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Low Carb Tamale Pie

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  • prep time

    prep time

    8 min

  • cook time

    cook time

    37 min

  • ready time

    ready time

    45 min

Low Carb Tamale Pie

30 ratings

This low carb adaptation of tamale pie is rich with low carb vegetables and topped with a cheesy cauliflower mash.

Perfect served with a simple green salad or steamed broccoli.

  • Net Carbs

    6.2 g

  • Fiber

    3.3 g

  • Total Carbs

    9.6 g

  • Protein

    45.8 g

  • Fats

    27.7 g

471 cals

Low Carb Tamale Pie

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

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  • Hamburger Or Ground Beef, 95% Lean

    Hamburger Or Ground Beef, 95% Lean

    17-½ ounce

  • Garlic

    Garlic

    2 clove

  • Cheddar Cheese

    Cheddar Cheese

    1-½ cup, grated

  • Olive Oil

    Olive Oil

    1-½ tablespoon

  • Celery

    Celery

    1 medium - stalk - 7 1/2" to 8" long

  • Cumin, Ground

    Cumin, Ground

    1 teaspoon

  • Chili Powder

    Chili Powder

    1 teaspoon

  • Oregano, Dried

    Oregano, Dried

    1 teaspoon

  • Cauliflower, Raw

    Cauliflower, Raw

    1 small - head - 4" diameter

  • Tomato, Canned

    Tomato, Canned

    ¾ cup

  • Onion, White, Yellow Or Red, Raw

    Onion, White, Yellow Or Red, Raw

    ½ small

  • Red Bell Peppers, Raw

    Red Bell Peppers, Raw

    ½ small

  • Green Bell Pepper

    Green Bell Pepper

    ½ small

  • Salt, Sea Salt

    Salt, Sea Salt

    ¼ teaspoon

  • Black Pepper, Ground

    Black Pepper, Ground

    ⅛ teaspoon

Recipe Steps

steps 8

45 min

  • Step 1

    Finely dice the onion, peppers and celery. Heat a tablespoon of oil in a large pan over a medium heat. Add the beef and diced vegetables, cooking until the beef is browned all over and the vegetables are tender. Season the meat and vegetable mix to taste and add one clove of minced garlic. Stir well to combine, cooking for a further minute to soften the garlic.
    Step 1

  • Step 2

    Add the tomatoes and spices and stir well. Bring the mixture to a simmer for 5 minutes.
    Step 2

  • Step 3

    Scatter over 1/2 cup of the grated cheese and stir into the beef.

  • Step 4

    Whilst the beef is cooking, add the cauliflower to a pan and cover with boiling water. Simmer for 5 minutes or until the cauliflower has softened and is tender.
    Step 4

  • Step 5

    Preheat the oven to 400 degrees Fahrenheit.

  • Step 6

    Strain the cauliflower and add to a food processor. Add the remaining garlic, olive oil, cheese and a pinch of salt and pepper. Blend until smooth.
    Step 6

  • Step 7

    Spoon the beef mixture into an oven proof dish and top with the cauliflower mash.
    Step 7

  • Step 8

    Transfer to the oven to bake for 25 minutes until bubbling and golden on top.
    Step 8

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Comments 30

  • JayJay

    JayJay 3 years ago

    Somebody mentions that they didn’t have coconut flour so they substituted something else instead. Am I losing the plot, but I’m not seeing coconut flour in the recipe?

    • Jenelah

      Jenelah 3 years ago

      I think it was an auto correct for cauliflower.

  • Lala

    Lala 4 years ago

    Love it!! Added a little of Goya seasoning. Delicious

    • recipewriter

      recipewriter 4 years ago

      Thank you :)

  • bartleytaylor55@gmail.com

    bartleytaylor55@gmail.com 4 years ago

    Was o.k, I put jalapeños and sour cream in cauliflower.. wasn’t our favorite, I like Shepherds pie way better.

    • Kristi

      Kristi 4 years ago

      Really good! No coconut flour on hand, so used topping portion of recipe from one found on Pinterest made with avacado.

      • recipewriter

        recipewriter 4 years ago

        Sounds good! :)

    • LaJoyaJulieta

      LaJoyaJulieta 4 years ago

      Great recipe! Nice work recipe writer.

      • recipewriter

        recipewriter 4 years ago

        Thank you :)

    • DonnaMB

      DonnaMB 4 years ago

      This was delicious, will definatly make again ❤

      • recipewriter

        recipewriter 4 years ago

        Thanks so much! :)

    • satotchi

      satotchi 5 years ago

      Doesn't taste like anything "tamale" at all. 3-stars for misleading recipe title. It tastes fine, but it's really just a basic flavor meat and "potatoes" dish than anything tamale or remotely Mexican & flavorful.

      • SuperKetone835337

        SuperKetone835337 19 days ago

        Double the spices and add some hot chili perhaps

    • satotchi

      satotchi 5 years ago

      Doesn't taste like anything "tamale" at all. 3-stars for misleading recipe title. It tastes fine, but it's really just a basic flavor meat and "potatoes" dish than anything tamale or remotely Mexican & flavorful.

      • satotchi

        satotchi 5 years ago

        Doesn't taste like anything "tamale" at all. 3-stars for misleading recipe title. It tastes fine, but it's really just a basic flavor meat and "potatoes" dish than anything tamale or remotely Mexican & flavorful.

        • Tiffanie

          Tiffanie 5 years ago

          Big hit with the family!

          • Y

            Y 5 years ago

            Really taste good but did add a touch of heavy cream to smooth the cauliflower more. Will fix again.

            • Mrstaterhd

              Mrstaterhd 5 years ago

              OOOO...I bet a touch of sour cream would work as well....

          • Diane87

            Diane87 5 years ago

            Amazing! Family favorite

            • recipewriter

              recipewriter 5 years ago

              Thanks so much :)

          • Kbett

            Kbett 5 years ago

            This was great! I used Rotel tomatoes with green chilis and frozen riced cauliflower (water squeezed out in a tea towel after cooking it in microwave). Will try doubling it in a 9x13 pan for company.

            • recipewriter

              recipewriter 5 years ago

              Thanks :)

            • Kbett

              Kbett 5 years ago

              And I used my blender instead of food processor.

          • Sparkle glitterchunk

            Sparkle glitterchunk 5 years ago

            What size oven proof dish 2 qt? Or is that to big? Thank you for any help.

            • Sparkle glitterchunk

              Sparkle glitterchunk 5 years ago

              If I were to cook this in individual Pyrex dishes about what size and how many Pyrex dishes would I need. I plan on freezing portions until needed! Thank you.

              • josie0695

                josie0695 3 years ago

                What a great idea! Apparently a single serving is 4 oz so I'd just weigh it out into 4 dishes or (my preference) pint Mason jars. If no scale, just divide as evenly as possible into the 4 portions.

            • Jane

              Jane 5 years ago

              This was very good better the next day thank you

              • recipewriter

                recipewriter 5 years ago

                Thank you very much

            • Niki

              Niki 5 years ago

              I could eat this everyday, honestly, I did not expect this to be so yummy 👏👏

              • recipewriter

                recipewriter 5 years ago

                Thanks so much! :)