Taco Pie Made with an Almond Flour Crust
This taco pie turned out so well that it is going to become a regular feature dinner in our home. I am trying to eat less wheat and sugar and am trying to keep the family eating better. I have been looking at the Paleo diet and finding recipes to try that the family might like. This taco dish is inspired by a few recipes I have seen online. I recently ran across a video about making almond flour and decided it would be a good thing to try to make.
The almond flour turned out great and was so easy to make with my Cuisinart blender. I now intend to use almond flour much more in my baking, since it is healthier than regular flour. It only takes a few minutes to reduce the almonds down into a flour-like texture. It is grainier than traditional flour, very similar to cornmeal. It was fairly crumbly after being cooked, but it was also extremely flavorful crust! Once it is out of the oven, top with cheese and tomatoes. Garnish with lettuce, avocado, red peppers, sour cream or salsa. I hope you enjoy this dish as much as my family does!
- 2 Cups almond flour
- 1/3 Cup Butter, melted or clarified
- 1 tsp sea salt
- 1 lb. ground chuck
- 1 Tbsp olive oil
- 1/2 packet taco seasoning
- 1 tsp cumin
- 1/2 sweet onion, diced
- 1/2 Cup cheddar cheese, shredded
- 1 tomato, diced
- pinch salt and pepper, to taste
- If you do not have almond flour on hand, don't worry, it is really easy to make at home! I was looking online at prices and it is much cheaper to make your own flour with whole almonds than to buy the flour in the store. I was surprised how quickly my Cuisinart blender reduced the almonds (unsalted) into flour. Pulse the machine a few times for about 20 seconds each. The almonds should break down rather quickly into small pieces. You do not want to blend too much or it will turn into almond butter and it really sticks in the blender.
- Sift the flour into a bowl to keep the large almond pieces out of the flour. The large pieces can be ground down into smaller ones a couple of times. Remember, if you blend too long, you will end up with almond butter. I do plan on making this in the near future, but didn't want it today. I will use the large chunks of almond that didn't reduce well in some muffins that I'm making later for tomorrow's breakfast.
- Melt your 1/3 cup butter in the microwave or a saucepan. Add this to the two cups of sifted almond flour and 1 tsp of salt. Blend until you get a mealy dough. Spread this into a pie pan to form the crust for the taco pie.
- Heat a skillet with 1 Tbsp olive oil. Add the onion and saute until the onion is almost clear. Add the ground chuck to the pan and brown it. Then add the taco seasoning plus 1 tsp cumin and cook on low for about 5-10 minutes. Drain the grease from the ground chuck and add it to the pie pan. Bake at 350° for 35 minutes. The crust will be very crumbly and yummy.
- Top with cheese, tomatoes and your choice of other ingredients. My kids would not eat it with all of those toppings so we keep it simple. To make this a true Paleo dish, you would need to get rid of the cheese (and sour cream) and make sure you use clarified, unsalted butter, or ghee, when making the crust.