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Whole30 Taco Pie in a Skillet

  • Author: Miss AK
  • Total Time: 55 minutes
  • Yield: 6 1x


Whole30 Taco Skillet Pie combines all of the ingredients for the best taco filling into a savory cashew crust. Get creative with the toppings!



For the crust:

  • 1 + 1/2 cup cashews or almonds*
  • 1/4 cup coconut flour
  • 2 egg whites
  • 1/4 cup melted ghee
  • 1 tsp. salt

For the filling:

  • 1 lb. ground beef*
  • 1 bell pepper, diced
  • 1 jalapeno, diced and deseeded (leave the seeds if you like heat)
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 114.5 oz can fire roasted, diced tomatoes
  • 16oz. can tomato paste
  • 1 Tbsp. chili powder
  • 1 Tbsp. cumin
  • 1 tsp. salt
  • 1 pinch cayenne (optional – spice lovers only)
  • Optional toppings: lettuce, tomato, nutritional yeast, cheese (if not Whole30), sour cream/Greek yogurt (if not Whole30), avocado


  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!


  • if you don’t have a food processor use 1 + 1/4 c. almond meal. Grab some almond meal at the store and just mix the crust in a bowl
  • I’ve tested this recipe with ground bison and ground turkey. I’m sure ground venison would be lovely, as well.
  • If you don’t have a skillet, a standard, 9in pie plate will work just fine.
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes


  • Serving Size: 1 slice
  • Calories: 499
  • Sugar: 8g
  • Sodium: 694mg
  • Fat: 34g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 6g
  • Protein: 25g
  • Cholesterol: 47mg

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