The Best Low Carb Taco Pie
How to Make It
Step 1
Preheat the oven to 350 F (177 C). Combine the ingredients for the dough inside the bowl of a food processor. These ingredients include both flours, 1/4 tsp xanthan gum, 1/4 tsp kosher salt, butter, and cream cheese. Pulse to combine. There should be pieces of butter and cream cheese the size of a large pea.
Step 2
Then add half of the egg (beat the egg before adding) and the apple cider vinegar. Pulse until the dough comes together. The dough should be very soft and pliable.
Step 3
Form the dough into the bottom of a 7 ½” x 10 ½” pan to form a crust at the bottom of the pan. Bake for 16-18 minutes or until the crust is golden brown on the edges, puffed, and lightly browned in places in the center.
Step 4
In the meantime, prepare the taco filling. Combine all the spices in a small bowl from the ground cumin to the cracked black pepper. Stir well to combine.
Step 5
Heat a large nonstick skillet over medium-high heat until hot. Add in the avocado oil and swirl the pan. Add in the onions and garlic. Cook for 30 seconds or until fragrant.
Step 6
Add in the ground beef. Cook until it is almost all the way cooked through. Add in all the spices and two tablespoons of water. Stir the meat well to incorporate the spices. The spices will appear to glaze the meat.
Step 7
Pour the taco filling on top of the cooked crust. Then dollop on top the sour cream. Spread the sour cream the best you can with a spatula (it does not need to be perfect).
Step 8
Top the casserole with the cheese. Then bake the casserole for 15-20 minutes until the cheese is melted and the top is slightly browned. Top the finished casserole with freshly chopped cilantro. Cut the casserole into 6 pieces and serve with toppings like sour cream and salsa.
Ingredients
- Almond flour – 0.5 cup
- Coconut flour – 2.5 tbsp
- Baking Aids Xanthan Gum – 0.25 tsp
- Coarse Kosher Salt – 0.25 tsp
- Butter – 1.75 oz
- Cream cheese – 2 tbsp
- Raw egg – 0.5 large
- Apple cider vinegar – 1 tsp
- Cumin, ground – 1 tsp
- Chili powder – 1 tbsp
- Smoked Paprika – 1 tsp
- Garlic powder – 0.25 tsp
- Coarse Kosher Salt – 0.25 tsp
- Black pepper – 0.13 tsp
- Avocado oil – 1 tbsp
- Garlic – 2 clove
- White onion – 3 tbsp, chopped
- Ground beef – 1 lb
- Sour cream – 6 oz
- Queso Chihuahua (Chihuahua cheese) – 2 cup, shredded
- Salsa – 6 tbsp
- Cilantro – 0.25 cup, chopped
- Sour cream – 6 oz