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    Home » Recipes » Casseroles

    Published: Mar 6, 2017 · Modified: Oct 15, 2023 by Jennifer Banz· 16 Comments

    Low Carb and Keto Tamale Pie

    Jump to Recipe Pin for Later

    This keto casserole recipe uses delicious beef roast to make the most incredible tamale pie filling (you can also use ground beef and chicken!) We then use coconut flour and cheese to make a "cornbread" topping.  This low carb and keto tamale pie is so comforting and delicious, everyone you serve it to will be asking for the recipe!

    This low carb tamale pie is so full of flavor and gluten free! Saucy shredded beef, melty cheese, and a low carb "cornbread" crust.

    This low Carb Tamale pie is so comforting and delicious, you would never know that it is low carb. Even my picky son and husband liked it!

    SHREDDED BEEF, GROUND BEEF, OF CHICKEN

    My favorite way to make this keto tamale pie is with shredded beef.  It is saucy and delicious.

    I cook mine in the Instant Pot to cut down on the cook time, but it is still a time consuming process.

    If you want dinner to be finished more quickly, opt for ground beef or cooked and shredded chicken.  Then simply add in the seasonings and continue making the tamale pie as instructed.

    "CORNBREAD" LAYER

    My cornbread layer is made with coconut flour, but you could substitute with 2 cups of almond flour.

    I also add in cheese, green chiles, and chicken broth.  It is so flavorful!

    SERVING

    I serve this casserole with pico de Gallo and sour cream.  You could also serve with slices of avocado.

    Keto casserole recipes are some of my favorites.  Be sure to check out some of my other recipes:

    • Baked Spaghetti Squash and Chicken Casserole
    • Meat Lovers Pizza Casserole
    • Chicken Cordon Bleu Casserole
    • Chicken Fried Rice Casserole

     

    This low carb tamale pie is so full of flavor and gluten free! Saucy shredded beef, melty cheese, and a low carb "cornbread" crust.

    Keto Tamale Pie with Beef or Chicken

    Keto Tamale Pie is so comforting and easy to make. Layers of saucy Mexican beef topped with cheese, and a layer of cheesey keto "cornbread"...so family friendly!
    5 from 4 votes
    Save to FavoritesSaved! Print
    Course: dinner, Mexican
    Cuisine: Mexican
    Prep Time: 5 minutes minutes
    Cook Time: 1 hour hour
    35 minutes minutes
    Total Time: 1 hour hour 55 minutes minutes
    Servings: 8 Servings
    Calories: 530
    Author: Jennifer Banz

    This post may contain affiliate links

    Ingredients

    • 2 Pounds chuck roast, ground beef, or Cooked Shredded Chicken
    • ½ cup water (omit if using ground beef or chicken)
    • 1 teaspoon chili powder
    • 1 teaspoon cumin
    • 1 ½ teaspoon Kosher salt
    • ½ teaspoon black pepper
    • 1 15 ounce Can Enchilada Sauce, See notes
    • 1 4 oz Can diced green chilis
    • 3 cups shredded cheddar cheese, , divided
    • 4 eggs, , beaten
    • 1 cup chicken broth
    • 1 cup Coconut flour
    • 1 teaspoon baking soda
    US to Metric Conversion Chart for Common Keto Ingredients
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    Instructions

    • Cut the chuck roast into large chunks and season with chili powder, cumin, salt, and pepper
    • place beef and water in Instant Pot and set for 35 minutes, when finished cooking, let pressure release naturally for 10 minutes, then quick release the rest. (see notes for ground beef or chicken)
    • Remove beef from instant pot and shred with 2 forks
    • preheat oven to 400 degrees
    • Combine shredded beef, enchilada sauce, and green chilis in a bowl
    • pour into a 9x13 rectangle casserole dish.
    • top with 2 cups of cheese
    • To make the "cornbread" top: combine beaten eggs and chicken broth in a bowl
    • In a separate bowl combine coconut flour and baking soda
    • add the coconut flour mixture to the egg mixture
    • add remaining cup of cheese to the batter. If it seems too thick, add more chicken broth. It should be easy to spread and not dry.
    • spread over the top of the beef and cheese in casserole dish
    • bake for 35-40 minutes until bubbly
    • Serve with pico de gallo and sour cream

