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Ingredients
- Crust:
- 1 3/4 cup almond flour
- 1/2 cup gluten free oat flour
- 1/2 teaspoon sea salt
- 3 large eggs
- 1/2 cup olive oil
- 1/2 cup unsweetened almond milk
- Toppings:
- 1 cup Pace® Picante Medium plus more for dipping
- 1 1 lb. lean ground beef
- 1 packet taco seasoning
- 2/3 cup water
- 1 1/2 cups shredded Mexican cheese or mild cheddar (or use vegan cheese)
- 1 small tomato chopped
- 1 small can sliced black olives
- 1-2 tablespoons chopped fresh cilantro
Details
Servings 12
Preparation time 30mins
Cooking time 30mins
Preparation
Step 1
1. Preheat oven to 350°F. Grease a 13"x9" pan. Set aside.
2. Place all of the crust ingredients in a food processor (or large bowl). Process or stir until smooth.
3. Pour into prepared pan. Bake for about 20 minutes or until edges just start to turn light golden brown. (Note: the crust bubbles up a bit while baking, but don't worry. It settles down when you take it out.)
4. Meanwhile brown the ground beef and drain. Add taco seasoning mixed with water. Heat on medium until thickened.
5. Spread 1 cup Pace® Picante Medium onto warm crust. Then add browned meat, cheese, tomatoes, olives and cilantro. Bake for 10 minutes or until cheese is melted.
6. Slice and serve with sour cream and more picante sauce.
7. Recipe inspired by Easy Pan Pizza over at the All Day I Dream About Food blog
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