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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!
- 2 green plantains, peeled and sliced (about 2-3 cups)
- ½ cup cassava flour
- ¼ cup olive oil or avocado oil (preferably not green)
- ¼-1/2 cup full fat coconut milk (see instructions)
- 1 teaspoon + 1 teaspoon sea salt, divided
- 1 lb ground beef
- 1 cup chopped onions
- ½ cup finely chopped celery
- 1 teaspoon garlic powder
- ¼ teaspoon black pepper (omit for elimination phase of AIP)
- ½ cup sliced black olives
- ¼ cup pumpkin puree
- ¼ cup chopped green onions
- 2 tablespoons red wine vinegar
- ½ tablespoon large flake nutritional yeast
- 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.
- 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.
- 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.