• Muffin tin
• Small saucepan
• Small mixing bowl
• Food processor
• Parchment paper
• Large skillet

For the Crust:

• 2 T ghee, plus extra for greasing
• 1/4 cup water
• 1 T gelatin
• 2 cups almond flour
• 1/2 t salt

For the Filling:

• 1 t chili powder
• 1 t coriander
• 1/2 t smoked paprika
• 1/2 t dried oregano
• 1 T olive oil
• 1/2 lb ground beef
• 1/3 cup finely chopped onion
• 1 cup peeled and diced sweet potatoes
• Salt and pepper to taste

For the Garnish:

• 1/4 cup guacamole
• 1/4 cup salsa
• 1/4 cup chopped cilantro

• To Make the Crust: Preheat oven to 350°F. Grease a muffin tin with ghee and set aside.
• In a small saucepan, bring the water to a boil, then transfer it to a small, heat-proof mixing bowl. Sprinkle the gelatin over the top. Set aside for 5 minutes.
• In a food processor, pulse the almond flour, salt, and ghee until combined.
• Whisk the gelatin into the water until it’s dissolved. Add the mixture to a food processor and pulse 1 to 2 minutes, until a cohesive dough forms.
• Turn the dough out onto a large sheet of parchment paper. Top with another large sheet of parchment paper. Roll out the dough between two sheets of parchment until about ¼-inch thick.
• Cut out eight 3-inch circles from the dough. Form the remaining dough into a ball and roll out again. Cut four more circles to make 12 dough circles in total.
• Place each circle in the prepared muffin tin and gently press to make a cup. Transfer to the oven and bake for 10 to 12 minutes, until golden.
• To Make the Filling: In a large sauté pan, toast the chili powder, coriander, smoked paprika, and oregano over medium heat for 2 to 3 minutes, stirring occasionally.
• Increase heat to medium-high and add olive oil to the pan. Add beef to pan and cook for 5 to 7 minutes, breaking it up as it cooks. Remove it and set it aside, reserving the grease in the pan.
• To the same pan, add the onion and sweet potatoes and cook for 5 to 7 minutes, stirring occasionally, until the onions are translucent and the sweet potatoes are tender.
• Add the beef back to the pan and toss to combine. Season with salt and pepper to taste.
• Scoop the mixture into the mini pie crusts. Top with guacamole, salsa, and cilantro.