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 …
Preview
See Also: Bread Recipes, Cornbread RecipesShow details
A mix of beans, lentils and vegetables make up the hearty base that’s topped with a sweet vegan cornbread crust. This adaptable recipe is a great way to use up any random leftover veggies hanging out in the back of your fridge! After you’ve made this vegan tamale pie for the first time, it’s sure to become part of your regular rotation!
Tamale pie that tastes like the classic tamale casserole, but with ZERO corn and just 8 net carbs per serving! This low carb Mexican recipe is a total hit with my family and it’s perfect for serving up on Mexican night! I believe I’ve mentioned before that I have a thing for Mexican food.
If it’d be good in chili, it’d be good in tamale pie! So first you’ll want to fry up some onion and garlic. Soften any of the veggies that you’re using and sprinkle them with a good dose of smoked paprika, cumin, chili powder and oregano. Add tomato paste and a large can of whole tomatoes (break them up into chunks with your spoon).
Roll the tamales, making sure to tuck in one end and leave the other open as you go. Place the tamales into your steamer and cook over boiled water by steaming them open side up for around 45 minutes. Step 12: Enjoy! Serve your Keto Tamales right away, or store and enjoy later.