Cornbread Crusted Mexican Pie

Nothing else to say but MAKE THIS!!! Yes, we’re yelling through a megaphone here. We predict this will be a family favorite in your home as it is in ours. Children go nuts over this pie. If they cannot tolerate a lot of spice choose mild Rotel-style tomatoes and chilies rather than the hot version. Want to bring your man onboard the THM train? Serve him this with a smile and see what happens. This recipe is found in the "Oven Dishes" section of our Trim Healthy Mama Cookbook. This is a family-size recipe that will serve 6 to 8 people.

Cooking Method: Oven Baking, Stove Top

Courses: Dinner, Lunch

Servings: 6

Description

Nothing else to say but MAKE THIS!!! Yes, we’re yelling through a megaphone here. We predict this will be a family favorite in your home as it is in ours. Children go nuts over this pie. If they cannot tolerate a lot of spice choose mild Rotel-style tomatoes and chilies rather than the hot version. Want to bring your man onboard the THM train? Serve him this with a smile and see what happens. This recipe is found in the "Oven Dishes" section of our Trim Healthy Mama Cookbook. This is a family-size recipe that will serve 6 to 8 people.

Ingredients

For the Pie:

2 lbs ground meat (thawed, beef or venison works great)
20 oz Rotel tomatoes & chilies (2-10 oz cans, drain one of them)
3 eggs (whisked well or processed in food processor)
2 cups cheese of choice (grated, or 2 cups of grated Hello Cheese for dairy free option)
2 tsp chili powder
2 tsp cumin (ground)
1 1/2 tsp TH Mineral Salt
1 tsp onion powder
1 tsp paprika

For the Topping:

3/4 cup egg whites (carton is easier, but you can use fresh)
3/4 cup TH Baking Blend
1/4 cup water
2 Tbs butter (or coconut oil)
1/2 tsp TH Super Sweet Blend (do 3/4 tsp, if you like a sweeter cornbread)
1/3 tsp TH Mineral Salt
1/4 tsp paprika
1/4 tsp turmeric (scant, 1/4 tsp)
1 1/2 tsp aluminum-free baking powder
2 Tbs corn (frozen)
coconut oil spray

Instructions

1
Preheat the oven to 350°F.
2
Make the filling. Brown the meat in a large skillet over medium-high heat. If the meat is not grass-fed beef, drain off most of the fat.
3
Add the tomatoes and chilies, eggs, half the cheese, and the seasonings and combine well. Pour into a 9 × 13-inch baking dish, spreading out the filling evenly. Top with the remaining cheese.
4
Make the the cornbread topping. Put all the topping ingredients into a food processor and process until well combined. Spread the batter gently and evenly over the filling (topping does not have to go to the very edges of the dish). Spray the topping with the coconut oil.
5
Bake the pie for 35 minutes. Broil the top for another 3 to 5 minutes. Watch carefully so the cornbread crust does not burn but gets a nice golden brown.

Note

Recipe Notes

Serving Ideas: Enjoy with a big side salad which may be enough, but a side of green beans or buttered broccoli is always a winner with this meal. The little amount of corn here is only in garnish amounts and should not interfere with your S fuel.

Read it online: https://trimhealthymama.com/recipe/cornbread-crusted-mexican-pie/