I decided to switch it up for Taco Tuesday and make a pie instead of our usual Taco Salad (which we love). I use a very similar crust that I make for my Keto Pumpkin Pie, but I cut back on the coconut flour and added some taco seasonings into the dough to make it a little more savory, and it turned out great!! The pie itself is pretty basic, but the magic really happens when you start adding all of the toppings!
Ingredients:
CRUST:
- 1 stick butter, melted
- 1/2 cup coconut flour
- 1 1/2 cup almond flour
- 1 tsp Himalayan salt
- 1 egg
- 1 tbsp taco seasoning
- Mix dry ingredients with the melted butter in a medium size bowl.
- Add 1 egg and mix into a dough ball.
- Spread dough into a pie pan with your hands, making sure you press dough up the edge.
- Pre bake pie crust before adding the filling in the oven at 375* for 10-15 minutes or until golden brown.
- Set aside.
FILLING:
- 1 lb 80/20 ground beef
- 3 cloves garlic, minced
- 1/2 yellow onion, chopped
- 4 oz cream cheese, softened
- 1 tbsp taco seasoning
- 1 tsp salt
- 1 tsp pepper
- 1 cup shredded cheese
- 1 cup pico, or salsa, or a can of diced tomatoes
- 1 tbsp extra virgin olive oil
- Add olive oil to a large, nonstick or cast iron skillet and heat over medium high heat.
- Add ground beef and break it up with a wooden spoon, sprinkle with salt, pepper, and taco seasoning.
- Then, add garlic and onion to the pan and continue to brown the meat. Then add the salsa and stir.
- Once the meat is fully cooked, turn the heat down to medium-low and add cream cheese, stir until melted.
- Remove from heat and add to the pie crust.
- Top with shredded cheese and put the pie in the oven until cheese melts, about 15 minutes.
- Remove from oven and let cool for 5 minutes before slicing and adding optional toppings below.
OPTIONAL TOPPINGS:
- shredded iceberg lettuce
- pico de gallo
- sour cream
- jalapenos
- avocado
- guacamole
- olives
- green onion
- shredded cheese
