Keto Tamale Pie #ketorecipes #lowcarbrecipes #TexMex #ketocasseroles #weightloss

Keto Tamale Pie #ketorecipes #lowcarbrecipes #TexMex #ketocasseroles #weightloss


hi guys welcome back to CJ’s kettle kitchen tonight we are going to be making another comfort casserole and it’s going to be tamale pie and this one is a vintage one so come along with me and let’s get started so tamale pie has its origins in the early 1900s and it’s usually considered a tex-mex kind of thing it’s generally considered to have started in Texas sometime around 1910 and tamale pie is usually formed with a beef chili type base although it can be made with chicken or pork or other things but it generally has chili type components and then it has a cornmeal or masa crust and part of the reason that they started using this and why it became popular through World War 1 and 2 is that it conserved on wheat because it was made with a cornmeal product and it was also one of the first dishes that was taught in home economics classes in the early 1900s and it’s probably in the home add classes that my mother took that she learned this dish and it was a very favorite popular dish in our house when we were growing up and she wasn’t born in the early nineteen hundred’s level but it continued into the 70s and 80s and it’s very popular still to the state it’s very easy and it’s going to use a lot of the things that we already have around the house and it’s also going to introduce us to some new things and some new options on the heeta lifestyle so come along so the base of our tamale pie is going to be a chili and I’m going to be using mostly the chili recipe that we already have up on our blog that’s cj’s keto kitchen comm in case you want that recipe I’m going to be putting a little less liquid in this recipe this time just because we’re gonna be you know condensing it a bit for our tamale pie so I have browned in the pan two pounds of ground beef and I have about a quarter of a chopped onion in there and that’s already been browned and now we’re going to add a few ingredients to make the base of our chili I’m putting in two small cans of tomatoes and this is about half of what it is in our usual recipe just because like I said our chili is going to be thicker to make the base of our tamale pie so I’m just gonna stir that around also want a little bit of tomato paste just about a tablespoon and tomato paste is just really thickened and condensed tomato and I’m just gonna kind of work that around and it will blend itself as we add some more liquids I want a couple of shakes of Worcestershire sauce I also want a couple of squirts of no sugar added ketchup it’s going to add just a tiny bit of sweetness to our chili I’m going to add one can of Rotel and Rotel is just tomatoes with some green chilies in it most stores have a store brand but Rotel the brand’s name is less than a dollar a can and we just want one can and I’m gonna leave the liquid in there I’m just gonna stir that around [Music] now I’m going to add our seasoning component I’m going to add a little bit of salt this is just pink Himalayan salt I’m just gonna salt it a little bit I’m not gonna use the whole spoonful I’m also going to add some cumin just a few shakes that’s going to give us our mine’s not coming out that’s just going to give us our tex-mex flavor to our chili I’m going to add just a little bit of celery seed and that just gives it that little bit of mirepoix taste like if we had actually chopped up celery in there but this just saves the step and I just tiny sprinkle of that then I’m going to add some chili powder it’s just regular light chili powder then I’m just gonna sprinkle that all over I want it nicely strong strongly chili flavored so I’m gonna incorporate all of that and then I’m just going to add just a bit of water just to give us a little bit of sauciness to our chili we are keeping it a little thicker and we would be if we were making an actual chili out it because it is a casserole so I’m only gonna add about 8 ounces of water actually less than that I only did about I’d say 6 ounces of water and I’m just gonna give it a nice stir and I’m going to put the lid on it and I’m going to let it simmer for 30 minutes I’m gonna turn the heat up at first and let it get to where it’s almost a rolling boil and then I’m going to turn it down and we’re going to simmer for 30 minutes so we’ve let our chili simmer for almost 30 minutes now I am going to add a can of black soy beans and I have drained and rinsed them if you don’t want beans in your chili you absolutely can skip this step I happen to like the authenticity of it but it’s completely up to you we only eat soy beans a couple of times a year so I’m just going to let that hang out for a few more minutes while we prepare the rest of our tamale pie so you are going to need a casserole dish of I’m not exactly sure what circumference – mine’s a Pioneer Woman one but I would say it is less than a nine by thirteen I would think it’s more like a probably seven by ten but it’s an oval dish and I’m going to grease mine with a little bit of water spray just as a protective measure so now we are going to assemble our cornbread topping for our tamale pie and I’m going to be doing that in my blender now this recipe originally came from Kino connect and I have kind of hybridized it to make it a topping for our tamale pie so in my blender I’m going to start out with the liquids and so for that I need three eggs I also need about a quarter of a cup of sour cream so not enough a lot I’m also going to put just a little