You can see how substantial the servings are and how meaty - plenty of protein per serving!  8 servings per pie.

Browned under the broiler - ready to eat!

Before going under the broiler for 2 to 3 minutes on high.

Out of the oven (below).

Before going into the oven.


Use my easy replacement for Bisquick®

This recipe makes 2 substantial slightly spicy meat pies that will be great served with cauli-rice and green beans or simply a nice, tasty salad on the side with your favorite dressing.  Serve with extra salsa verde or sour cream, if desired. It is fun to use this Bisquick replacement in recipes.  I will see what other applications will be good with this mix. Stay tuned!

Olive oil

2 large green bell peppers, diced

1 cup chopped onion (250 mL)

2 lbs lean ground beef (0.9 kg)

4 tsp ground cumin (20 mL)

1 tbsp minced garlic (15 mL)

1 tbsp dehydrated onion powder (15 mL)


2 tsp salt (2 mL)

11/2 tsp hot chili powder (7 mL)

Salsa Verde, to taste

  (I used about 3 tbsp (45 mL) per pie)

1/cup water (125 mL)


4 eggs, fork beaten

1 cup heavy cream (250 mL)

1/2 cup water (125 mL)

11/2 cups Biskmix, recipe follows BELOW (375 mL)

  (use all of it)

11/2 cups shredded Mozzarella, Cheddar, OR (375 mL)

  Mexican Blend


1 cup PLUS 6 tbsp Gluten-Free Bake Mix 2, OR (340 mL)

  Keto Bake Mix (use 4 tbsp (60 mL) more)

2 tsp baking powder (10 mL)

1/4 cup butter (60 mL)


Preheat the oven to 400°F (200°C).


In large nonstick frying pan, in olive oil and over medium heat cook green peppers until turning soft.  Set aside.


In the same pan in olive oil, cook the onion over medium heat until turning soft.  Add ground beef, breaking it up with a spatula from time to time.  When turning brown, add cumin, garlic, onion powder, salt and hot chili powder.  Stir well and stir in Salsa Verde and water.  Cook until most of the water has evaporated. Portion the meat out between two 9-inch (23 cm) glass pie dishes.


Topping:  In medium bowl, whisk beaten eggs with heavy cream and water and then whisk in the Biskmix until well-combined.  Pour about 11/2 cups (375 mL) over the meat in each pie dish.  Bake 20 minutes.  Sprinkle with shredded cheese of choice and broil 2 to 3 minutes on high.


Biskmix:  In medium bowl, combine Gluten-Free Bake Mix 2, page___ and baking powder.  Cut butter into small pieces and using fingers rub the butter into the dry ingredients (or use a food processor with a pulse button), until the mixture is crumbly and the butter is evenly distributed.

Yield:  8 servings per pie

1 serving

281.7 calories

17.1 g protein

20.7 g fat

0.9 g fiber

5.6 g net carbs