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Keto Tamale Pie Casserole
Looking for a TexMex dish that’s fast and easy to prepare? This Keto Tamale Pie Casserole recipe is full of flavor, pretty quick to make, and doesn’t require much prep beyond shredding cheese, mixing a simple batter, and cooking ground beef. Win. Win.
So, get out your big skillet and let’s get to work. Add the ground beef along with the onions to the pan. Many people add spices after the meat is cooked. I personally like to add my spices to it as it cooks. Something about naked meat cooking kind of insults my nose. Besides, spices sure make for a good aroma wafting through the house. I always get a kick out of my husband walking in the house sniffing the air trying to figure out what dish I’m cooking.
Once it’s browned and the onions are softened, add the Rotel and tomato paste. You can also used roasted tomatoes instead of Rotel if you’d like. I did in this particular batch of tamale pie casserole. Cook until all the liquid is gone, then stir in the sour cream. Believe it or not, it really adds a lot to the flavor profile.
Add filling to ovenproof casserole dish and top with the shredded cheese. You can substitute the smoked cheddar for another 1/2 cup of sharp cheddar, but I HIGHLY recommend not skipping it.
In a medium mixing bowl, add in the flours, baking powder, xanthan gum, salt and garlic powder. Mix well. Add the eggs, melted butter, and almond/coconut milk. It will be pretty thick. Coconut flour absorbs a lot of liquid.
Spoon batter onto top of filling and spread evenly.
Bake for about 40 minutes at 375F until the top is golden brown and firm to the touch. Allow to cool and set for 15 minutes. This helps the casserole to firm up, so it’s easier to cut and serve. Enjoy!!
Looking for a TexMex casserole that's fast and easy to prepare? This recipe is full of flavor, pretty quick to make, and doesn't require much prep beyond shredding cheese, mixing a simple batter, and cooking ground beef. Win. Win.
- 2 lbs ground beef 80/20
- 1/2 med onion chopped
- 1 1/2 tsp sea salt
- 1 tsp black pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 Tbsps chili powder
- 2 tsp smoked paprika
- 2 tsp cumin
- 1/2 tsp chipotle pepper
- 1 can Rotel tomatoes
- 3 oz tomato paste
- 1/2 cup sour cream
- 1 cup shredded sharp cheddar
- 1/2 cup shredded smoked cheddar
- 2/3 cups coconut flour
- 1/3 cup almond flour
- 2 tsp baking powder
- 1/4 tsp xanthan gum
- 1/4 tsp sea salt
- 1 tsp garlic powder
- 4 eggs
- 6 Tbsp butter melted
- 3/4 cup unsweet almond/coconut milk
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Preheat oven to 375F.
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Add ground beef and chopped onions into a large skillet set over medium heat. Add the next 8 spice ingredients up to chipotle pepper. Mix in spices and brown beef until cooked through and onions are softened.
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Add in Rotel tomatoes and tomato paste. Continue to cook until liquid dries up.
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Stir in sour cream, then transfer filling into a 10 inch round oven proof casserole dish. Top with both cheeses.
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In medium mixing bowl, place the flours, baking powder, xanthan gum, and salt. Stir together until well mixed. Add eggs, melted butter, and almond/coconut milk and mix well. Batter will be thick.
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Top casserole with batter and spread until evenly covered. Place in oven and bake for approximately 40 minutes until the top is firm and a golden brown. Let sit 15 minutes before serving.
Nutritional information is provided for recipes as a guide only. It cannot be 100% accurate. It’s included as a courtesy to give a general account of a recipe, so one can see if the macros are within the ballpark of where he/she needs to be. It is automatically calculated using WP recipe software integrated with a nutrition API. Please calculate your own nutritional information with the exact brand and ingredients you used before relying on the ones included with the recipe.
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