Scrumptious Taco Pie

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

Taco Pie Crust:

2 cups almond flour

2 organic, cage-free eggs, whisked

1 tbsp organic unrefined, virgin coconut oil

1-2 tbsp of the taco seasoning (see above)

Taco Pie Filling:

1-1 1/2 lbs organic, grass-fed ground beef, browned

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 tomato, diced

2 avocados, diced

 

Instructions:

1. Combine ingredients for the taco seasoning in a small bowl and set aside.

2. In a frying pan, add 2 tablespoons of coconut oil. Add ground beef and brown,

along with the onions and peppers, over medium heat until meat is cooked and

the veggies tender.

3. Add 2 tablespoons of the taco seasoning mix, followed by 1/2 cup of the tomato

sauce, and stir. Simmer awhile to let flavors combine.

4. In a medium bowl, combine almond flour, whisked eggs and coconut oil to form

the dough for the crust. This will make a 9-inch piecrust, or enough for about 4

ramekins.

5. Grease pie pan or ramekins with coconut oil. Mix dough and form for whichever

vessel you will be using for pie. Press into pie pan or ramekins to form a crust.

Bake at 350F unfilled for about 8-10 minutes.

6. Remove from oven and add the taco filling from the pan. Top with some diced

tomatoes. Return to oven and bake at 350F for another 20 minutes.

7. Top with slices of avocado or whatever other garnishes you enjoy! Break up the

crust from the bottom to combine with taco filling. Enjoy!

Adapted from: http://www.paleonewbie.com/paleo-taco-pie-recipe/