Sunday, April 19, 2015

Crockpot Enchilada Tamale Pie

     Although this may not be my typical high protein low carb recipe, it's still not too shabby for a large gathering.  Crockpot Enchilada Tamale Pie is great for those days that you have to feed a crowd but don't have a lot of time.  These amazing flavors combine to total 12 hearty servings, each hefty cup has 333 calories, 38g net carbs and 16g protein, (feel free to sub with any of my suggestions in the recipe for leaner stats).  The next time you get a hankering for Mexican start the celebration with this festive dish!  Ole'

Ingredients for 12~
1 Tablespoon EVOO
1 medium Yellow Onion, diced
1 Tablespoon chopped jarred Garlic
Dash Cayenne Pepper
1 pound 93% lean ground Turkey (can sub with 99% lean if desired)
10oz Enchilada Sauce
2-15oz cans Kidney Beans, or mixed Beans
3/4 cup Cornmeal
1 1/4 cup Flour (sub with Oat Flour if desired)
1/2 cup Sugar (sub with Erythritol, Stevia or Coconut Sugar if desired)
2 teaspoon Baking Powder
1 teaspoon Salt or Lite Salt
1 cup 25 cal/cup Cashew Milk
1 XL Egg (sub with 1/4 cup Egg Whites if desired)
1/4 cup Canola Oil
15oz drained Corn
4oz Diced Green Chili's
3/4 cup shredded Cheddar Cheese (sub with low or reduced fat Cheddar if desired)

     Heat EVOO in skillet and add Onions, Garlic and Cayenne til golden brown.  Then add ground Turkey til cooked thru, drain and remove excess oil.  Stir in Enchilada Sauce and Beans, then pour into Pam sprayed Crockpot.  Add remaining ingredients to bowl (minus 1/4 cup shredded Cheddar, reserve that to sprinkle on top) and stir til well blended, pour over top of Turkey mixture in Crockpot.  Sprinkle batter with remaining Cheddar Cheese and cook on low for 5 hours or til Cornbread is desired level of done. Enjoy  :)


No comments:

Post a Comment