Low Carb Mexican Tamale Skillet Pie (Gluten Free, Grain Free)

Directions

Preheat oven to 350 degrees F. In a large skillet over medium-high heat, cook the ground beef until browned and cooked through, about 8 minutes. Drain off any excess fat. Add the bell pepper and onion to the skillet and cook for an additional 5 minutes, stirring occasionally. Add the tomato paste, diced tomatoes, cumin, chili powder, garlic powder, salt and pepper to the skillet and stir to combine. Cook for an additional 3 minutes or until heated through. Remove from heat and set aside. In a large bowl, whisk together the eggs and 1 tablespoon of chopped cilantro until combined. Grease a 9-inch pie plate with cooking spray or butter and pour in the egg mixture. Top with the cooked beef mixture followed by the shredded cheese and remaining 2 tablespoons of chopped cilantro. Bake in preheated oven for 25-30 minutes or until golden brown on top and cooked through in center . Let cool for 10 minutes before serving warm or at room temperature with your favorite toppings (sour cream, guacam.