You don’t need a special occasion to have a taste of Tex-Mex food on the menu.  This is a simple to make pie with taco toppings on it.  I served it with a side of cauli-rice made with green enchilada sauce and onions, plus the lettuce, pico de gallo and cheese on the side.  Add a little sour cream and guacamole and you have a great meal.

A quick mix taco pie that has just a bit of cornmeal in the crust to give it that corn tortilla taste without adding too many carbs. The cornmeal is optional. To make a lower carb version, omit the corn meal and add 2 more tablespoons of ground flax meal.

1/2 cup Low Carb Flour *
1 tablespoons ground Golden Flax Meal
1 tablespoon Corn Meal
1 Egg
1/4 cup  Heavy Cream
1/2 cup Water
1 teaspoon red Chili Powder
1/2 teaspoon Garlic Powder

1/4 cup Onion, chopped
1/2 cup Cheddar Jack Cheese, shredded
1 cup Ground Beef, lightly browned
1/4 cup Mexican Chorizo
2 tablespoons fresh Cilantro

1 cup chopped or torn Lettuce (iceberg or Romaine)
4 tablespoon Pico de Gallo (onion, tomato, cilantro and jalapeño chopped)
4 tablespoons Guacamole or 1/2 sliced Avocado

* use the flour of your choice, but if you use coconut flour, then only use 1/4 cup and add an extra egg

Heat oven to 425 degrees F. Spray a pie plate with cooking spray or lightly butter, if you prefer.

Combine the cream and water in a cup and mix. In a small bowl, mix flours, egg, seasonings and 1/2 the cream mixture. Stir well or beat with an egg beater to remove lumps. Add the remaining cream and 1/2 the cheese and mix together. Pour into the pie pan. Bake for 20 minutes.

While the crust is baking, prepare the topping. In a skillet, lightly brown the ground beef. Don’t let it get too cooked, just enough to brown it a little. Remove and drain on a paper towel. Cook the chopped onions in the skillet until just softened. Remove to paper towel with the meat. Put the chorizo in the pan and cook until it is melted and slightly cooked. Turn off heat. Add the ground beef, onions and cilantro back to the pan and mix together.

Remove tin from the oven and top with the meat mixture then sprinkle the remaining cheese over the top. Put back in the oven for another 15 minutes or until the cheese is lightly browned.

Cut into four slices and serve with lettuce, pico de gallo and guacamole over the top or on the side.

Serves 4
Calories: 376.2 Fat: 27.9 g Net Carbs 7.1 g Protein: 22.1 g

Without cornmeal (4 tbls flax meal)
Calories: 380 Fat: 28.9 g Net Carbs: 4.3 g Protein: 22.6 g