After the success of cheeseburger pie, the next logical step was taco pie, right? We love tacos and we love pie so why not combine them? This is one of those recipes I tweaked a bit every time I made it and finally just decided I needed to publish a recipe already. They were all good, but all slightly different.
I decided to ultimately go with this one that I made during my most recent Whole30. That means you can make this as written and it is completely grain free and dairy free. If you are enjoying the keto diet right now and can handle dairy, by all means, load up on the cheese and sour cream. Or to keep the dairy out, but still keep it keto, top with a generous serving of sliced avocado or guacamole.
One caveat: be careful with the salsa you use in the recipe. Many on the market contain added sugar so read those labels carefully.
Here’s the version with cheese…
This is a really adaptable recipe: make it paleo, make it keto, serve it like you would normally serve tacos, serve it with salad, whatever you and your family prefer. It’s quick and easy and like most of my recipes, there are sneaky veggies in there!
Next time you’re in the mood for pie, maybe give this taco version a try!