Dangerously Yummy Taco Pie

Sometimes it’s just nice to lean back on the classics. However, I’m to much a tastorist (obviously this word is a blend between taster and oppertunist) to go too bland. So I make some changes to a regular pie recipe. First I go for creme fraiche instead of milk/cream in the egg batter, I feel it gives it a fresher edge. Second I chop some jalapeños into small pieces and add to the mix. Delicious! Only bad thing about this one is that it’s too easy to eat too much. You’ve been warned.

Delicious Low Carb, Gluten Free, Lchf Taco Pie

Photo by Mind the Home

Taco Pie

Pie shell from this recipe
400 g (0,9 lb) minced beef
2 eggs
2 dl (0,84 cups) creme fraiche
100 g (0,22 lb) cheese
4 tomatoes
2 tbsp chopped jalapeños
salt and pepper
DIY taco seasoning (go for as much/little as you like)

This is how
1. Prepare you pie shell.

2. Fry minced beef with DIY taco seasoning until all cooked (I do it myself because I don’t like all the different additives store bought has).

3. Grate cheese.

4. Mix eggs and creme fraiche into a smooth mixture.

5. Add beef, cheese, jalapeños and tomatoes into the mixture and blend.

6. Pour into pre baked pie shell. Bake 45 minutes in preheated oven 200 C (392 F) hot air. If you don’t have hot air, just add 25 C (77 F) to the number.

7. I serve with Guacamole and lots of salad.

DIY Taco Seasoning
(I usually make a big batch and keep in a jar)

1 tbsp chili powder
1/3 tsp garlic powder
1 tsp salt
1 tsp black pepper
1/4 tsp onion powder
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp ground cumin.

This is how
1. Blend it all.


2 ripe avocados
1 glove of garlic (or more if you won’t be around people the day after)
1 dl (0,4 cups) creme fraiche
juice from 1/2 lime
This is how
1. Peel and mash the avocado to your prefered texture with a blender.

2. Press garlic and add creme fraiche and lime into the avocados.

3. Mix with a spoon.



Print Friendly

Mind the Home

Leave a Reply