Beef Tamale Pie

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When I told my husband that I was going to make a tamale pie, he gave me a sideways glance and said, “Okaaaaaaay…”  He’s an Arizonan with memories of church potluck tables full of authentic Mexican food, especially tamale pie. He was quite skeptical of some crazy AIP version of same.

Until he tried it.

I watched him taste it, careful not to appear too eager, to gauge his reaction. “It’s good!” he said, with the tone of voice someone uses when they are surprised by their own words. Yay! A win for the AIP!

I made a full pan of this recipe, and by the time we were done with dinner, three of us (including my daughter) left only one serving in the pan. Sooooo, I had to share it with you.

If you are familiar with tamale pie, you know that the topping is typically made from cornmeal. Of course, that is a no-go for us AIPers. But guess what? Plantains make a batter that is comparable in texture and slight sweetness. It works well enough that we all went back for seconds (thirds?).

Though it is now summer, this recipe is “evergreen.” I hope you enjoy it!


4.5 from 2 reviews
Tamale Pie
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 servings
Ingredients
Instructions
  1. Preheat oven to 350 degrees F. Place plantains, flour, oil, ¼ cup coconut milk and 1 teaspoon of salt in a food processor. Process until smooth, scraping down the bowl as necessary. You should have a thick batter. You may need to add more coconut milk to get this consistency. (See photo. The amount of coconut milk you need will depend on the size of your plantains and how fluffy your cassava flour is!) Set aside.
  2. In a large skillet, brown the ground beef over medium high heat with onions, celery, 1 teaspoon of salt, garlic powder, and pepper (if using). Once the beef is cooked through, add the rest of the ingredients. Stir to combine.
  3. Spread the skillet mixture evenly on the bottom of an ungreased 9 X 12 baking dish. Using the back of a spoon, press the mixture flat in the pan. Spoon the plantain dough over the meat in dollops, and spread with an offset spatula to even it out. (It does not need to be perfect!) Bake uncovered for 20 minutes. Serve next to a big green salad.

 

About Wendi Washington-Hunt

Wendi lives in an increasingly emptying nest with one wonderful husband, one amazing teenage daughter, and one spoiled yellow lab, who appears in nearly every episode of her cooking show on YouTube. By day, she is a mild-mannered piano teacher; by night, an autoimmune kitchen warrior. Before autoimmune disease entered her life, she was a martial arts practitioner, and had a career as an opera singer. Her active lifestyle included running and weight lifting. Then she was diagnosed with Hashimoto’s thyroiditis. She began researching ways to take her health into her own hands. During a serendipitous encounter with an associate at a book store, she learned about the Autoimmune Protocol. Soon, AIP cooking became both the start of healing, and a creative outlet. She believes that humor, loving relationships and fabulous foods are essential for healing. Find her at her website, Instagram, Facebook, or YouTube.

3 comments

  • Angie McIntyre says

    This sounds soo good!! Growing up in the Dominican Republic we ate a lot of plantains and cassava or yuca. I will have to try this! Wondering if it can also be made with the yellow plantains (They are sweet) 🙂

  • Carmen says

    This was delicious. I used leftover taco meat from the night before, but followed the crust recipe exactly. It ended up with a pleasing bread like texture. I will definitely will make this again. My family loved it, also.

  • Ruby says

    I made this last night. It took a little getting used to, but in the end, I liked it. I’m on day six of AIP. My partner who seems to have an iron gut said it was “okay” and he would eat it again, but not enthused. I certainly would. It grows on you. I have leftovers for lunches.

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