Low Carb Tortilla Taco Pie
Easy to make, low carb and made with ingredients you most likely have in your pantry already, this Low Carb Tortilla Taco Pie will be a hit and ready in under 30 minutes!
Prep Time10 minutes mins
Total Time30 minutes mins
Course: brunch, dinner, Main Course, main dish
Cuisine: Mexican
Diet: Gluten Free
Servings: 8
Calories: 196kcal
- 2 Mission® Carb Balance Soft Taco Flour Tortillas
- 1 tablespoon olive oil
- 1 pound ground beef
- ¼ cup onion diced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup tomatoes diced
- 1 cup cauliflower rice
- ¼ cup chicken broth
- ¼ cup scallions chopped
- cilantro for topping
- avocado for topping
Preheat oven to 350 degrees Fahrenheit.
Lightly grease the bottom of a 9 inch pie dish with butter or cooking spray.
Place one tortilla on the bottom of the pie dish.
Place oil and ground beef in a skillet over medium heat and cook for 5-7 minutes until no longer pink.
Add onion, chili powder, salt and pepper and stir to combine. Let cook for another 2 minutes.
Add tomatoes, cauliflower rice and chicken broth and mix well.
Cook for 5 minutes. Add scallions and cilantro.
Pour beef mixture into pie dish.
Cover with remaining tortilla and press down.
Bake in preheated oven for 15-20 minutes.
Allow to cool and add toppings of your choice.
This tortilla taco pie fits into an 8 inch pie dish but can also fit into a 9 x9 casserole dish.
Allow to cool for a few minutes before slicing, otherwise it won't stay together as much.
Serving: 1g | Calories: 196kcal | Carbohydrates: 7g | Protein: 11g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 274mg | Potassium: 301mg | Fiber: 1g | Sugar: 2g | Vitamin A: 265IU | Vitamin C: 14mg | Calcium: 32mg | Iron: 2mg