Monday, June 18, 2012
BEEF TAMALE PIE
Here's how a recipe evolves in my kitchen. I started out to make a Shepherd's Pie today and as I was in the process of browning the beef, I started thinking, hmmm... what about a Mexican Shepherd's Pie? Then I thought, what about a corn bread sort of topping. Then I remembered a side dish I made for Low-Carbing Among Friends Vol. 2 that would probably make a good corny sort of topping. So I ended up with a Tamale Pie, sort of. I also have been wanting to try Nopalitos, because I've been reading that they have been found to lower blood sugar when added to a meal. I don't know how much of them it takes to do that, but I did not have that experience with them, unfortunately.
This is a slightly higher than Bernstein friendly carb meal. It has 14 total g. of carbs and 3 g. of fiber. I didn't really figure out the carb count until I was finished eating it, or perhaps I could figure out a way to lower them a bit more. But if you can handle the carbs, this is really good. It turned out to be just what my taste buds imagined. Even if the Nopalitos did not lower my blood sugar as I hoped, I found out I like them. I never had them before. Add more heat if you like it spicier. I think I will next time I make it.
BEEF TAMALE PIE
2 pounds lean ground beef
8 ounces mushrooms -- chopped
1 cup nopalitos -- drained (Mexican section of grocery store)
14 1/2 ounces diced tomatoes -- canned
1 tablespoon minced garlic
1 tablespoon chili powder
1 tablespoon cumin powder
1 teaspoon onion powder
1/2 teaspoon garlic powder
Salt and pepper -- to taste
1 pound frozen cauliflower -- thawed (or fresh)
15 ounces baby corn -- drained
8 drops liquid sucralose -- (OR 1/4 cup Splenda Granular)
15 ounces GiA RUSSA Alfredo Sauce
2 large eggs -- beaten
1 cup Fiesta blend shredded cheese -- (or cheddar)
1/4 cup Real Bacon Bits
1/2 cup Parmesan cheese
In large skillet, brown beef and drain. Add mushrooms and nopalitos. Stir and fry until mushrooms are browned. Add diced tomatoes, garlic, chili powder, cumin powder, garlic powder, and salt and pepper to taste. Stir and let simmer while you prepare the topping.
Preheat oven to 375 degrees F. In food processor pulse thawed OR fresh cauliflower until it resembles rice. Pour into medium size mixing bowl.
Add baby corn to food processor and process. While it is processing add liquid sucralose. Process for about 30 seconds. Pour into bowl with cauliflower.
Add alfredo sauce, eggs, shredded cheese, and bacon bits. Stir together well and spread evenly on top of beef mixture. Sprinkle Parmesan cheese over all. Bake 45 minutes. Let rest 10 min. before cutting.
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8 Servings/Per Serving: 629 Calories; 48g Fat (69.4% calories from fat); 34g Protein; 14g Carbohydrate; 3g Dietary Fiber