A comforting classic gets a complete (and delicious) keto makeover.
- 2Tbsp.olive oil
- 1/2red bell pepperdiced
- 1/2green bell pepperdiced
- 1/2small yellow oniondiced
- 1lb.ground beef
- 1Tbsp.chili powder
- 1/2tsp.ground black pepper
- 1servingSpicy Taco Base Keto Chow(or 1 scoop)
- 1/4cupgreen olives with pimento
Make the filling first by heating the olive oil in a ten-inch cast iron skillet or oven safe skillet over medium heat.
Add the bell peppers, onion, and garlic to the pan and cook, stirring occasionally until they begin to brown.
Add the ground beef, stirring and breaking it up with a spoon or spatula.
Add the chili powder, salt, and black pepper. Lower the heat and continue cooking for about 10-15 minutes, stirring occasionally, until the beef is cooked through.
When the beef is cooked, stir in the Spicy Taco Soup Keto Chow and the green olives.
Preheat the oven to 350℉.
To make the cornbread topping, combine the almond flour, Savory Chicken Soup Keto Chow, coconut flour, baking soda and salt in a large mixing bowl.
In another mixing bowl, whisk together the melted butter, eggs, almond milk, cider vinegar, and corn extract (if using).
Pour the wet ingredients into the center of the dry ingredients and gently fold it all together with a wooden spoon or spatula. Then fold in the cheese.
If the beef filling has cooled down too much, warm through again. Then carefully spread the “cornbread” topping over the filling to the edges of the pan.
Transfer the skillet to the preheated oven and bake for about 30 minutes, or until the top is golden brown and springs back when gently touched, and the filling is bubbling.
This would also be wonderful if you replaced the hamburger with shredded chicken, pork, or beef. With hamburger, it has a more taco taste/feel.
Photography by Sarah DeYoung
Spicy Taco Tamale Pie
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.