The Best Low Carb Taco Pie Recipe

Gluten Free
Lunch
Main Dishes
Quick Easy
4.8/5
(2230 reviews)
The Best Low Carb Taco Pie
Zylo Recipes

Description

Imagine a delightful fusion of classic comfort food and vibrant Mexican flavors – that's precisely what this taco pie delivers. It begins with a subtly crisp, golden crust that provides a satisfying foundation for the layers of goodness to come. Think of it as a blank canvas, ready to be adorned with a fiesta of tastes and textures.

Next comes the heart of the pie: a rich and savory taco meat filling. Ground meat, simmered in a blend of traditional spices, forms the star of this layer, offering a hearty and deeply satisfying experience. Each bite is a celebration of familiar flavors, enhanced by the warmth of chili powder, the earthy notes of cumin, and a hint of garlic.

The filling is cooked to perfection, ensuring that the meat is tender and juicy, never dry. A generous layer of creamy sour cream blankets the flavorful meat, adding a tangy coolness that perfectly complements the spices. This creamy element not only enhances the overall richness but also helps to bind the layers together, creating a cohesive and harmonious dish.

Finally, the entire pie is blanketed with a generous layer of melted cheese. As it bakes, the cheese transforms into a golden, bubbly blanket, its nutty and slightly sharp flavor adding another dimension to the overall taste profile. The melted cheese stretches invitingly with each slice, promising a truly indulgent experience.

Once out of the oven, the taco pie is ready to be adorned with your favorite taco toppings. A sprinkle of fresh cilantro adds a burst of herbaceousness, while a dollop of salsa brings a vibrant tang and a touch of heat. A drizzle of hot sauce caters to those who crave an extra kick, and diced avocados provide a creamy, cool contrast to the warm, savory pie.

Shredded lettuce offers a refreshing crispness, and sliced black olives contribute a briny, slightly bitter note that balances the other flavors beautifully. Each slice of this taco pie is a delightful combination of textures and tastes: the slight crunch of the crust, the tender juiciness of the meat, the cool creaminess of the sour cream, and the gooey, melted cheese. It's a dish that's both satisfying and exciting, perfect for a casual weeknight dinner or a fun gathering with friends.

Customize it to your liking, adjusting the spice level and toppings to create your ultimate taco pie masterpiece.

Preparation Time

Prep Time
30 min
Cook Time
20 min
Total Time
50 min

Nutrition Information

Per 1 bowl serving
C
Calories
710 Kcal

C
Carbs
12 g
Fi
Fiber
5 g
Sugar
6 g

P
Protein
41 g

C
Fats
58 g
Saturated Fats 28 g
Unsaturated Fats 25 g

Cholestrol 220 mg
Sodium 980 mg
Potassium 620 mg
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Ingredients

    1.
    Almond flour
    Almond flour
    0.5 cup
    2.
    Coconut flour
    Coconut flour
    2.5 tbsp
    3.
    Baking Aids Xanthan Gum
    Baking Aids Xanthan Gum
    0.25 tsp
    4.
    Coarse Kosher Salt
    Coarse Kosher Salt
    0.25 tsp
    5.
    Butter
    Butter
    1.75 oz
    6.
    Cream cheese
    Cream cheese
    2 tbsp
    7.
    Raw egg
    Raw egg
    0.5 large
    8.
    Apple cider vinegar
    Apple cider vinegar
    1 tsp
    9.
    Cumin, ground
    Cumin, ground
    1 tsp
    10.
    Chili powder
    Chili powder
    1 tbsp
    11.
    Smoked Paprika
    Smoked Paprika
    1 tsp
    12.
    Garlic powder
    Garlic powder
    0.25 tsp
    13.
    Coarse Kosher Salt
    Coarse Kosher Salt
    0.25 tsp
    14.
    Black pepper
    Black pepper
    0.13 tsp
    15.
    Avocado oil
    Avocado oil
    1 tbsp
    16.
    Garlic
    Garlic
    2 clove
    17.
    White onion
    White onion
    3 tbsp, chopped
    18.
    Ground beef
    Ground beef
    1 lb
    19.
    Sour cream
    Sour cream
    6 oz
    20.
    Queso Chihuahua (Chihuahua cheese)
    Queso Chihuahua (Chihuahua cheese)
    2 cup, shredded
    21.
    Salsa
    Salsa
    6 tbsp
    22.
    Cilantro
    Cilantro
    0.25 cup, chopped
    23.
    Sour cream
    Sour cream
    6 oz

Instructions

    1.
    Preheat the oven to 350 F (177 C). Combine almond flour, coconut flour, xanthan gum, kosher salt, butter, and cream cheese in a food processor. Pulse until the mixture resembles coarse crumbs with small pieces of butter and cream cheese.
    2.
    Add half of a beaten egg and apple cider vinegar to the food processor. Pulse until the dough comes together into a soft and pliable ball.
    3.
    Press the dough evenly into the bottom of a 7 ½” x 10 ½” baking dish to form a crust. Bake for 16-18 minutes, or until the edges are golden brown and the center is lightly browned and puffed up.
    4.
    In a small bowl, combine ground cumin, chili powder, smoked paprika, garlic powder, onion powder, dried oregano, kosher salt, and cracked black pepper. Stir well to combine the taco seasoning.
    5.
    Heat avocado oil in a large nonstick skillet over medium-high heat. Add the onions and garlic and cook for 30 seconds, or until fragrant.
    6.
    Add the ground beef to the skillet and cook until almost fully browned. Drain any excess grease. Add the taco seasoning and water. Stir well to coat the meat with the spices.
    7.
    Pour the taco meat filling over the cooked crust. Dollop sour cream over the filling and spread it evenly with a spatula (it doesn't need to be perfect).
    8.
    Top the casserole with the shredded cheese. Bake for 15-20 minutes, or until the cheese is melted and bubbly and the top is lightly browned. Garnish with freshly chopped cilantro. Cut into 6 pieces and serve with your favorite toppings like sour cream and salsa.