Once you ditch those store-bought taco seasoning packets, you won’t turn back. The flavoring of the meat with the homemade seasoning is incredible, and the crust of this taco pie is the real star of the show! No need to have taco shells when you can have this masterpiece.
MAKES: 6 servings
1 SERVING: 409 Calories, 33 g Fat, 5 g Carbs, 24 g Protein
1 lb (454 g) 80/20 ground beef
3 tbsp (45 g) taco seasoning
2 tbsp (30 g) tomato paste
10 oz (280 g) cauliflower rice, steamed and drained
⅓ cup (80 ml) beef broth
½ cup (57 g) Cheddar cheese, shredded
1 cup (104 g) almond flour
1 cup (113 g) Cheddar cheese
½ tsp salt
½ tsp garlic powder
¼ cup (60 ml) sour cream
2 large eggs
1 tbsp (15 g) butter
Preheat the oven to 400°F (204°C).
To prepare the meat, in a large pan over medium-high heat, cook the beef for 5 to 7 minutes, or until thoroughly cooked. Stir in the taco seasoning, tomato paste, cauliflower rice and broth, cover and simmer for 2 minutes, stirring occasionally.
To make the crust, in a medium bowl, mix the almond flour, Cheddar cheese, salt, garlic powder, sour cream, eggs and butter.
Pour the beef mixture into a 9-inch (23-cm) pie plate and sprinkle with the Cheddar cheese.
Spoon the crust mixture over the meat and smooth with a spatula. Bake until the cheese is bubbly, about 25 minutes.
TIPS: Top with a dollop of sour cream and some homemade guac for extra fats!
This freezes well!