Combine the ground meat with the taco seasoning, coconut flour, and egg. Spread in the bottom of a deep dish pie plate. Top with half of the shredded cheese. Bake for 25-28 minutes or until the taco pie is 160 degrees when checked with a meat thermometer.
Remove from the oven. Layer on the salsa, then the rest of the cheese. Top with the lettuce, tomato, and onion. Finally, drizzle on the crema and serve.
Notes
Nutrition: the nutrition facts are for ⅙th of the taco pie with the toppings listed. Each serving has 5 NET carbs.Substitutions: swap the cheddar cheese for any variety you like. Colby Jack, Pepper Jack, mozzarella, or anything else would also be good. Prep Time: chop up the toppings ahead of time and have them ready to go in the fridge. It will save you time when you are making it. To Reheat: warm in the microwave for 1-2 minutes or oven at 350 degrees for 10 minutes. To Freeze: be sure not to add any toppings if you are freezing. Let it cool and place it in a freezer-safe container. It will last 1-2 months in the freezer. Reheat as directed above after thawing.