Grain Free Nacho Pot Pie (2024)

13 September, 2013 by Stacey 40 Comments

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Grain Free Nacho Pot Pie

Low carb, keto, gluten free &primal with a paleo option

This sumptuous, Grain Free Nacho Pot Pie is corn-free, bean-free, low carb, and primal, with paleo options. I used to make a pie like this with taco meat and a cornbread crust.

Since going grain-free, I've been experimenting with different types of batter, and this one came out tasting very close to cornbread.

My hubby did not even know it wasn't cornbread. And boy was he shocked when I told him what was in it.

He said it was as good as, or better than the pie I used to make. My son-in-law said that it tasted like nachos, Thus followed the name “Grain-Free Nacho Pot Pie”.

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RECIPE AND DIRECTIONS BELOW:

Ingredients

Beef Filling:

1¼ lb ground beef, browned and slightly drained of some, but not all grease (adds flavor to keep some in).

Beef Seasoning Mix:

Can use 2 tbsporganic taco seasoning mixor homemade taco mix below:
2 tablespoon chili powder.
1¼ teaspoon cumin.
½ teaspoon sea salt.
½ teaspoon smoked paprika.
½ teaspoon garlic powder.
¼ teaspoon coriander powder
⅛ teaspoon cayenne pepper.
⅛ teaspoon Mexican oregano * optional
½ cup water.

Not” Corn” Bread Pie crust:

1 head of raw cauliflower (2 cups), riced, grated or ground in food processor
2 tablespoon coconut flour,where to buy it
1 egg, beaten.
⅓ cup grated cheese of choice (cheddar, jack, pepperjack etc.) * optional, omit if paleo.
½ teaspoon chili powder.
½ teaspoon cumin.
¼ teaspoon sea salt.
¼ teaspoon garlic powder.
⅛ teaspoon smoked paprika * optional.
1 tablespoon optional jalapeno peppers, chopped and seeds removed or from a can * for spicy lovers only, optional.

Toppings:

1 small tomato, chopped * optional.
½ an avocado, sliced * optional.
⅓ cup grated cheese of choice *optional, omit if paleo
2 ½ tablespoon sour cream * optional, omit if paleo.
3 tbsp. hot sauce or salsa *optional.

Instructions

Preheat oven to 400 F, and grease 5 ramekins or an 8 inch casserole dish.
Brown ground beef in large fry pan, and slightly drain off some grease, not all (this keeps the meat moist and flavorful).
In separate mixing bowl combine all the dry, beef seasoning mix ingredients except for the water. Once dry seasonings are combined add water and stir.
Pour seasoning mix with water over ground beef in pan and stir. Heat pan to medium high and bring meat mixture to a boil. Turn heat immediately to low and cover. Simmer for 5 minutes.
Grind up raw cauliflower in processor until it looks like rice, or could use ricer or grater.
In a separate, large mixing bowl combine: cauliflower, and all the not” corn bread pie crust ingredients. Mix together thoroughly. Set aside.
Divide the ground beef mixture into five servings, and place a portion of ground beef at the bottom of each ramekin. Or, could spread all meat mixture at bottom of a casserole dish.*Shown in photo above.
Divide pie crust mixture in 5 servings and place a portion on top of beef mixture in ramekin. Or, place all crust mixture on beef mixture in casserole dish. Spread crust mixture, with the back of a spoon, around until beef is evenly covered with pie crust. * Shown in photo above.
Bake in oven for 23 to 25 minutes, or until pie crust edges are slightly browning, and center is slightly firm.
Remove from oven and cool a little. Add desired toppings and serve. Careful, as ramekin may still be hot.

Nutrition Information:Serving size:1 pot pie of 5, including all toppings and cheese.Calories:291Fat:19 gCarbohydrates:7 g / Net Carbs: 3.5 gSugar:1.6 gFiber:3.5 gProtein:22 g

Nutritional data includes all toppings and cheese.* Nutritional data is an estimate based on the products I used.*

📖 Printable Recipe Card

Grain Free Nacho Pot Pies

Stacey

A grain free, corn free, bean free, low carb, pot pie that tastes like nachos. Healthy, Mexican, comfort food!

