Whole30 Taco Pie in a Skillet combines all of the ingredients for the best taco filling into a savory cashew crust. Get creative with the toppings!
If there was ever a recipe that was like a little piece of my heart and soul, this taco pie would be it. Let me explain…
So, someone recently asked me what my favorite thing to cook was. I thought long and hard and decided it’s probably chili or marinara sauce. And I literally don’t have a recipe for either on this blog and I know, I know, it needs to happen. BUT, part of that is due to the fact that I make those things differently every single time. So, I have a hard time 1) picking my favorite version and 2) actually writing down what I put in the dang pot. However, chili and/or taco meat is my fave thing to whip up for dinner, like ever. And this pie filling is like when a taco and a bowl of chili have a baby. YUM.
OK, onto the next piece of my heart – PIE Y’ALLLLL. I just love it. If you want to read more about me jabbering about pie, read this Chocolate Chip Pecan Pie post and make that dang pie because DANG DUDE. It guud.
And lastly… I mean, this provided me with another reason to use one of my skillets. If you don’t already know how I feel about my skillets…welp, I love them. And they’re vintage and they were a gift from J and yeahh. I gushed about that the other day in my Gluten Free Berry Skillet Crisp post. Maybe I’m an old soul with an undying love for cast iron?
What’s in a taco pie, you ask?
It’s really very simple. I’m sure there are plenty of ways to skin the cat, but here’s what mine has:
- Taco filling – aka ground meat (I’ve used turkey, beef, bison, AND venison before, onions, garlic, bell pepper, jalapeno, diced tomatoes in a can, tomato paste, and chili spices!
- Cashew crust – cashews, coconut flour, egg whites, ghee & salt!
- Taco toppings – chopped lettuce, diced tomato, jalapeno, avocado – whatever you want!
See, super easy, right?
Alright so we have learned that this recipe is a piece of my actual soul because 1) taco/chili meat, 2) pie, 3) skillet and you need to make it STAT.
Let’s get to it! Need more Whole 30 meal inspo? Check out this page!
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
- 1 – 14.5 oz can fire roasted, diced tomatoes
- 1 – 6oz. 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
- Add the nuts into a food processor with the coconut flour, egg whites, and salt.
- 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.
- 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.
- Place the skillet or pie plate into the fridge while you make the filling.
- Preheat the oven to 375F.
- Heat a large saucepan over medium heat and saute the onions, bell pepper, and jalapenos.
- 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.
- Remove the pie plate from the fridge, and scoop the taco filling in.
- 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