Mexican Cornbread Casserole Taco Pie

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

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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

CREAM CHEESE FILLED KETO PUMPKIN BREAD

Cream Cheese Filled Keto Pumpkin Bread

A delicious low carb pumpkin bread filled with cream cheese. This gluten free bread has a sweet and creamy filling made with cream cheese. It’s a fabulous treat.

 CourseBread, Snack

 CuisineAmerican

 Keywordcream cheese, pumpkin

 Prep Time10 minutes

 Cook Time1 hour

 Total Time1 hour 10 minutes

 Servings12 people

 Calories272kcal

 AuthorLisa MarcAurele

Ingredients

• 8 ounces cream cheese
• 1/4 cup powdered erythritol or Swerve confectioners
• 1/4 teaspoon stevia extract powder
• 1 tablespoon coconut flour
• 1 egg
• 1 teaspoon orange extract or lemon extract
• 1 2/3 cups almond flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon pumpkin pie spice
• 1 cup pumpkin puree
• 1/2 cup coconut oil or other oil
• 5 eggs
• 3/4 cup powdered erythritol or Swerve confectioners
• 3/4 teaspoon stevia extract powder

US Customary – Metric

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Instructions

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease or spray two loaf pans.
• In a medium bowl, combine cream cheese, 1/4 cup powdered erythritol, 1/4 teaspoon stevia extract, 1 tablespoon coconut flour, 1 egg and orange extract; beat until smooth. Set aside. In a separate bowl, combine 1 2/3 cup almond flour, baking powder, salt, cinnamon, cloves and pumpkin pie spice; set aside
• Place pumpkin, vegetable oil, 5 eggs 3/4 cup erythritol and 3/4 teaspoon stevia extract in a large bowl; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Pour 1/4 of the pumpkin batter into each loaf pan. Spoon cream cheese mixture on top of this layer and then pour about 1/4 batter over each cheese layer.
• Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool bread in pans for 10 minutes before removing to a wire rack to cool completely.

Notes

Be careful not to spread the cream cheese filling too close to the edges. Otherwise it may be noticeable on the outside of the bread.

To change things up, chocolate chips can be added to the filling or batter. The top of the bread can also be topped with a low carb streusel made of chopped nuts, cinnamon, sweetener, and a little low carb flour.

Makes 2 loaves (about 24 slices)

Nutrition

Serving: 1slice | Calories: 272kcal | Carbohydrates: 6g | Protein: 7g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 102mg | Sodium: 191mg | Potassium: 149mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3550IU | Vitamin C: 0.8mg | Calcium: 90mg | Iron: 1.4mg

Additional Info

Net Carbs: 4 g | % Carbs: 5.9 % | % Protein: 10.4 % | % Fat: 83.6 %

Note on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.