Description
This low carb tamale pie is so full of flavor and gluten-free! Saucy shredded beef, melty cheese, and a low carb “cornbread” crust.
Ingredients
- 2 pounds Chuck Roast
- 1 teaspoon Chili Powder
- 1 teaspoon Cumin
- 1-½ teaspoon Salt
- ½ teaspoons Black Pepper
- ½ cups Water
- 1 can (15 Oz. Size) Enchilada Sauce (See Notes)
- 4 ounces, weight Diced Green Chilis
- 2 cups Shredded Cheddar Cheese
- FOR THE CORNBREAD TOPPING:
- 4 Eggs, Beaten
- 1 cup Chicken Broth
- 1 cup Coconut Flour
- 1 teaspoon Baking Soda
- 1 cup Shredded Cheddar Cheese
Preparation
Cut the chuck roast into large chunks and season with chili powder, cumin, salt, and pepper. Place beef and water in Instant Pot and set for 35 minutes. Let pressure release naturally for 10 minutes, then quick release the rest.
Remove beef from Instant Pot and shred with 2 forks. Alternatively, you can cook in the slow cooker for 8 hours on low or 4 hours on high.
Preheat oven to 400ºF.
Combine shredded beef, enchilada sauce, and green chilis in a bowl. Pour into a rectangle casserole dish. Top with cheese.
To make the “cornbread” top, combine beaten eggs and chicken broth in a bowl.
In a separate bowl, combine coconut flour and baking soda. Add the coconut flour mixture to the egg mixture. Add cheese to the batter. If it seems too thick, add more chicken broth. It should be easy to spread and not dry.
Spread over the top of the beef and cheese in casserole dish. Bake for 35–40 minutes until bubbly.
Serve with pico de gallo and sour cream.
Note: I like to use Whole Foods 365 enchilada sauce in the 15-ounce jar because it’s sugar-free.
