Servings: 8

1 pound extra-lean ground beef 1 pound extra-lean ground beef
1/2 teaspoon chili powder ½ teaspoon chili powder
1/2 teaspoon cumin ½ teaspoon cumin
1/2 teaspoon onion powder ½ teaspoon onion powder
1/2 teaspoon garlic powder ½ teaspoon garlic powder
1 1/2 cup liquid egg substitute 1 ½ cup liquid egg substitute
1 cup low-fat (1%) milk 1 cup low-fat (1%) milk
1/2 teaspoon black pepper ½ teaspoon black pepper
1 cup reduced-fat, shredded Cheddar cheese 1 cup reduced-fat, shredded Cheddar cheese

Preheat oven to 350 degrees F. Coat a 9-inch deep dish pie plate with cooking spray.
In a large skillet over medium heat, cook the ground beef, chili powder, cumin, onion powder, and garlic powder 6 to 8 minutes, or until no longer pink. Evenly spread into pie plate.
In a large bowl, combine egg substitute, milk, and black pepper. Pour over beef. Sprinkle with shredded cheese and bake 40 minutes, or until center is set. Remove and let sit 5 minutes.

To really finish off this taco pie, top with some chopped tomatoes, avocado, and a dollop of fat-free sour cream!  To really finish off this taco pie, top with some chopped tomatoes, avocado, and a dollop of fat-free sour cream!
Read more at www.everydaydiabeticrecipes.com/Beef/Crustless-Taco-Pie#q...  Read more at www.everydaydiabeticrecipes.com/Beef/Crustless-Taco-Pie#q...