Grain Free Nacho Pot Pie

Low carb, keto, gluten free & primal with a paleo option

This sumptuous, Grain Free Nacho Pot Pie is corn free, bean free, low carb, and primal, with paleo options. I used to make a pie like this with taco meat and a corn bread crust.

Since going grain free, I've been experimenting with different types of batter, and this one came out tasting very close to corn bread. My hubby did not even know it wasn't corn bread. And boy was he shocked when I told him what was in it. He said it was as good as, or better than the pie I used to make. My son in law said that it tasted like nachos, Thus followed the name “Grain Free Nacho Pot Pie”.

To find other delicious Low-Carb, Gluten-Free recipes, visit with us on Facebook!

Please support the team by buying: Gluten Free Low Carb Recipe Cook Books.

RECIPE AND DIRECTIONS BELOW:

Ingredients Beef Filling:

1¼ lb ground beef, browned and slightly drained of some, but not all grease (adds flavor to keep some in).

Beef Seasoning Mix:

Can use 2 tbsp organic taco seasoning mix or homemade taco mix below:

or homemade taco mix below: 2 tbsp chili powder.

1¼ tsp cumin.

½ tsp sea salt.

½ tsp smoked paprika.

½ tsp garlic powder.

¼ tsp coriander powder

⅛ tsp cayenne pepper.

⅛ tsp Mexican oregano * optional

½ cup water.

Not” Corn” Bread Pie crust:

1 head of raw cauliflower (2 cups), riced, grated or ground in food processor

2 tbsp coconut flour, where to buy it

1 egg, beaten.

⅓ cup grated cheese of choice (cheddar, jack, pepperjack etc.) * optional, omit if paleo.

½ tsp chili powder.

½ tsp cumin.

¼ tsp sea salt.

¼ tsp garlic powder.

⅛ tsp smoked paprika * optional.

1 tbsp optional jalapeno peppers, chopped and seeds removed or from a can * for spicy lovers only, optional.

Toppings:

1 small tomato, chopped * optional.

½ an avocado, sliced * optional.

⅓ cup grated cheese of choice *optional, omit if paleo

2 ½ tbsp sour cream * optional, omit if paleo.

3 tbsp. hot sauce or salsa *optional. Instructions Preheat oven to 400 F, and grease 5 ramekins or an 8 inch casserole dish. Brown ground beef in large fry pan, and slightly drain off some grease, not all (this keeps the meat moist and flavorful). In separate mixing bowl combine all the dry, beef seasoning mix ingredients except for the water. Once dry seasonings are combined add water and stir. Pour seasoning mix with water over ground beef in pan and stir. Heat pan to medium high and bring meat mixture to a boil. Turn heat immediately to low and cover. Simmer for 5 minutes. Grind up raw cauliflower in processor until it looks like rice, or could use ricer or grater. In a separate, large mixing bowl combine: cauliflower, and all the not” corn bread pie crust ingredients. Mix together thoroughly. Set aside. Divide the ground beef mixture into five servings, and place a portion of ground beef at the bottom of each ramekin. Or, could spread all meat mixture at bottom of a casserole dish.*Shown in photo above. Divide pie crust mixture in 5 servings and place a portion on top of beef mixture in ramekin. Or, place all crust mixture on beef mixture in casserole dish. Spread crust mixture, with the back of a spoon, around until beef is evenly covered with pie crust. * Shown in photo above. Bake in oven for 23 to 25 minutes, or until pie crust edges are slightly browning, and center is slightly firm. Remove from oven and cool a little. Add desired toppings and serve. Careful, as ramekin may still be hot. Nutrition Information: Serving size: 1 pot pie of 5, including all toppings and cheese. Calories: 291 Fat: 19 g Carbohydrates: 7 g / Net Carbs: 3.5 g Sugar: 1.6 g Fiber: 3.5 g Protein: 22 g Nutritional data includes all toppings and cheese.* Nutritional data is an estimate based on the products I used.*