Keto Casserole Recipe – Tamale Pie with Pico de Gallo

Keto Casserole Recipe – Tamale Pie with Pico de Gallo

August 1, 2019 3 By William Morgan


(upbeat music)
– Hey guys, today on
Low Carb with Jennifer,
we are going to be making this
super delicious tamale pie
with a easy pico de gallo.
It’s going to be one of your
new favorite keto recipes.
You can find the link to the recipe
in the description below.
Okay, we’re going to get
started on our tamale pie,
and I’ve got a chuck roast here.
It was about two pounds that
I cut into large chunks.
So we’re going to cook
this in the Instant Pot
and that makes the meat
the best in my opinion.
You can also cook it in the Crock-Pot
for four hours on high
or eight hours on low,
but if you do it in the Instant Pot
it only takes like less than an hour.
So this is like a shredded beef tamale pie
and the beef is going to be
mixed with enchilada sauce
and green chiles after we
cook it in the Instant Pot,
and then we’re going to top it
with like a cornbread
coconut flour crust on top
that’s also got cheese in it.
So I’ve got some salt here
that I’m going to season my
beef with, and some cumin,
and some chili powder,
and some pepper,
and then we’re just going to
mix that all up with our tongs,
and make sure all of the seasonings
is distributed onto the beef.
This is a really delicious casserole.
I haven’t made it in awhile,
and I am regretting that now,
’cause now I remember how good it was.
Okay, we’ve got that all mixed up,
and so now I’m going to
bring over my Instant Pot.
Right there, and I already
have my trivet in there,
and the trivet, if you have an Instant Pot
brand Instant Pot pressure
cooker, it comes with the trivet.
If yours didn’t come with a trivet,
it’s not essential, but I
like to bring it up, the meat
up out of the water onto the trivet
just so we don’t wash off all of the
seasonings on our meat.
So we’re going to put the
meat on top of the trivet,
and I just put a cup of water in there.
Actually it was a half a cup of water.
I know that your, you know, Instant Pots,
they say use a cup of water.
If you want, please follow the directions
on your Instant Pot and
(chuckles) don’t listen to me,
but I think a half a cup
is just fine, is plenty.
Okay, so now we can put the lid on.
(Instant Pot beeps)
and then we are going to
set it for 35 minutes,
and that’s 35 minutes at high pressure.
And then when it’s
finished, we’re going to do
a 10 minute natural pressure release,
and then we’ll just flip the vent,
(Instant Pot beeps)
and we will release the rest of the
eh bleh, release (laughs)
the rest of the pressure.
Okay, our beef is all
finished in our Instant Pot.
I’m going to pull it out
into my casserole dish,
and then we can shred it,
and mix it with our other ingredients.
And this should just fall apart
with my tongs,
pretty much,
get some, a couple of forks.
Now we can use a couple
of forks to shred it up.
Okay, we’ve got that
pretty good and shredded,
and now we’re going to add
the enchilada sauce,
and this is a 15 ounce
can of enchilada sauce,
also going to add in a
can of diced green chiles.
I’m going to stir this up.
Okay,
and now we’re going to put
two cups of cheese on top,
and the rest of this cheese
is going to be in our topping.
So now we can make that!
Okay here’s the cheese for our topping,
and now we’re going to
add in some coconut flour
and some baking powder,
and we can mix all of that.
Then we’re going to add
in our wet ingredients,
which are four beaten eggs,
and
one cup of chicken broth.
So now we can just stir this up,
and that coconut flour is,
coconut flour is very absorbent,
so it’s going to absorb
all of that liquid,
and get really thick,
and it’s going to be
our cornbread topping.
See how thick that got?
Okay, now we can spread this
on top of our beef and cheese,
and then we will bake this in
the oven for about 40 minutes.
I’m just going to spread it out evenly.
And look at that!
It is ready to bake.
Okay, while our casserole
or our tamale pie
is baking in the oven,
I’m going to make some pico
de gallo to serve on top,
and so we’ve got four Roma tomatoes
that I, I didn’t dice them,
I just blitzed them up
in a food processor,
and I’m going to add
in a half of an onion.
This was a large white onion,
and a lot of cilantro,
’cause I love cilantro.
We’re also going to add some salt,
and the juice of half of a lime.
Let me see, going to get a fork.
If you don’t have a juice
press, you can use a fork
to really get into the lime
and get all of that juice out.
Look at that.
Make some more out of
there, just break up all
of those little juice pods in there
to get more juice!
So now we can just stir all of this up
and give it a taste
to see if it needs anything.
Smells so good!
I love cilantro!
Okay, let’s see if this needs anything.
I think it needs more lime juice.
I’m going to put that
other bit of lime in there,
also some more salt.
I put a half a teaspoon of salt,
and I’m going to put a little bit more.
Another half teaspoon,
whoops,
stir it up.
And give it a taste.
Mm,
woo, that’s good.
Perfect, now we can serve
this with our tamale pie.
OMG, look at this tamale pie.
It looks perfect.
With the cornbread crust,
it got a nice crispy top.
So now we’re going to spoon
some out onto this plate.
Oh yeah, look at that!
Look at that, all that
saucy beef under there.
Oh man, that looks so good,
and now we can put some of
our pico de gallo on top.
And you could also put
some sour cream on there,
some more shredded cheese,
and that is all there is to it!
I’m going to grab a bite,
get some of that cornbread crust,
some of the pico de gallo.
And that is amazing,
a delicious looking bite.
That is so good
and the sauce is like a nice
fresh addition to the top,
so good!
I’m definitely going to have to
add that to my dinner rotation,
make it more often.
Guys, I hope you liked this video.
Thank you so much for watching.
Be sure to go to my
website jenniferbanz.com.
Search for tamale pie,
or you can go to the description
below and click the link,
and I will see you guys later, bye!
(upbeat music)