Looking for a new casserole that has the kick of TexMex, but is totally THM’d? Here it is, the recipe for my all time favorite stuffed pepper filling and Texas hash all encased in one of the best low carb “cornbreads” for my S version of Trim Healthy Tamale Pie! This recipe skips the casserole dish too and cooks right in the skillet!
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2 pounds lean ground beef (the better quality the meat the better the dish)
1/2 medium onion (diced)
2 cups beef broth (check for no msg)
1 teaspoons celtic sea salt- to taste (this will vary according to how salty your broth tastes)
1/2 teaspoons pepper
1/2 teaspoons garlic powder
1 tablespoon chili powder
1 can rotel tomatoes, use the mild kind if you don’t like spicy
2 teaspoons Bragg’s Liquid Amino’s (original dish had worstershire either will work)
8 oz grated sharp cheddar cheese
Put the ground beef and onion in a large, heavy, ovenproof, skillet to brown. Drain all the grease off the meat once it is thoroughly browned. (Draining the grease is an important step here!)
Pour the beef broth over the browned beef and bring it to a boil and cook it, uncovered, until the broth has cooked into the beef. Now add in all the other ingredients, except the cheese and bring to a boil, uncovered. Continue to let it cook on medium high for about 5 minutes till nice and hot then turn down and simmer it in the covered skillet for a few more minutes till all the liquid cooks in for maximum flavor. Uncover and continue to cook down (if necessary) until pretty much all the liquid is cooked out of it.
Smooth the beef mixture in the skillet and sprinkle all of the grated cheese over the top. Set this mixture aside, away from the heat and covered while you make the topping. This step is important because the melted cheese will form a surface over the hamburger meat that the bread crust can be spread over.
While the cheese topped beef mixture is resting in the covered skillet and off the heat, mix up the easy bread crust in a big bowl:Preheat oven to 350 degrees: