Cauli Tamale Pie
Cauli Tamale Pie
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
- 5 c. riced cauliflower (from about 1 large head)
- 2 c. shredded Monterey Jack, divided
- 1½ c. shredded cheddar, divided
- 1 egg
- ½ tsp. dried oregano
- kosher salt
- Freshly ground black pepper
- 1 tbsp. extra-virgin olive oil, plus more for pan
- ½ onion, chopped
- 2 cloves garlic, minced
- ¾ lb. ground beef
- 1 tsp. chili powder
- ½ tsp. ground cumin
- 1¼ c. enchilada sauce
- 1 c. canned black beans, drained
- 1 c. canned corn, drained
- 3 green onions, thinly sliced
- Sour cream, for serving
Instructions
- Preheat oven to 425°. In a large microwave-safe bowl, microwave cauliflower until softened, about 4 minutes. Set aside until cool enough to handle, then use a clean kitchen towel to squeeze and ring out out excess moisture.
- Transfer steamed cauliflower to a clean bowl then add 1 cup shredded Monterey jack, ½ cup cheddar, egg, and dried oregano. Season with salt and pepper and mix until combined. Grease an ovenproof 10” skillet with olive oil, then press the cauliflower mixture into skillet. Bake until golden and dried out, about 20 minutes.
- Meanwhile, in a large skillet over medium heat, heat olive oil. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minutes. Add ground beef and cook, stirring often, until the beef is cooked through, about 6 minutes. Drain fat, then add chili powder, ground cumin, enchilada sauce, black beans and canned corn and bring mixture to a simmer. Season with salt and pepper then turn off heat.
- Spread mixture over baked cauliflower crust then top with remaining cheeses. Bake until the cheese has melted and the crust is crispy, about 15 minutes more.
- Garnish with green onions and serve warm.
View original recipe on Delish.com
The 15 min prep time is way off. The next time I try this recipe I am going to double the ground beef mixture.