My husband battled with me over the name of this recipe. He calls it a “fancy burger with fries,” while I call it a “taco pie.” I can see his point. The potatoes on the bottom are like fries, while the meat and condiments are rolled into one filling on top. But the spices are what give it that taco-like flavor for me. And I like to add black olives and guacamole to mine—very taco-like. In the end I had to go for calling it a taco pie, because I couldn’t bring myself to call it fancy Even if it is just a burger and fries in a different format, is it really fancy? Haha, I don’t think so. But isn’t it sweet that my husband thinks it’s fancy?
Paleo Taco Pie
Brown 1 pound of organic (preferably) grass-fed beef or 1 pound of organic ground chicken
Drain the fat and set aside.
Saute about 10 minutes:
1 medium onion, chopped
2 cloves garlic, minced
Add onion and garlic to the meat.
1/2 cup finely chopped sundried tomatoes
1 tsp Herbamare
1 tsp cumin
1 tsp chili powder
1 tsp dried oregano
2 tbsp fresh chopped basil
1/3 cup Bob’s almond flour
2 tbsp arrowroot flour
3 whisked eggs
Line a greased pie dish with potatoes or (sweet potatoes for Paleo), sliced about 1/4 inch thick, and seasoned with Herbamare. Overlap them slightly.
Pour meat mixture over potatoes and spread evenly.
Cover (I use and upside down stainless cookie sheet) and bake at 350 degrees for about 30 minutes.
Optional: Remove lid after 20 minutes, top with Daiya dairy-free mozzarella and continue baking uncovered for the rest of the time.