Sunday, June 1, 2014
Paleo Taco Pie
I had planned to just make some taco meat tonight and serve it over a salad, but plans changed when I "bumped" into this taco pie from Carolyn over at All Day I Dream About Food in my Facebook newsfeed.
My kids are sometimes iffy about egg dishes, but the photo just looked too delicious to not give it a stab. I upped the veggie quotient by adding some chopped peppers, onion and using tomato sauce rather than water when simmering the meat.
We all loved the flavor and gobbled this one up! I do think I didn't let my meat mixture reduce as long as I should have... my "pie" was a little bit runny when I first went to slice it, but everyone was too hungry to wait. I would definitely recommend simmering the meat until it really thickens up if you want the firmest results.
I served my pie up with chopped tomatoes, minced cilantro and some avocado that I mashed with a little garlic, lime juice and salt and pepper.
Paleo Taco Pie
adapted from All Day I Dream About Food
1 cup chopped bell pepper (I used a mixture of yellow and green)
1 small onion, chopped
1 lb. ground beef or turkey
3 tbs. homemade taco seasoning (or 1/2 packet)
3/4 cup tomato sauce
1 cup coconut milk
3 minced garlic cloves
salt & pepper
1 cup shredded raw cheddar
Preheat oven to 350 and grease a pie plate.
Saute pepper and onion in a little olive oil until soft. Add ground meat and cook until no longer pink, breaking up with a wooden spoon.
Add tomato sauce and seasoning and reduce heat, simmering until the mixture has thickened up. Stir occasionally.
While meat mixture is reducing, combine eggs, coconut milk, garlic and salt and pepper in a bowl. Stir with a whisk.
Spread meat mixture over the pie plate, then pour egg mixture on top. Sprinkle with cheese. Bake at 350 for 30 minutes or until the center is set.