Texas Tamale Pie

Ingredients

FOR THE “CORNBREAD” CRUST

2 tablespoons unsalted butter or ghee, melted and cooled (sub vegan butter for dairy-free)

2 large eggs

½ cup dairy-free creamer

1 cup almond flour

⅓ cup cassava flour

2 teaspoons baking powder

½ teaspoon paprika

¼ teaspoon kosher salt

FOR THE "TAMALE" FILLING

3 tablespoons extra-virgin olive oil

¾ cup minced yellow onion (about 1 small onion)

1½ pounds ground beef

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 tablespoon chili powder

1 teaspoon garlic powder

½ teaspoon ground cumin

½ teaspoon dried oregano

¼ teaspoon cayenne pepper

2 tablespoons tomato paste

One 4-ounce can diced mild green chiles

1 cup low-sodium beef broth

½ jalapeño, thinly sliced

Directions

PREHEAT the oven to 375°F.

MAKE THE "CORN BREAD" CRUST: In a large bowl, whisk the melted butter, eggs, and dairy-free creamer until pale yellow and well combined. Add the almond flour, cassava flour, baking powder, paprika, and salt and mix until well combined. Set aside.

MAKE THE "TAMALE" FILLING: In a 10-inch ovenproof skillet (preferably cast iron), heat 2 tablespoons of the olive oil over medium-high heat.

Add the onion, beef, salt, and pepper and cook, breaking up the meat with a wooden spoon, until browned and cooked through, 5 to 7 minutes.

DRAIN off any excess fat and return the browned meat to the skillet.

Add the chili powder, garlic powder, cumin, oregano, and cayenne and toss with the beef until well combined. Continue to cook, stirring often, to let the spices toast, about 2 minutes.

ADD the tomato paste, green chiles, and beef broth and stir to combine.

Cook, scraping up the browned bits, until the meat mixture is well combined and the sauce has slightly thickened, about 3 minutes.

Remove from the heat.

TO assemble, spoon the "corn bread" mixture in dollops over the meat mixture, working from the center out to the edges. Using a butter knife, evenly spread the mixture over the top as best as you can (it does not need to be perfect). Top with jalapeño slices and drizzle with the remaining 1 tablespoon olive oil.

BAKE until the crust is golden and the meat mixture is bubbling, 15 to 17 minutes. Let rest for at least 10 minutes before scooping and serving.