Instructions

1. Add the nuts into a food processor with the coconut flour, egg whites, and salt.
2. Pulse until the nuts break down. Add the melted ghee and process until it forms a ball. If you’re using pre-made cashew or almond meal, simply mix everything together well in a bowl.
3. Press the dough into the bottom of an 8-inch skillet, or a pie plate. Push the dough up the sides until a nice crust is formed. You don’t need the crust to go all the way up the side, though.
4. Place the skillet or pie plate into the fridge while you make the filling.
5. Preheat the oven to 375F.
6. Heat a large saucepan over medium heat and saute the onions, bell pepper, and jalapenos.
7. When the onions are translucent, after about 6 minutes, add the garlic, chili powder, cumin, cayenne, salt, and beef. When the beef has browned, add the crushed tomatoes and tomato paste and stir well to combine. Simmer for 2 minutes and remove from the heat.
8. Remove the pie plate from the fridge, and scoop the taco filling in.
9. Place in the oven for 25 minutes. Remove, let cool, slice and top with desired toppings!