Keto Tamale Pie with Shredded Beef
This keto tamale pie combines tender shredded beef, enchilada sauce, and cheddar cheese with a cheesy coconut flour topping. A hearty, low carb dinner with easy ground beef and chicken options.
Servings: 8 Servings
Calories: 418
Ingredients
- 2 Pounds chuck roast
- ½ cup water
- 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
- 2 cups shredded cheddar cheese divided
- 4 eggs beaten
- 1 cup chicken broth
- 1 cup Coconut flour
- 1 teaspoon baking soda
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, 1 cup cheese and green chilis in a bowl
- pour into a 9x13 rectangle casserole dish.
- 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
- Ground beef option: Brown 2 pounds of ground beef in a skillet and drain any excess grease. Stir in the seasonings, enchilada sauce, green chiles, and 1 cup of cheddar cheese. Omit the water and skip the Instant Pot steps. Assemble and bake as directed.
- Chicken option: Use 2 pounds of cooked shredded chicken. Mix with the seasonings, enchilada sauce, green chiles, and 1 cup of cheddar cheese. Omit the water and skip the Instant Pot steps. If using seasoned or rotisserie chicken, taste before adding all the salt.
- Slow cooker option: Season the chuck roast and place it in your slow cooker with the ½ cup of water. Cook on low for 8–10 hours, or until easily shredded. Remove the beef from the cooking liquid, shred, and continue with the filling.
- Instant Pot liquid: Follow your model’s minimum liquid requirement, adding more water if needed. Remove the beef from the cooking liquid before shredding.
- Topping consistency: The batter should be moist and easy to spread. If it seems dry or thickens as it sits, stir in additional chicken broth a little at a time. Coconut flour and almond flour are not interchangeable cup for cup.
- Enchilada sauce: Check the label for total carbohydrates and choose a sauce that fits your needs. For a gluten-free casserole, use gluten-free enchilada sauce and broth.
- Storage: Refrigerate leftovers in an airtight container for 3–4 days, or freeze individual portions for up to 3 months. Thaw overnight in the refrigerator and reheat until hot throughout.
- Nutrition: Calculate using the meat and flour listed in the recipe card and 2 cups total cheddar cheese. Optional toppings are not included.
Nutrition
Calories: 418 | Carbohydrates: 10g | Protein: 34g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 1028mg | Potassium: 445mg | Fiber: 5g | Sugar: 1g | Vitamin A: 496IU | Vitamin C: 0.1mg | Calcium: 237mg | Iron: 3mg