LAYERED TORTILLA TACO
PIE
This amazing showstopper recipe is possible using Mission Zero Carb Tortillas. I enjoyed making this Taco Pie as it felt so creative, but in effect, it is simply just the way it is made in a springform pan that makes it so fun to create. It looks really cool once one removes the springform pan surround.
I loved this pie especially with sour cream and salsa plus diced avocado. However, I had a little trick. I nuked my piece with the toppings briefly to take the edge off the cold sour cream. Oh my, this made for such an enjoyable meal. The flavors were fantastic!
I made my own Taco Seasoning but feel free to use store-bought Taco seasoning.
I did use a lot of cheese. You are welcome to reduce the amount to taste. I do love cheese!
I used a green pepper with the meat; however, if you like real spicy, you can use a can of green chilies.
I used very basic toppings, but loved this recipe just as written. You could add black olives and chopped tomatoes, chopped cilantro, chopped lettuce, etc.
So, here you see, we low-carbers can make a Taco Pie without using flour tortillas. Thanks Mission!
Ingredients:
2 lbs lean ground beef (0.9 kg)
1 green pepper, diced finely
1 tbsp minced garlic (15 mL)
Taco seasoning (recipe below), OR
2 tbsp commercial Taco
seasoning (30 mL)
3/4
cup medium-heat salsa (175 mL)
14.5 oz can diced tomatoes (411 g)
1/4
cup water (60 ml)
8 low-carb tortillas
21/2 cups Mexican blend grated cheese, OR (625
mL)
a mix of Mozzarella and Cheddar
cheeses
Garnish:
Sour cream
Salsa
Chopped avocadoes
Homemade Taco Seasoning (or use commercial):
1 tbsp chili powder (15 ml)
11/2 tsp cumin (7 mL)
1 tsp black pepper (5 mL)
1/2 tsp onion powder (2 mL)
1/2 tsp salt (2 mL)
1/2 tsp red pepper flakes (2 mL)
(skip if the salsa is already spicy)
1/2 tsp oregano (2 mL)
1/4 tsp garlic powder (1 mL)
Preheat the oven to 375°F (190°C). Grease the bottom of a 9-inch (23 cm)
springform pan.
Homemade Taco Seasoning: In small bowl, whisk together chili powder, cumin, black pepper, onion powder, salt, red pepper flakes, oregano and garlic powder.
In large, nonstick frying pan, cook ground beef over
medium heat, breaking it up small as it cooks with a spatula. Add green pepper, Taco Seasoning (homemade, OR commercial) and minced
garlic. Cook until meat has
browned. Add salsa, diced tomatoes and
water. Keep cooking until green pepper
is softened and sauce has thickened.
While it is cooking use the spatula to smash the tomatoes finer.
To assemble the Taco Pie: In bottom of springform pan, layer 1 tortilla and cut the other to fill the spaces as much as possible. Cover with 1/4 of the meat and a scant half cup (120 mL) cheese. Repeat ending with meat and the remainder of the grated cheese.
Bake 20 minutes until
cheese has melted. Allow to cool 10
minutes before cutting. Serve with sour
cream, salsa and chopped avocadoes. I
like to warm the sour cream and salsa on top of the slice of pie for about 12
seconds in the microwave oven. This
makes it taste so much better as I don’t like the contrast of the hot pie with
the cold sour cream.
Yield: 8 servings
1
serving
419.8
calories
32.9
g protein
28.2
g fat
8.9 g fiber
6.4
g net carbs
Other Mexican Recipes You may enjoy:
Cheesy Creamy Mexican Casserole
Spicy Mexican Chicken Burritos
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