Heat the oil in a large skillet. Add the onion and garlic, and sauté over a medium heat until translucent.
Add the ground beef to the skillet, break up well with a spatula and cook until it is no longer pink.
Sprinkle the Keto Chow and taco seasoning** over the meat and mix together.
Add the salsa and yellow bell pepper and stir well.
Sprinkle the konjac flour evenly over the surface of the meat sauce and stir quickly to incorporate thoroughly.
Cook for five minutes, stirring occasionally.
Meanwhile, preheat the oven to 350°F and prepare the springform pan by spraying with avocado or coconut oil spray.
Once the meat sauce is very thick, remove from the heat.
Place one tortilla in the pan, then spread 1 cup of the meat sauce evenly over the tortilla.
Sprinkle 2 oz. of the shredded cheese evenly over the meat sauce.
Continue layering a tortilla, meat sauce and cheese until you have 4 layers.
Place the 5th tortilla on top and sprinkle with the last 2 oz. of cheese.
Bake for 20 minutes until the cheese is golden brown.
Allow the taco pie to cool for 10 minutes before removing from the pan and cutting into 8 slices.
Serve with your favorite toppings.***