Trim Healthy "Tamale" Pie (S)

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Looking for a new casserole that has the kick of TexMex, but is totally THM'd?  Here it is, the recipe for my all time favorite stuffed pepper filling and Texas hash all encased in one of my all time favorite low carb "cornbreads" for my S version of Trim Healthy Tamale Pie!  This recipe skips the casserole dish too and cooks right in the skillet! 

 Beef Hash

2 pounds lean ground beef (the better quality the meat the better the dish)
1/2 medium onion (diced)
2 cups beef broth (check for no msg)
1  teaspoons celtic sea salt- to taste
1/2 teaspoons pepper
1/2 teaspoons garlic powder
1 tablespoon chili powder
1 can rotel tomatoes, use the mild kind if you don't like spicy
2 teaspoons Bragg's Liquid Amino's (original dish had worstershire)
8 oz grated sharp cheddar cheese

Put the ground beef and onion in a large, heavy, ovenproof, skillet to brown.  Drain all the grease off the meat once it is thoroughly browned. (Draining the grease is an important step here!)

Pour the beef broth over the browned beef and bring it to a boil and cook it, uncovered,  until the broth has cooked into the beef.  Now add in all the other ingredients, except the cheese and bring to a boil, uncovered.  Continue to let it cook on medium high for about 
5 minutes till nice and hot then  turn down and simmer it in the covered skillet for a few more minutes till all the liquid cooks in for maximum flavor.  Uncover and continue to cook down (if necessary) until pretty much all the liquid is cooked out of it.
Smooth the beef mixture in the skillet and sprinkle all of the grated cheese over the top.  Set this mixture aside, away from heat and covered while you make the topping.  This step is important because the melted cheese will form a surface over the hamburger meat that the bread crust can be spread over.

MIX IN ONE BOWL "CORNBREAD" CRUST!

This recipe is a tweak from the perennial favorite Jalapeño Cornbread found on
notcrocker.com
While the cheese topped beef mixture is resting in the covered skillet and off the heat, mix up the easy bread crust in a big bowl:

Preheat oven to 350 degrees:

1 3/4  cup almond flour

1/4 cup psyllium or 2 tablespoons oat fiber 

*You can use all almond flour here, just trying to lighten it up a bit and I really like the texture too.

2 cup cheddar cheese, shredded

2 jalapeños, finely diced fresh OR pickled jalapeños from a jar 

Peppers are optional (this is spicy already!)

1 1/2 tsp baking powder

1/2 tsp salt

3 large eggs

1/2 cup  0% or 2% greek yogurt- use what you have 

1/4 cup butter, melted

First combine the flours, cheese, baking powder and salt.  Then just add the liquid ingredients right over the top and mix well.

Drop this mixture by heaping tablespoonfuls over the melted cheese in the skillet and spread it over the meat mixture carefully.  Pop the whole skillet in a preheated oven for 20-30 minutes or until it is nice and brown.  

First brown the meat, then add broth and spices and cook it all down.  Then cover it with sharp cheese and set it aside to cool, covered, while you stir the bread together!

Add the ingredients for the bread crust exactly as shown and mix it all together.  Easy!

After stirring the "corn bread" together you are ready to spread it on the cooled meat and cheese in the skillet.

Now, spread it to the edges with a rubber spatula!

This is soooo, good!