Tuesday, October 15, 2013

Paleo Tamale Pie

Way back when, before we followed a paleo lifestyle, I used to make a dinner that had beef spiced with taco seasoning, corn, olives and a cornbread crust on top.  I decided to try and recreate that meal but with a lot more vegetables and a healthy crust.  The result is a hearty taco-inspired casserole with a flaky crust on top.  Be sure to use your food processor to help with the veggie chopping.  And note that this recipe makes two 9x11 inch casseroles.  If you do not need that much food, feel free to halve the recipe.







Paleo Tamale Pie

4 lbs ground beef
2 onions, small dice
1 lbs carrots, small dice
1 head cauliflower, small dice
1 tbsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp chili powder
1 tsp paprika
1 tbsp cumin
1 tsp pepper
1/3 cup El Pato Jalepeno Salsa (or other spicy salsa)
16 oz Green Mountain Gringo Mild Salsa (or some other mild to medium salsa)
14 oz can diced tomatoes
14 oz can sliced olives

Crust
3 cups almond flour
1/2 cup tapioca flour
2 eggs
pinch salt
1/4 cup ghee, melted

Preheat oven to 350.  In extra large skillet brown ground beef in fat of choice.  Once partially brown add onion and carrots.  Saute until completely brown.  Add cauliflower.  Sprinkle in all of the seasonings and stir to combine.  Add the salsas, tomatoes and olives and mix well.  Divide mixture into two 9x11 baking dishes.  In large bowl mix almond flour and tapioca flour.  Add eggs, salt and ghee and mix until it becomes a crumbly texture.  Put half of the mixture on a piece of parchment paper and put parchment on top.  Use a rolling pin to flatten the dough to a rectangle about the size of the baking dish.  Place the crust on top of the veggie and meat mixture and repeat with the remaining dough.  Bake for 25-30 minutes or until crust starts to brown.  Serve with your favorite guacamole or just eat it plain!  Enjoy!

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