    Notes

    • Shredded beef, ground beef or chicken: My favorite way to make this is with the shredded beef but that can be time consuming.  For time saving, use ground beef or shredded chicken.
    • Enchilada Sauce: I like to use Whole Foods 365 enchilada sauce in the 15 oz jar because its sugar free. 
    • Ground Beef or Chicken:  Use ground beef or Chicken to cut down on cooking time.  Brown the beef in a large skillet and add the seasonings.  Then continue with step 5.
    • Nutrition for â…›th of the recipe: Includes just the casserole using shredded beef, not the toppings
    • Almond Flour: use 2 cups of almond flour in place of the coconut flour.
    Nutrition with ground beef: 486 cal / 30g fat / 12g carbs / 5g fiber / 38g protein
    Nutrition with chicken breast: 430 cal / 19g fat / 12g carbs / 5g fiber / 47g protein
    Nutrition with shredded beef and almond flour: 634 calories / 46g fat / 9g carbs / 3g fiber / 48g protein
    Servings: 8 Servings

    Nutrition per serving

    Calories: 530 | Carbohydrates: 12g | Protein: 44g | Fat: 31g | Fiber: 5g

    Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.

    Keyword :gluten free, recipe for tamale pie

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      Recipe Reviews




    1. Brenda says

      November 12, 2020 at 11:25 am

      5 stars
      I am definitely going to be trying this out. Your pumpkin cheesecake is a huge hit with my husband and I. I have made it with and without the crust. My husband prefers without the crust. Thank you for such yummy recipes.
      Brenda

      Reply
    2. Peggy says

      July 04, 2020 at 6:41 am

      I can't wait to try this!!! Looks soooo good!
      Love all your recipes!
      Thank you!

      Reply
    3. MoodyMoody says

      July 04, 2019 at 5:12 pm

      I tweaked the filling a lot: used ground beef, more spices, and added onions and bell peppers. I left out the cheese for the filling as well. The topping is perfect as it stands. I mean to try it as stand-alone cornbread substitute one day.

      Reply
    4. DianeZ says

      April 19, 2019 at 4:00 pm

      5 stars
      I wasn't sure what to expect since I'm not a huge fan of coconut flour but this was delicious! I couldn't taste the coconut flour at all. My chuck roast was nearly 3 pounds so I did 1.5x the recipe and baked it in a 9x13 dish. Absolutely fabulous. This will become a regular dish at my house. Store bought pico de gallo was a great addition.

      Reply
    5. Charles says

      April 14, 2019 at 9:15 am

      This is going in the crockpot now!! Can't wait. I dig the expression on everyone's face at work when I come in with something new!! Thanks

      Reply
      • jenniferbanz says

        April 15, 2019 at 2:21 pm

        Crockpot is a good idea for cooking this recipe!

        Reply
    6. G Bennett says

      March 16, 2019 at 11:58 am

      5 stars
      This recipe was absolutely delicious. My family loved it ! Can't wait to make it again.

      Reply
      • jenniferbanz says

        March 18, 2019 at 10:03 am

        So glad you liked it! I need to make it again!

        Reply
    7. Marisa says

      January 07, 2019 at 1:09 pm

      Hi,
      Do you think I could omit the cheese it turn out ok?

      Reply
      • jenniferbanz says

        January 07, 2019 at 3:03 pm

        It would be a little less topping but I think it would still work fine

        Reply
        • Marisa says

          January 07, 2019 at 10:47 pm

          Thank you!

    8. shelby says

      January 06, 2018 at 11:49 am

      This looks absolutely delicious and I cannot wait to give it a try!!

      Reply
      • jenniferbanz says

        January 06, 2018 at 12:00 pm

        Thank you Shelby!

        Reply
    9. Nicole Keng says

      September 07, 2017 at 8:38 pm

      I used almond flour. 1 and 1/2 cups. Baked up nice and brown!

      Reply
    10. Kelly says

      August 14, 2017 at 8:37 pm

      5 stars
      This was so good but I wonder- can you use almond flour instead of the coconut flour? Not sure I love the sweetness of the coconut flour

      Reply
      • jenniferbanz says

        August 17, 2017 at 9:38 am

        You could kelly but I am not sure of the proportions. Coconut flour absorbs a lot of liquid.

        Reply

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