Protein Taco pie

I was really craving this today, was probably more than a year since I made a traditional taco pie (this one is of course gluten free). So I biked to the grocery store in the rain and bought what I needed and it is actually easier and takes less time than I remembered to make a real good pie! Also I wanted to experiment a little so I added some protein powder for extra protein, always a good idea!

Protein Taco Pie (1 normal sized pie)

For the crust:

For the filling:

  • 500 g beef
  • 1 can corn
  • 1 red onion
  • 2 garlic cloves
  • 1 bag natural taco spice
  • 3 dl water
  • paprika powder
  • cinnamon
  • chili powder

For the topping:

  • 1 egg
  • 2 dl almond milk
  • parmesan cheese, shredded

-> Turn the oven on 180 degrees Celsius. Start with mixing everything for the crust until it becomes a dough. Put in the fridge for 20 minutes. Start with the filling and fry onion + garlic in some coconut oil, add the paprika powder, chili and cinnamon. Add the beef until it becomes brown. When the crust is ready, make some holes with a fork and then put in the oven for 10 minutes. When the beef is ready add the taco spices and the water. Stir and add the corn. Let cook together until the crust is ready. Pour the filling on the crust. Mix together 1 egg with 2 dl milk and pour over the pie. Sprinkle some parmesan cheese on top and put back in the oven for 15-20 minutes until the cheese has melted and the pie is light brown.

Serve with a fresh salad and maybe some guacamole made of avocado, natural quark, herb salt, garlic and cayenne pepper. 

 This is also perfect if you “accidentally” make too much filling. Just eat it as a meat sauce of taco salad! Always good with one extra meal. 

  

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