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5 from 9 votes

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
Total Time30 minutes
Course: brunch, dinner, Main Course, main dish
Cuisine: Mexican
Diet: Gluten Free
Servings: 8
Calories: 196kcal
Author: Lauren Kelly

Ingredients

  • 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

Instructions

  • 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.

Notes

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.

Nutrition

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