Sunday, November 24, 2013

Paleo Taco Pie

Ingredients for the filling:
2 pound ground lean beef or turkey
1 yellow or white onion diced
1 yellow or orange bell pepper diced
3/4 cup Medium Salsa (if store bought we find On the Border to have the least ingredients) or you can use homemade
3 eggs
All of the spices can be adjusted to your preference
1 Tbsp Chili Powder
2 Tsp Cumin (this is a strong spice, so you can use less if you prefer)
1 tsp onion powder
1 tsp pepper
1/2 tsp garlic powder
Optional- Vegan Cheddar Cheese, 2% cheddar cheese
For garnish- All of these or any combination: avocado slices, homemade guacamole, salsa, black olives, diced tomatoes
Spray a large skillet with sunflower spray or grease with
 coconut oil or grape seed oil
On medium heat, brown the meat with the onion and pepper, drain and return to the skillet
Add salsa and all spices, stir well and simmer on medium low for a few minutes
Remove from heat and let the skillet and meat cool for about 5 minutes
Add egg and stir well
This will make two pies, at this point you can divide the meat and put half of it up for the next days meal or proceed to make two pies.  I divide it, put half of it up and for the second day I make an Egg Casserole (pie, quiche whatever you want to call it).  I do not advice making the second pie crust unless you are going to need to pies for that meal.  The crust is much better the day it is made, however, we still eat the leftovers, the crust just gets a little soggy in the fridge.
For 1 pie crust follow the Coconut Flour Pizza Crust Recipe:
1/2 cup coconut flour
1 cup unsweetened coconut milk
3 eggs
1/2 tsp baking soda
Pre-heat oven to 375
Mix well so that all the clumps are gone
Spray a pie pan well with cooking spray or oil of choice
Pour dough into the pie pan and evenly press it down around the pan and up the sides
Bake for 20 minutes
Remove from oven and pour meat mixture onto the crust
Spread meat our evenly
Bake for 20 minutes or until heated through
Add cheese and bake until cheese is melted about 5 minutes
Tip- if you prep like I do on the weekends and the meat mixture is already made ahead of time, set the meat out about 1/2 hour before using to reduce cooking time so the crust does not burn.  I set the container that the meat is in on the stove while the crust is baking since the surface of the stove gets a little warm.  You may have to cook on 400 for 15-20 minutes if the meat is cold.

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