bit of squeezy sweetener in there just a tiny bit if you don’t like your cornbread a little sweet then you could totally omit this step and I like it just a little sweet so I just did to SportsCenter I also need a half a cup of melted butter and I’m just going to give that a quick twirl so our next ingredient before we add our dry ingredients is baby corn and before the keto please come knocking on my door hello Sarah from CJ’s keto kitchen I’m serving you a warrant because you used corn and corn is not Quito I understand this is baby corn and baby corn is slightly different than regular corn in that it has much fewer carbs it has about three carbs and two of those are fiber so you actually only have one carb for half of this can so we can use the whole can from the two carbs so that’s what we’re going to do and we’re going to dump it into our liquids and we’re going to roll it up here’s what the baby corn looks like and I’m just gonna give that a little bit of a blitz now I do believe that in Matt and Megas recipe they left their corn slightly cold and just chopped it up but for my purposes I want my corn bread to be a smooth topping on top of my tamale pie so that’s why I’m whirling mine up okay now we are ready for our dry ingredients so we need 2 cups of almond flour and I’m going to use a smaller measuring cup to put it into my large Pyrex so that is 2 cups of almond flour then we need 1/4 cup of coconut flour and coconut flowers pretty readily available nowadays I just found mine at Walmart and this is not going to have a coconut taste at all then we also need 3 teaspoons of baking powder so baking powder and I’m gonna put in [Music] then Ironborn puts the lid back on my blender and blend it again I’m going to take my spatula and kind of scrape down I’m going to do it one more time okay you can see that we have a nice thick cornbread texture so we are going to assemble our dish I’m going to once again make sure that everything is well combined in my blender you can see it’s very thick like spoon bread which is what we are wanting so now I’m going to take my prepared chili and put it in the bottom of my casserole dish I’m just using a spoon you can see there our chili is very beautiful and last time I prepared this I did have some extra chili left over and I just kind of set that aside in case you want a little extra chili with your tamale pie and then my daughter who loves chili of course eight Salmons well she actually two bowls full not knowing that it was sugar-free and didn’t have any actual beans in it any kidney beans or pinto beans okay so there is our chili in the bottom of our casserole dish and we’ve left enough room on the top for our cornbread topping so I’m just going to start putting this on and I usually start at one end and kind of scoot it down the casserole and that way I’ll be able to spread it out fairly well trying to do it as tightly as you can but now the story being here there’s gonna give it that homey look and we’re gonna bake this at about 350 for about 45 to 50 minutes until our cornbread is nicely set up because our Chili’s already cooked so we’re basically just cooking our cornbread layer and I’m going to wipe the edge of my casserole just to clean it up a bit okay so we are going to put it in the oven for 45 to 50 minutes at 350 degrees all right into our 350 degree oven for 50 minutes but I would start checking it at 40 okay it’s ready to come out of the oven I’m going to let it rest on top of the stove for about 15 minutes and then I will serve it and CJ will have some dinner and let us know what he thinks you okay okay hola CJ welcome to my fiesta all right we are having tamale pie tonight yes I see nope there it is of course I’m going to eat mine with cheese and sour cream but you want yours all a natural that’s right now true out on anything to mess it up let me go a little bit of cornbread with let’s start the show I know I have more chilling than cornbread so there you go mmm it’s good I think it’s better than the test recipe yeah so whatever you did this time different was I think it was good before though and the corn bread tastes corny good job man I think it’s good I think people are you okay okay thanks for joining us again tonight you guys we hope that you enjoy the tamale pie and that you have enjoyed learning some new and creative ways to use baby corn we hope that you will consider subscribing and hitting the notification mill we have blowed new content twice a week generally we have our recipes on Sundays and then we have keto conversations on Wednesdays sometimes we have ketogenic food unboxings and sometimes we have what we eat on keto travel things other keto related content so be sure and get the notification bells so that you know when we upload those if you would like to head on over to our blog that is cjs keto kitchen com all of our recipes are there we also have all the nutritional information we have previous recipes we also have local backstories for the recipes that are current and ones that we’ve done in the past so we would like to have you join us there as well we are also on social media we’re on Facebook Instagram Pinterest Twitter and a lot of times we release teaser photos and also photos of what’s current in case you missed it launching on YouTube so go ahead and please subscribe to us there because we would like you to be a part of our ketogenic family to us we hope that you’ll come back again next time and we’ll see you then on CJ scary [Music] beatbox for me thank you

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