MEXICAN CORNBREAD CASSEROLE TACO PIE

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 (to top the casserole before serving)

"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

INSTRUCTIONS

GROUND BEEF TACO MEAT

  1. 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.

"CORNBREAD" BASE

  1. Preheat oven to 350 degrees F. Liberally butter or oil a 10-inch cast iron skillet.
  2. Place the cheeses, eggs, almond flour, baking powder and extract (if using) in a food processor. Process until a thick batter forms. 

METHOD:

  1. Spoon the batter into the prepared cast iron skillet and gently spread evenly to the sides of the pan. 
  2. Top the batter with the taco meat and bake for 35-40 minutes. Add the cup of cheddar cheese and return to the oven until melted.
  3. Let the taco bake cool for 5-10 minutes before serving. 
  4. Serve with sour cream, salsa, guacamole, tomatoes, cilantro or black olives. Serve with a crisp salad. 


Recipe source: lowcarbmaven

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