Low Carb Mexican Tamale Skillet Pie (Gluten Free, Grain Free)
This Low Carb Mexican Tamale Skillet Pie is Gluten Free and Grain Free too!
What is it about Mexican food that makes you want to indulge?
Is it the spicy flavors or all the cheese?
Whatever it may be that makes you swoon, this Mexican Skillet pie is anything but sinful!
A few weekends ago my family and I went camping with some other families and we always plan our meals together.
Everyone decided a night of Mexican foods would be fun and something different to try. I was all for this as I had this idea for a skillet tamale pie on my “foodie to-do” list for some time now.
Now camping you may think, “How in the world can be be cooked?”. Of course I cooked it ahead and heated it up when we got there for the night.
I guess if you’re really outdoorsy and know how to use a dutch oven over a fire pit, then by all means try this recipe and let me know how it worked for you. 🙂
For the rest of us, oven cooking is just fine!
The best part about making this dish is that it’s done all in one skillet!!!
The cornbread is prepared in the skillet and once partially cooked, the rest of the ingredients just get topped over it!
It’s simple and delicious but very spicy, I am warning you now!
I knew the crowd I was cooking for love spicy foods, but if you and your family don’t, I’d say skip the green chiles and maybe replace the enchilada sauce with a mild salsa or even tomato sauce if the kids don’t like any spice at all.
The crowd I was with, loved the pockets of spicy sauce oozing out of the cornbread when they took a bite!
Add those toppings and enjoy!
Low Carb Mexican Tamale Skillet Pie (Gluten Free, Grain Free)
Ingredients
- Grain Free Cornbread-entire recipe
- 1 cup enchilada sauce from Sugar Free Mom cookbook
- 1 4 oz can green chiles
- 1.5 pounds ground beef
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 cups shredded sharp white cheddar cheese
- optional: fresh chopped cilantro
Instructions
- Preheat oven to 400 degrees.
- Prepare cornbread recipe and pour into cast iron skillet.
- Bake for 30 minutes, remove and reduce oven temperature to 350 degrees.
- Poke holes into cornbread and pour enchilada sauce over it.
- Mix the ground beef, green chiles and seasonings together in a bowl then spread it over the cornbread.
- Cover with aluminum foil and bake 25 minutes.
- Remove foil and top with cheese.
- Bake another 5 minutes until cheese is melted.
- Add optional cilantro over the top if desired.
- Allow to cool 15 minutes before serving.
- Add Mexican Toppings like salsa, sour cream, avocado!
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
I would love to see the picture of the cornbread. I get the recipe but the whole page is completely different from your other pages. Recipe looks great.
So sorry….the page finally came up correctly. It looks awesome!!!!
I do the cooking in our house and really need to understand the serving size as my wife has had Bariatric Bypass surgery. Thank you…. P.S. I can’t wait to make this.
My recipe plug in has gone wonky, I’m trying to fix all of the recipes but it’s just me and I have a lot of recipes. Should be all set now. Sorry about that!
I would LOVE to support you making great recipes… I don’t see any links to your book.
This recipe looks amazing!
I am so excited to try this. My husband loves Mexican & Tex-Mex food, and it is so hard to do it as a low carb meal. I am crossing my fingers that this is as good as it looks. Thanks!
Where do you add the green chilis? With the cornbread, between the beef and cornbread, etc?? Thanks, looks like a great recipe.
Sorry about that, just edited the recipe. Mix the green chiles in with the seasonings into the ground beef.
I don’t have access to a cast iron pan. Will a 9 inch glass pie plate suffice?
Sure
Hubby was recently diagnosed with diabetes, so I am learning a whole new way to cook. I made this last night with a few changes…yogurt instead of coconut milk, pkg of stevia instead of extract, canned enchilada sauce instead of home made, and I cooked the beef before adding it. Can I just say “delicious”? Great flavor and texture, and quite satisfying. Thank you indeed for this great recipe!
Thank you!
What cornbread recipe did you use? Looks delish!
It’s linked
I must be missing it…I do not see a link to the cornbread recipe anywhere within the main recipe. Can you point me in the right direction?
Thanks!
Sorry about that my new recipe plug in deleted a whole bunch of my internal links!
Oh my, this looks fabulous! Anxious to hear what the carb count is when you can. I hope it’s do-able for me! 🙂
Total Carbs: 8.9g
Dietary Fiber: 4.2g
Net Carbs per serving: 4.7g
Brenda, I was just thinking (no, it didn’t hurt 🙂 – how about assembling it in reverse? Meat (cooked) at the bottom and topped with the corn bread batter? OR, putting a layer of the cornbread (partially cooked? or raw? which do you think would work?) at the bottom, then the meat (cooked?) then a top layer of the cornbread (since tamales have the filling wrapped in the masa). I’m really stoked about this recipe! Thanks for your hard work.
That does sound like a great idea! Meat on the bottom, cornbread on top.
OMG! I’ve been waiting for something like this! I love tamales but not their carb count. What is the carb count on this please as the nutrition information lists everything but the carbs. Also, did I miss how many servings this recipe makes? And there’s a 5 quart deep dish Lodge cast iron skillet?! Need one of these too! Thanks Brenda. And yes, I do have corn extract!
I’m using a new plug in for the recipes and I’m not sure it’s properly working right now. I will need to get back to you on the carb count, sorry!
What’s the carbs in this?
What size cast iron skillet did you use?
5 quart deep dish
I’m assuming that you brown the beef before putting it on top of the corn bread?
No I did not and it cooks on top.
Yummy looks delish, I can’t wait to make it.
Enchilada sauce? I can’t find a recipe? Do I need to buy the cookbook to get it? Just askin’ and thanks for your reply.
Yum! What a unique idea to combine all these Mexican flavors into a pie. I love it.
I can’t exactly pinpoint what it is about mexican that makes me swoon, but OMG I love the flavors of it so much!