Pie Pan Burrito

About

Fathead dough is rolled out thin to replace traditional flour tortillas and happens to make an excellent shell to hold a burrito filling. Ground beef, tomatoes, cheese, and a green enchilada sauce are all stuffed inside. Feel free to add additional burrito toppings at your discretion like keto guacamole or sour cream.

Jessica L .

Ingredients

4 servings low carb fathead dough
1 pound ground beef
¼ teaspoon salt
¼ teaspoon black pepper, ground
½ teaspoon cumin, ground
½ teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon cayenne
½ cup enchilada sauce, green, store bought
1 cup, shredded mozzarella cheese, whole milk
12 grape tomato raw (includes cherry, grape, roma)
¼ cup enchilada sauce, green, store bought

Instructions

*The day before you want to make this recipe, prepare a full recipe of the Carb Manager Low Carb Fathead Dough. Have the dough wrapped and cold before beginning this recipe.
Place the ground beef in a large skillet over high heat with all seasonings. Cook the ground beef until browned and crumbly.
Turn the stove heat down to low and stir in the first amount of enchilada sauce. Cook for 1-2 minutes longer until the sauce is heated and coats the beef. Set the skillet aside to cool.
Preheat an oven to 350 degrees. While the beef is cooling, roll out the cold fathead dough into a circle wider than a 9” pie pan. The dough circle should be at least 13 inches in diameter. You may want to roll the dough between 2 pieces of parchment paper so it doesn’t stick. Lay the dough over your pie pan and press it into the corners.
Sprinkle half the mozzarella cheese in the bottom of the dough in the pie pan. Transfer all the enchilada beef into the dish. Then, arrange whole grape tomatoes on top of the beef, pressing them down gently.
Drizzle the second amount of enchilada sauce over the beef, then sprinkle the remaining mozzarella over the top. Take the hanging ends of your fathead dough and pull it over the top of the burrito filling, as pictured. The center will still be exposed.
Bake the pie pan for 50-60 minutes, until the dough is golden brown and the tomatoes have burst in the filling. Cool before slicing into 8 slices.