📍 Where this dish comes from: Monterrey, Nuevo León · Cerro de la Silla
Discover the history of this region →
Discover the history of this region →
Servings: 6 servings
Calories: 410kcal
Ingredients
- 1 lb ground beef (80/20) sub: ground turkey + 1 Tbsp oil
- 1/2 cup onion diced; sub: 2 Tbsp dried onion
- 3 cloves garlic minced; sub: 1/2 tsp garlic powder
- 3/4 cup low-sugar enchilada sauce sub: tomato sauce + taco seasoning
- 1/4 cup diced green chiles or jalapeños sub: roasted poblanos
- 1 tsp chili powder sub: chipotle powder
- 1 tsp cumin sub: smoked paprika
- Salt & pepper to taste
- Masa topping: 1 1/2 cups almond flour (sub: 1 cup finely ground pork rinds) 1 cup shredded cheddar-jack (sub: queso Oaxaca), 2 large eggs (sub: 1/2 cup egg whites + 1 Tbsp oil), 3 Tbsp melted butter (sub: coconut oil), 1 tsp baking powder, 1/4 cup chicken broth, pinch salt
Instructions
- Brown Beef: In skillet over medium, add onion & garlic; cook 5 min. Stir in spices, chiles, and enchilada sauce; simmer 2 min.
- Mix Masa: Whisk eggs, butter, broth; fold into almond flour, cheese, baking powder, and salt until thick batter forms.
- Assemble: Spread beef filling in greased 9-inch skillet or 8×8 dish. Dollop masa batter, smooth to cover.
- Bake: 375°F (190°C) 22–25 min until top is golden and center is set. Rest 5 min, slice, and garnish with cilantro & lime.
Nutrition
Serving: 1serving | Calories: 410kcal | Protein: 24g | Fat: 31g
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About This Dish
All the cozy flavor of classic Mexican tamales — minus the hours of wrapping and the carb-heavy corn masa. A rich, chile-laced beef filling bubbles under a golden “masa” blanket made from almond flour, eggs, and melted cheese.
Health Benefits
- Almond flour replaces the corn masa traditionally used in tamale pie, keeping this version low-carb.
- Ground beef and cheese provide the protein and fat that make this dish filling.
Pairs Well With
- Taco Jar Salad
- Air-Fried Avocado Fries