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 12 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Course Main Course

Cuisine Mexican

Servings 5

Calories 291 kcal

Ingredients

BEEF FILLING
1 ¼ lb ground beef browned and slightly drained of some, but not all grease (adds flavor to keep some in).
BEEF SEASONING
2 tablespoon organic taco seasoning mix or homemade taco mix below:
2 tablespoon chili powder.
1 ¼ teaspoon cumin.
½ teaspoon sea salt.
½ teaspoon smoked paprika.
½ teaspoon garlic powder.
¼ teaspoon coriander powder
⅛ teaspoon cayenne pepper.
⅛ teaspoon Mexican oregano * optional
½ cup water.
CORN-FREE CRUST
1 cups head of raw cauliflower riced, grated or ground in food processor., 2
2 tablespoon coconut flour
1 egg beaten.
⅓ cup grated cheese of choice (cheddar jack, pepper jack etc.) * optional, omit if paleo.
½ teaspoon chili powder.
½ teaspoon cumin.
¼ teaspoon sea salt.
¼ teaspoon garlic powder.
⅛ teaspoon smoked paprika * optional.
1 tablespoon optional jalapeno peppers chopped and seeds removed or from a can * for spicy lovers only, optional.
TOPPINGS
1 small tomato chopped * optional.
½ an avocado sliced * optional.
⅓ cup grated cheese of choice *optional omit if paleo
2 ½ tablespoon sour cream * optional omit if paleo.
3 tablespoon . hot sauce or salsa *optional.

Instructions

Preheat oven to 400 F, and grease 5 ramekins or an 8 inch casserole dish.
Brown ground beef in large fry pan, and slightly drain off some grease, not all (this keeps the meat moist and flavorful).
In separate mixing bowl combine all the dry, beef seasoning mix ingredients except for the water. Once dry seasonings are combined add water and stir.
Pour seasoning mix with water over ground beef in pan and stir. Heat pan to medium high and bring meat mixture to a boil. Turn heat immediately to low and cover. Simmer for 5 minutes.
Grind up raw cauliflower in processor until it looks like rice, or could use ricer or grater.
In a separate, large mixing bowl combine: cauliflower, and all the not” corn bread pie crust ingredients. Mix together thoroughly. Set aside.
Divide the ground beef mixture into five servings, and place a portion of ground beef at the bottom of each ramekin. Or, could spread all meat mixture at bottom of a casserole dish.*Shown in photo above.
Divide pie crust mixture in 5 servings and place a portion on top of beef mixture in ramekin. Or, place all crust mixture on beef mixture in casserole dish. Spread crust mixture, with the back of a spoon, around until beef is evenly covered with pie crust. * Shown in photo above.
Bake in oven for 23 to 25 minutes, or until pie crust edges are slightly browning, and center is slightly firm.
Remove from oven and cool a little. Add desired toppings and serve. Careful, as ramekin may still be hot.

*As an Amazon Associate I earn from qualifying purchases.

Notes

Nutritional data includes all toppings and cheese. Nutritional data is an estimate based on the products I used.

Nutrition

Serving: 1gCalories: 291kcalCarbohydrates: 7gProtein: 22gFat: 19gFiber: 3.5gSugar: 1.6g

Keyword keto mexican food, keto pot pie, taco pie, tamale pie

Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie

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Reader Interactions

Comments

5 from 4 votes (1 rating without comment)

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LL
April 10, 2018 at 3:09 pm

Can regular flour be used?
Reply
- Stacey
  April 11, 2018 at 8:54 am
  
  LL, yes I would think so, but my allergies prevent me from trying it.
  Reply
Kelly
May 14, 2016 at 12:51 pm

Great recipe!, really love your recipes!.
Reply
- Stacey
  May 15, 2016 at 8:41 am
  
