Craving a taco pie since going paleo? All that flakey crust, ground beef, spices, sour cream and tons of cheese? Well…
…you can’t exactly have that anymore!
But hold on…this paleo recipe lets you whip up the next best thing: a clean taco pie bursting with south of the border seasonings, hearty meat, a crumbly crust, and fresh veggies.
It’s everything you love about a traditional taco pie – minus the dairy and gluten binders.
Ready to try this one? Oh I bet you are! Let me tell you about it…
The crust is made from almond meal, with a sprinkling of taco spices baked into the crust to give it a little extra flavor kick.
And just so you know, this taco pie paleo recipe won’t hold together quite as well as the ones you’re used to. Those keep their shape better thanks to all the cheese and wheat glues – the stuff you need to avoid if you’re paleo. [av_sidebar widget_area=’Lockerdome’ av_uid=’av-39ltmt’]
But so what? Eating paleo isn’t always pretty. And besides, the awesome layers of flavors you’ll be scooping up with every bite will more than make up for the somewhat wobbly structure of this taco dish.
And here’s a surprise…when we grabbed some pie crust from the bottom of the plate, it tasted like we’d added tortilla chips! How that happened, I don’t have a clue…but I like it!
And just in case you’re thinking this taco pie crust is gonna turn out all mushy, think again.
The secret is pre-baking the crust a little bit to create a good, solid shell before you add the taco filling. You’ll see how in the recipe below.
And I can’t rave enough about the flavors from the spices and meat you’ll get from this recipe – so, so good!
You can make this taco pie paleo recipe as either a full-blown pie, or do the mini version in individual ramekins so everyone can dig into their own personal pie.
Either way, this easy-as-pie recipe is delish! It definitely satisfied my taco craving.
We’ll be making this one a staple around our house! Don’t miss out…give this one a try!
Ingredients
- 1 Tbsp chili powder
- 1 tsp salt
- 1 tsp ground pepper
- 1 tsp oregano
- 1 tsp thyme
- 1 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp red pepper flakes
- 2 cups of almond flour
- 2 eggs - whisked
- 1 Tbsp coconut oil
- 1 or 2 Tbsp of the taco seasoning (see above)
- 1 to 1 1/2 lbs of ground beef – browned (grass-fed beef recommended)
- 1 small onion, diced
- 1/2 red pepper, diced
- 1/2 green pepper, diced
- 2 Tbsp taco seasoning (see above)
- 1/2 cup tomato sauce
- 1 can (14 oz) of diced tomatoes with green chilies, liquid drained
- 2 avocados, diced
Instructions
- First combine ingredients for the taco seasoning in a small bowl - set aside
- In a frying pan add 2 tablespoons of fat, any kind you want
- Add ground beef, onions and peppers. Cook over medium heat until meat is browned and cooked through and the veggies are tender
- Drain fat from pan
- Add 2 tablespoons of the taco seasoning mix
- Next add 1/2 cup of the tomato sauce, and stir
- Simmer awhile to let flavors combine
- Time to make the crust...
- In a medium bowl combine almond flour, whisked eggs and coconut oil into a dough (I used a wooden spoon, then my hands)
- This will make a 9-inch pie crust, or enough for about 4 ramekins
- Grease the pie pan or ramekins
- Mix dough and form for whichever size (pie pan or smaller dishes) you will be using
- Press into pie pan or ramekins to form a crust
- Bake jat 350º F unfilled for about 8-10 min
- Remove from oven and add the taco filling from the pan
- Top with some diced tomatoes
- Return to oven and bake at 350º F for another 20 minutes
- Top with slices of avocado or whatever garnish you would like
- Dig in and enjoy!