Low Carb Mexican Tamale Skillet Pie

Ingredients

• 1 lb ground beef
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 can diced tomatoes, drained
• 3 tablespoons tomato paste
• 3 tablespoons chopped fresh cilantro, divided
• 2 cups shredded cheese of choice
• 6 large eggs, beaten

Directions

1. Heat the oven to 350 degrees F.
2. Set a large skillet over medium-high heat, add the ground beef, and cook until it is browned and no longer pink, about 8 minutes. Pour off any extra fat.
3. Stir the bell pepper and onion into the skillet, then cook for another 5 minutes, stirring now and then.
4. Add the tomato paste, diced tomatoes, cumin, chili powder, garlic powder, salt and pepper, and mix everything together well. Cook for 3 minutes more, just until the mixture is hot, then take the skillet off the heat and set it aside.
5. In a large bowl, whisk the eggs with 1 tablespoon of chopped cilantro until evenly combined.
6. Coat a 9-inch pie plate with cooking spray or butter, then pour in the egg mixture. Spoon the cooked beef mixture over the top, then add the shredded cheese and the remaining 2 tablespoons of chopped cilantro.
7. Bake in the heated oven for 25-30 minutes, until the top is golden and the center is cooked through; a knife inserted in the middle should come out clean. Cool for 10 minutes, then serve warm or at room temperature with your favorite toppings.