  Thank you Kelly, you're so sweet 🙂 Have a lovely weekend
  Reply
Patty Gale
September 28, 2015 at 6:50 pm

I made this tonight for the first time. I found it over the weekend while searching for grain-free and paleo recipes. I didn't have individual ramekins, so I made it as a casserole. It was delicious! And best of all, it passed the teenager test. My daughter had no idea the top was made with cauliflower and not cornbread. I'll definitely be making this one again. Thank you!
Reply
- Stacey
  September 29, 2015 at 9:24 am
  
  Awe, thanks Patty. So happy your daughter liked it. 🙂 I like your site and the content.
  Reply
Kathy Fisher
May 14, 2015 at 10:23 am

Hi! I just found this post and I was wondering what would you serve with this? Salad, veggies,?
Reply
- Stacey
  May 17, 2015 at 3:08 pm
  
  kathy, a salad would be great with this dish.
  Reply
lynn
May 12, 2015 at 5:22 am

this is not a true paleo recipe there is cheese in this recipe and people that are doing the paleo diet cant eat cheese or no dairy products
Reply
- Stacey
  May 12, 2015 at 9:45 am
  
  The cheese is optional and can be omitted for paleo or used for primal, as stated in the recipe.
  Reply
Beulah
March 14, 2015 at 4:28 am

Hello Stacey
I was wondering if the cauliflower could be frozen cauliflowers. I don't love the frozen variety and have quite a b
Lot of it in my freezer that I would like to use somehow.
Thanks Beulah
Reply
- Stacey
  March 14, 2015 at 12:21 pm
  See Also
  How to Make Your Own Real Corned Beef Brisket (Recipe)
  
  Hi Beulah,
  Some of my viewers have grated or ground the partially defrosted cauliflower, and then wrapped the riced cauliflower in paper towels or cheese cloth and squeeze the excess moisture out. Some viewers have also told me they rice or grate cauliflower in advance and freeze it for using later. I should get more organized and do this 🙂
  ~Stacey
  Reply
Greg
February 19, 2015 at 3:48 am

What is the consistency of the cauliflower mixture supposed to be after you cook it? Mine sort of just fell apart after cooking, it didn't bind together at all. I think I maybe had too big of a cauliflower.
Reply
- Stacey
  February 20, 2015 at 9:28 pm
  
  Hi Greg, It should be a grainy bread texture (like corn bread). I think you either need less cauliflower or more egg in the batter.
  Reply
  - Greg
    February 20, 2015 at 9:42 pm
    
    Thanks - I think too much cauliflower was definitely my problem. It came out good, I just didn't know what I was shooting for with the topping.
    Reply
    - Stacey
      February 21, 2015 at 4:59 am
      
      Greg, thank you for being understanding about my not so very accurate style of measuring. I really need to be more precise with that. Very kind of you.
      Reply
      - Emily
        July 21, 2015 at 6:44 am
        
        I had the same problem. I think next time I will cook the cauliflower and then squeeze out some of the water. My husband loved this, but I had to cook it for much longer than the recipe called for and the cauliflower never thoroughly cooked. The taste of everything was really good.
      - Stacey
        July 23, 2015 at 11:21 am
        
        Hi Emily, I am beginning to think my oven bakes much faster than most. I might start adjusting cooking times for a bit longer. I also grind the cauliflower to a almost powder texture, if that makes a difference.
Karin
September 02, 2014 at 3:29 am

Stacey,
How do you think this would freeze? I thought I could make up several pies with crust---then freeze. My teens could bake and garnish as they wanted. What do you think?
Reply
- Stacey
  September 02, 2014 at 5:03 pm
  
  Hi Karen, I would think you could make ahead and freeze. I have froze the dough, and defrosted and used in other recipes.
  ~Stacey
  Reply
B Goodman
July 19, 2014 at 4:49 pm

Do you think almond flour will work as a substitute for coconut flour?
Reply
- Stacey
  July 19, 2014 at 6:05 pm
  
