Gluten-Free Taco Pie
You can make a vegetarian version of this taco pie using sautéed vegetables (such as cauliflower, zucchini, shitake mushrooms, or whatever you like, along with some chopped onion and jalapeno pepper).
Ingredients
- Olive oil spray or other oil for greasing
- 2 Tablespoons avocado oil
- 1-1/4 pound ground meat chicken, beef, turkey, or even a vegan ground round
- ¼ teaspoon jalapeño or serrano chili pepper optional
- 1 Tablespoon Mexican seasoning blend plus more for sprinkling (or 2 teaspoons chili powder plus 1 teaspoon ground cumin and 2 Tablespoons chopped cilantro)
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 1/2 cup organic ketchup
- 3 large tortillas grain-free tortilla suggestions: Siete Almond Flour Tortillas and or LA Tortilla Factory Cauliflower Tortillas
- 1 15.5 ounce can refried beans
- 1 15.5 ounce can organic corn or 1 cup fresh or frozen corn
- 1 cup Mexican cheese blend shredded (or 1 to 2 cups any vegan cheese, like Violife, Miyoko’s, or Daiya)
- Mexican seasoning blend
- 1 Tablespoon chopped cilantro
Instructions
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Preheat the oven to 350°F. Spray the inside of a 9-inch pie plate with oil or rub it with a bit of oil with a paper towel.
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Heat a pan over medium heat. Add the oil. Add the ground meat and jalapeno. Cook, stirring occasionally, until browned, about 5 minutes. Stir in 1 tablespoon of the Mexican seasoning blend and the garlic powder, sea salt, and ketchup. Simmer for 5 to 10 minutes on low heat to absorb any remaining moisture. Add a tablespoon or two of water if the meat starts to stick.
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Layer 1 large tortilla onto the prepared pie plate, then spread one-third of the refried beans onto the tortilla. Layer one-third of the taco filling over the beans. Sprinkle on one-third of the corn. Top with one-third of the grated cheese blend. Repeat the layering two more times, then finish the top of the “pie” with a sprinkling of Mexican seasoning blend and fresh chopped cilantro.
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Bake uncovered until the pie is hot and bubbly with a lightly browned top, 20 to 30 minutes. Let sit for 5 minutes, then slice into 6 pieces.
Recipe Notes
For a dairy-free version, use 1 to 2 cups of your favorite vegan cheese.
You can also make a single portion using smaller corn tortillas for a perfect easy meal for one. Simply assemble 2 layers instead of 3 and bake for 15 minutes covered then 5 minutes uncovered.