene. We were on the phone on afternoon and I realized I had no idea what to cook for dinner. She asked me what ingredients I had to work with and sent me this recipe! It was so good! I loved that it uses maple syrup rather than sugar, and whole wheat flour!
John and I both enjoyed it and the next day John took some for lunch with a little Pork Green Chili! Hope you enjoy!