Gluten-Free Paleo Mini Taco Pies in Muffin Tins
Individual taco pies featuring a grain-free almond flour crust made with gelatin and ghee, filled with seasoned ground beef and sweet potatoes. These handheld appetizers combine smoky spices like paprika and coriander with the natural sweetness of roasted sweet potatoes. Perfect for game day gatherings, potluck parties, or meal prep lunches. The gelatin-based crust creates a sturdy yet tender shell that holds the hearty filling without becoming soggy, while fresh toppings of guacamole, salsa, and cilantro add bright flavors and appealing color contrast.
Ingredients
- 2 tbsp ghee, plus extra for greasing
- ¼ cup water
- 1 tbsp gelatin
- 2 cups almond flour
- ½ t salt
- 1 t chili powder
- 1 t coriander
- ½ t smoked paprika
- ½ t dried oregano
- 1 tbsp olive oil
- ½ lb ground beef
- ⅓ cup onion, finely chopped
- 1 cup sweet potatoes, peeled and diced
- salt and pepper, to taste(optional)
- ¼ cup guacamole
- ¼ cup salsa
- ¼ cup cilantro, chopped
Instructions
- 1
Preheat oven to 350°F and grease muffin tin with ghee
- 2
Bring water to a boil, transfer to heat-proof bowl and sprinkle gelatin over top, set aside for 5 minutes
- 3
Pulse almond flour, salt, and ghee in food processor until combined
- 4
Whisk gelatin into water until dissolved, add to food processor and pulse 1 to 2 minutes until cohesive dough forms
- 5
Roll dough between parchment sheets to 1/4-inch thickness
- 6
Cut twelve 3-inch circles from dough, re-rolling scraps as needed
- 7
Press dough circles into muffin cups to form shells and bake for 10 to 12 minutes until golden
- 8
Toast chili powder, coriander, smoked paprika, and oregano in large sauté pan over medium heat for 2 to 3 minutes
- 9
Increase heat to medium-high, add olive oil and ground beef, cook 5 to 7 minutes breaking up meat, remove beef and reserve grease
- 10
Add onion and sweet potatoes to same pan, cook 5 to 7 minutes until onions are translucent and sweet potatoes tender
- 11
Return beef to pan, toss to combine and season with salt and pepper
- 12
Fill pie crusts with meat mixture and top with guacamole, salsa, and cilantro
Tips
Toast spices in dry pan before adding oil to intensify their flavors and prevent burning.
Make sure gelatin is fully dissolved before adding to food processor to avoid lumpy crust texture.
Let filled pies cool for 5 minutes before removing from tin to prevent breaking.
Good to Know
Refrigerate assembled pies up to 3 days in airtight container.
Make crusts up to 2 days ahead and store covered. Fill just before serving.
Serve warm or at room temperature for best texture and flavor.
Common Mistakes
Don't skip the gelatin blooming step to avoid lumpy crust texture.
Press dough gently into muffin cups to prevent cracking during baking.
Cook sweet potatoes until tender to avoid crunchy filling texture.
Substitutions
FAQ
Can I make these ahead of time?
Yes, you can prepare the crusts up to 2 days in advance and store them covered. However, it's best to add the filling and fresh toppings just before serving to maintain the best texture and prevent the crusts from becoming soggy.
What if I don't have gelatin?
The gelatin is essential for binding the almond flour crust and creating the right texture. Without it, the crust will likely crumble and not hold its shape. You could try using an egg as a binder instead, though the texture will be different.
How long will these keep in the refrigerator?
Assembled mini taco pies will keep in the refrigerator for up to 3 days when stored in an airtight container. The crusts may soften slightly over time, but they'll still be delicious.