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
Topping:
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

8 comments:

  1. I like the evolving recipe; those are fun!

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    Replies
    1. Happens a lot in my kitchen, ha ha! Yes they are fun. :)

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  2. Keep eating the nopalitos even if you didn't see a drop this time. I have found that there's a cumulative effect. You might try adding more to your serving. I eat them every morning with my breakfast and if I can make them work during other meals.

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    Replies
    1. That's good to know Becky. I plan on using them in my omelet tomorrow morning, so we'll see.

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  3. Made this today. It is delicious! Didn't have the napolitos so threw in shredded zucchini in the meat mixture. Thanx Ginny!
    rose54

    ReplyDelete
    Replies
    1. That's great! I love to hear how people improvise. :)

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  4. This sounds so good. I use an almond flour/cheese topping when I make tamale pie, but the cauliflower sounds great, too. Thanks for the idea!

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