Easy Tamale Pie Casserole Recipe - Gluten Free
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- 1 recipe Almond flour pie crust (savory version with no sweetener & 1/2 tsp salt)
- 1 tsp Olive oil
- 3 cloves Garlic (minced)
- 1 lb Ground beef
- 1 tsp Sea salt
- 1/2 tsp Black pepper
- 1 4-oz can Green chiles (drained)
- 1/2 cup Gluten-free enchilada sauce (or any kind you like)
- 1 cup Cheddar cheese (shredded)
- Fresh cilantro (for garnish - optional)
If not using store bought enchilada sauce, make homemade gluten-free enchilada sauce according to the directions here.
Make the savory almond flour pie crust according to the directions here. (After it's done, remove from the oven and leave the oven on at 350 degrees F (177 degrees C).)
Meanwhile, heat oil in a skillet over medium heat. Add garlic and saute for a minute, until fragrant.
Add ground beef to the pan. Season with sea salt and black pepper. Increase heat to medium-high. Cook for 7-10 minutes, breaking apart with a spoon or spatula, until the meat is browned and fat cooks away. (If the beef is browned but you still have liquid left, drain it before proceeding.)
When the beef is cooked through, stir in the green chiles (drained) and enchilada sauce. Cook for another 3 minutes.
Transfer the meat mixture evenly into the baked pie crust and compress the top. Sprinkle shredded cheese on top. Bake for 10 minutes, until the cheese is melted. Garnish with fresh cilantro, if desired.
Cook times are based on having enchilada sauce ready in advance, and baking the pie crust in parallel with cooking the ground beef.
Serving size: 1 slice, or 1/12 of entire recipe