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A square piece of taco casserole topped with tomatoes, avocado, and lettuce on a black plate.

Taco Casserole | Whole30, Paleo

This paleo taco pie recipe is easy and delicious! It’s Whole30 approved and filled with taco meat, veggies, and a paleo Bisquick like mixture that holds it all together. This dish is great for a quick weeknight meal, Whole30 or paleo meal-prep, or even for a healthy breakfast!
Course Breakfast, Lunch, Taco Pie, Whole30
Cuisine Mexican
Diet Gluten Free
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 Servings
Calories 340kcal


  • 1 lb Ground Beef
  • ½ large Yellow Onion Diced
  • 1 Green Bell Pepper Diced
  • 1 ½ Tbsp Chili Powder
  • ½ Tbsp Cumin
  • 1 tsp Garlic Powder
  • ½ tsp Paprika
  • 1 tsp Salt
  • 1 tsp Pepper
  • 4 oz Diced Green Chiles
  • 1 ¼ cup Dairy Free Milk
  • 3 Eggs
  • ½ cup Almond Flour
  • 3 Tbsp Tapioca Flour
  • 2 Tbsp Nutritional Yeast
  • 1 tsp Baking Powder see notes
  • Toppings as desired


  • Saute ground beef, diced onions, bell peppers, and spices until meat is browned.
  • Add the ground beef mixture to a well greased pie or casserole dish and top with diced green chiles.
  • In a medium sized bowl add the dairy free milk, almond flour, tapioca flour, eggs, baking powder, and nutritional yeast and mix well.
  • Pour the flour mixture over the top of the ground beef and sprinkle with additional nutritional yeast if desired.
  • Bake for 30-35 minutes at 400F until edges are browned and pie is set in the middle.
  • Serve with your favorite toppings!


Ingredient Notes
  • Almond Flour - Be sure to use blanched almond flour with the skins removed.
  • Tapioca Flour - This may also be labeled as tapioca starch.
  • Dairy-Free Milk - Your favorite type of dairy free milk will work here; coconut, almond, or cashew milk are all great!
  • Nutritional Yeast - Nutritional yeast can be found in the spice isle of your grocery store.
Whole30 Baking Powder
  • To make baking powder that is Whole30 compliant use a 2:1 ratio of cream of tartar to baking soda. For this recipe ½ tsp of cream of tartar and ¼ tsp of baking soda is sufficient. I like to always have Whole30 baking powder made up and on hand. For longer storage periods, adding tapioca starch prevents the baking soda and cream of tartar from clumping. Combine 2 tablespoons cream of tartar, 1 tablespoon baking soda, and 1 tablespoon tapioca starch and keep stored in an airtight container.

    The baking powder may be left out of this recipe, it will just be slightly more dense than with it.
  • The toppings for this dish are endless; salsa, cilantro, olives, guacamole, diced tomatoes, cilantro, and shredded lettuce are all great Whole30 options! If you’re enjoying your food freedom, a dollop of sour cream is also a delicious choice. 
Storage Notes
  • This recipe can be stored covered in the dish it was baked in, in the fridge for up to 4 days. It can also be pre-portioned and stored in airtight (or covered containers in the fridge).
  • To freeze this taco casserole it’s best to remove it from the dish it was baked in, either by lining the baking dish with a piece of parchment paper for easy removal prior to baking OR by cutting proportioned pieces to remove from the dish.
  • Let the casserole cool completely before freezing in an airtight container or bag. Allow the casserole to thaw overnight in the fridge before heating in the oven until warmed thoroughly.
Serving Notes
  • Taco casserole is best served with your favorite toppings such as; salsa, cilantro, olives, guacamole, diced tomatoes, cilantro, or shredded lettuce to name a few. I enjoy serving this casserole alongside a big green salad for a complete meal!
  • If serving for breakfast, this casserole is great served alongside a fried egg or two!


Sodium: 601mg | Calcium: 176mg | Vitamin C: 15mg | Vitamin A: 985IU | Sugar: 3g | Fiber: 3g | Potassium: 480mg | Cholesterol: 136mg | Calories: 340kcal | Trans Fat: 1g | Saturated Fat: 7g | Fat: 23g | Protein: 21g | Carbohydrates: 12g | Iron: 4mg