Keto Taco Pie Recipe: Low-Carb Mexican-Style Casserole

• 1 1/2 lbs cooked shredded chicken adjust to desired amount
• 15 oz can black soy beans, drained and rinsed (optional) or substitute another small cooked vegetable
• 3/4 cup salsa of choice use more or less for desired texture

Crust

• 84 grams coconut flour (about 3/4 cup)
• 2 grams baking powder (about 1/2 tsp)
• salt and dry seasonings to taste (optional)
• 2 large eggs, room temperature
• 112 grams oil of choice (about 1/2 cup)

Toppings

• shredded cheese of choice, divided
• 1 cup sour cream adjust to taste and texture

• Preheat the oven to 350°F (175°C). Lightly spray a 9-inch pie pan with cooking spray and set aside.
• In a small bowl, combine the shredded chicken and salsa until evenly mixed. Set aside.
• Sift the coconut flour and baking powder into a large bowl to remove lumps. Add any dry seasonings if using. Stir in the eggs and oil until a moist, crumbly dough forms.
• Scrape the dough to the center, then press it into the prepared pie pan, covering the bottom and up the sides evenly. Use a fork to prick the bottom of the crust to prevent bubbles. For a firmer crust, prebake for 5 minutes; otherwise leave as is for a softer crust.
• Sprinkle a light layer of shredded cheese over the bottom of the crust (about 1/2 cup), then spread the chicken and salsa mixture evenly over the cheese.
• If you want a bit of crunch, sprinkle crushed pork rinds or keto chips over the chicken (optional). Spread the sour cream evenly over the filling.
• Top with the remaining shredded cheese (about 1 cup). Bake in the preheated oven for 15–20 minutes, until the cheese is melted and the pie is heated through.
• Remove from the oven and let rest at least 5 minutes before slicing. Store leftovers in an airtight container in the refrigerator for up to 3 days.

• 2 large very ripe avocados, peeled
• salt and pepper to taste
• 1 TBS dry taco seasoning, adjust to taste
• 1 TBS lemon or lime juice
• 2 TBS sour cream (optional, to taste)
• 2 TBS salsa of choice (optional, to taste)

• Place the peeled avocados in a medium bowl and mash with a fork until smooth or to your preferred texture.
• Add salt, pepper, taco seasoning, lime or lemon juice, sour cream, and salsa as desired. Stir until creamy and well combined.
• Use immediately or store in an airtight container in the refrigerator for up to 3 days. Stir daily to reduce browning, or freeze for up to 3 months.