Paleo Taco Pie
Paleo Taco Pie
This recipe elevates taco meat into a whole new dish by topping it with a paleo-friendly, gluten-free, corn-free “cornbread” topping. It’s a delicious one pot meal.
Ingredients:
Filling:
o 1 lb ground beef or turkey
o 1 onion, diced
o 1 bell pepper, diced
o 1 can olives, sliced
o ½ pint cherry tomatoes, halved
o 1 cup spinach or baby greens, chopped
o Taco seasoning (see below)
o 1 jalapeño, diced, optional
o Salt and pepper
o Oil, for cooking
“Corn” bread topping:
o ¾ cup rice flour or garbanzo flour
o ¾ cup full-fat coconut milk (you can decrease this to ½ cup if using garbanzo flour)
o ½ tsp salt
o ½ tsp baking soda
o 4 tbsp melted butter
o 3 eggs, beaten
o 1 tbsp maple syrup (or honey)
Directions:
Preheat the oven to 350°F.
For the filling: Heat a large cast iron skillet over medium heat. Add in your cooking oil and then add in the onion, bell pepper, spinach, 2/3 of the olives, and tomatoes. Cook for about 3-5 minutes, until the vegetables begin to soften. Add the ground meat to the pan, breaking it up with a wooden spoon. Allow the meat to brown. Add in salt, pepper, and the taco seasoning. Continue to cook until the meat is fully browned and any liquid from the veggies has completely cooked out, usually about 10-12 minutes. Remove from the heat and spread the meat mixture evenly in the pan.
For the topping: In a medium mixing bowl, combine the flour, salt, and baking soda and mix well. In a large bowl, combine the butter, coconut milk, and eggs. Slowly add the dry ingredients to the wet ingredients, whisking as you add, until the dry ingredients are well incorporated into the wet and a batter is formed. The batter may still be a little bit lumpy which is fine.
Pour the batter over the meat mixture, spreading it evenly and top with the remaining olives and jalapeño. Place the pan in the oven on the middle rack and cook for 25 minutes, until the topping is golden brown. Let cool for 5-10 minutes, slice, and enjoy.
Homemade taco seasoning:
2 tablespoons sweet paprika
1 tablespoon granulated garlic
1 tablespoon ground cumin
2 teaspoons chili powder
1 teaspoon ground coriander
1 teaspoon dried oregano