  B Goodman, you could use almond flour, just use 3 times the amount.
  ~Stacey
  Reply
  - B Goodman
    July 20, 2014 at 10:17 pm
    
    Thank you! I actually found coconut flour at Wal Mart after I posted this question. 🙂
    Reply
    - Stacey
      July 21, 2014 at 2:36 am
      
      Bev,
      Not a problem. Glad you found the coconut flour. 🙂
      ~ Stacey
      Reply
Indhira
June 02, 2014 at 11:21 pm

I am ansious to try it! I am wondering what I can use in place of cauliflower since I suffer of IBS...? Hope you will answer to me! Thanks
Reply
- Stacey
  June 03, 2014 at 11:28 pm
  
  Hello Indhira,
  I have not tried this yet, but I think it might work. Replace the cauliflower with 3/4 cup almond flour or cashew meal. And use two eggs instead of one. Still add the same amount coconut flour. And add a little unsweetened almond milk, a Tbsp at a time if the batter is too thick. It can be dough like, just not pasty texture. Let me know if it works out. I'm probably going to try it soon too.
  ~Stacey
  Reply
Rebekah
June 02, 2014 at 4:13 am

Do you use the whole cauliflower head or just the florets?
Reply
- Stacey
  June 03, 2014 at 8:44 am
  
  Rebekah, I use just the florets, the stalk can be bitter.
  ~Stacey
  Reply
Sandra
March 07, 2014 at 2:05 pm

I can't wait to try this!
Reply
- Stacey
  March 12, 2014 at 1:36 am
  
  Sandra, I hope you like it as much as we do.
  Reply
Cori
February 17, 2014 at 3:39 pm

I am allergic to coconut is there something I can substitute coconut flour for? I know in the case of coconut milk I can use almond milk.
Reply
- Stacey
  February 19, 2014 at 1:58 am
  
  Cori, you could probably replace coconut flour with either almond flour or cashew meal but you would have to use a larger amount, probably about a 1/3 cup of almond flour. I have not tried it, but I think it could work. You would also need to watch the cooking time closely, as nut flours can burn faster.
  Stacey~
  Reply
Theresa
February 05, 2014 at 4:08 pm

How many cups of riced cauliflower approximately? I find that heads of cauli vsry so much un size, some being small, sometimes huge. Thanks.
Reply
- Stacey
  February 06, 2014 at 7:02 am
  
  Theresa, it is about 1 1/2 cups ground cauliflower. A small to medium sized head.
  Stacey~
  Reply
jen
October 12, 2013 at 9:12 pm

We loved this recipe! Made it last night in too big of a dish, so I should have doubled the meat. Otherwise, AWESOME!
Reply
- Stacey
  October 12, 2013 at 10:47 pm
  
  Jen, thank you so much for trying the recipe and commenting. I usually double the whole recipe, as there are 5 people in my family, and 3 of them like to have seconds.
  Sincerely,
  Stacey
  Reply
Trini
September 15, 2013 at 9:20 pm

Made this today in an 8 x 8 glass dish. I put one jalapeno in the cauliflower crust hoping to get the zip without the burn? Worked perfectly. I put out sour cream, shredded cheese, salsa, avocado and Frito scoops for people to add as they like. FAB reviews. Even the word "epic" was heard 🙂
Reply
- Stacey
  September 15, 2013 at 10:18 pm
  
  Hi Trini, Thanks for the feedback. The jalapenos are a great idea, will try that next time. Funny, my 10 year old son also likes to use the word "epic". I'm really happy your family enjoyed it 🙂
  sincerely,
  Stacey
  Reply
jgirl
September 13, 2013 at 7:13 pm

Oh, I just found these little crocks and I am all over this recipe tonight! Many thanks! ~j
Reply
- Stacey
  September 13, 2013 at 7:38 pm
  
  Hi J, so glad you are trying these. I love using the mini crocks. Let me know how it goes~
  Sincerely,
  Stacey
  Reply

Grain Free Nacho Pot Pie (2024)