Taco Pie

Serves 6
 
Filling Ingredients:
1 pound ground beef
1 medium onion, diced
½ tablespoon crushed garlic
1 teaspoon salt
2 teaspoons cumin
1 teaspoon paprika
1 teaspoon chili powder
4 oz. can chopped green chilies
1 tablespoon Wheat-Free Market Garlic Serrano Hot Sauce (optional)
1 cup (or more) shredded sharp cheese

Biscuit Topping Ingredients:
3/4 cup Wheat-Free Market All-Purpose Baking Mix
2 large eggs
2 tablespoons salted butter, room temperature
2 tablespoon sour cream
1/2 cup of shredded cheese
¼ teaspoon Wheat-Free Market Sweetener, Virtue (optional)


Preheat oven to 350° F. In a large pan, sauté ground beef and onion until meat is cooked and onion is tender. If needed, drain off any excess fat and return meat and onions to pan. Add garlic, salt, cumin, paprika, chili powder, green chilies and hot sauce (optional). Cook on medium-low heat for 5 minutes and taste for heat and salt and adjust if needed. Pour into casserole or pie dish. Top meat with shredded cheese.

In another bowl, blend baking mix, eggs, butter, sour cream, cheese and sweetener (optional). Blend well and pour biscuit mixture over the meat and cheese. Be sure to spread evenly.

Bake for 20 to 25 minutes or until biscuit starts to brown.

Serve with lettuce, tomato, sliced avocado and Chipotle-Ranch Dressing.

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