Mexican Cornbread Casserole Taco Pie (low carb)
This easy low carb Mexican cornbread casserole taco Pie features seasoned lean ground beef baked into a Gluten-free “cornbread” base. Serve with your favorite taco toppings for a great meal the whole family will enjoy.
CourseMain Course
CuisineMexican
Keywordmexican cornbread casserole
Prep Time15 minutes
Cook Time35 minutes
Total Time45 minutes
Servings8
Calories436kcal
Ingredients
Ground Beef Taco Meat
- 1 pound lean ground beef
- 2 tbsp homemade taco seasoning
- 2 tbsp tomato paste
- 1/2 cup beef broth
- salt and pepper to taste
- 1 cup cheddar cheese (divided use)
"Cornbread" Base
- 1 cups Part Skim Mozzarella Cheese, shredded (cheddar, Monterey Jack or pepper Jack)
- 2 cups almond flour
- 2 ounces cream cheese (softened in microwave)
- 3 large eggs
- 1 tbsp baking powder
- 1/4 tsp Amoretti Sweet Corn Extract (OPTIONAL)
Instructions
Ground Beef Taco Meat
- In a cold pan, set over medium heat, break up and cook the ground beef until very fine. Add the taco seasoning, tomato paste, and beef broth, cooking until much of the liquid is absorbed. Taste and adjust seasonings per your liking and allow to cool a little. Mix half of the cheddar cheese into the meat.
"Cornbread" Base
- Preheat oven to 350 degrees F. Liberally butter or oil a 10-inch cast iron skillet.
- Place the cheeses, eggs, almond flour, baking powder and extract (if using) in a food processor. Process until a thick batter forms.
Method:
- Spoon the batter into the prepared cast iron skillet and gently spread evenly to the sides of the pan.
- Top the batter with the taco meat and bake for 35-40 minutes. Add the remaining cheddar cheese and return to the oven until melted.
- Let the taco bake cool for 5-10 minutes before serving.
- Serve with sour cream, salsa, guacamole, tomatoes, cilantro or black olives. Serve with a crisp salad. Serves 8.
Notes
A reader left a comment on how he converted this recipe to coconut flour. He subbed 2/3 cup coconut flour for the almond flour and increased the number of eggs to five.
Nutrition Facts
Mexican Cornbread Casserole Taco Pie (low carb)
Amount Per Serving
Calories 436Calories from Fat 270
% Daily Value*
Fat 30g46%
Carbohydrates 8g3%
Fiber 3g13%
Protein 31g62%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 436kcal | Carbohydrates: 8g | Protein: 31g | Fat: 30g | Fiber: 3g
