Quick and Yummy Crustless Taco Pie Recipe | Low-Carb Entre
If you’re looking for a quick, low-carb, keto-friendly meal that’s packed with flavor, this Taco Pie is the perfect recipe for you!
It’s made with basic ingredients and topped with your favorite taco toppings, even the kids love this recipe.
Plus, it’s great for busy weeknights and meal prep because it is so quick and easy to make.
Why I Love This Taco Pie Recipe
- Low Carb & Keto: Each slice has only 2.3 g carbs, making it perfect for keto or low-carb diets.
- Simple Ingredients: You only need pantry staples like ground beef, eggs, cheese, and taco seasoning.
- Quick & Easy: Ready in under an hour, and it’s easy to throw together with minimal prep.
- Customizable: Add your favorite taco toppings for a personalized touch.
- For those not watching the carbs in your family, they can add beans, and tortilla chips to their liking.
Ingredients (Makes 1 pie with 8 pieces)
- 1 lb ground beef
- 3 Tbsp Taco Seasoning
- 6 eggs
- 1/2 cup heavy cream
- 1 cup shredded Colby Jack cheese, divided
- 2 cloves of garlic, minced
- Your favorite taco toppings ( black olives, sour cream, chopped tomatoes, lettuce, guacamole)
Taco Pie Instructions
1-Preheat the oven to 350°F (175°C).
2- In a skillet over medium heat, cook the ground beef until browned, breaking up clumps with the back of a wooden spoon, 
or I love this new kitchen gadget that really gets this job done.
3- Drain any excess grease, stir in the taco seasoning, and remove from heat.
4- In a large bowl, whisk the eggs, garlic, and heavy whipping cream together.
5- Add the beef, and 1/2 cup of cheese, to the egg mixture.
6- Stir until just combined.
7-Pour the mixture into a greased pie pan or small 9 x 9 casserole dish.
8- Top with the remaining cheese.
9- Bake for 30-40 minutes, until the pie is set and golden brown on top.
10-Top with your favorite taco toppings like sour cream, guacamole, shredded lettuce, or fresh cilantro.
11-Remove and let sit for 5 minutes before slicing and serving.
Taco Pie Tips:
- Cheese Tip: If you don’t have Colby Jack, you can substitute with cheddar or a Mexican blend cheese.
- Spice it up: If you like a little kick, add some chopped jalapeños or a sprinkle of cayenne pepper to the beef mixture.
- This pie stores well in the fridge for 3-4 days and reheats perfectly, making it a great meal-prep option!
- Feel free to change the ground beef out for ground turkey.
Quick and Yummy Crustless Taco Pie Recipe | Low-Carb Entre
If you’re looking for a quick, low-carb, keto-friendly meal that’s packed with flavor, this Taco Pie is the perfect recipe for you! Made with basic ingredients and topped with your favorite taco toppings, this dish will surely be a hit with the whole family.
- Prep Time15 min
- Cook Time30 min
- Total Time45 min
- Yield6 slices
- Serving Size1 slice
- Energy393 cal
INGREDIENTS
- 1 lb ground beef
- 3 Tbsp Taco Seasoning
- 6 eggs
- 1/2 cup heavy cream
- 1 cup shredded Colby Jack cheese, divided
- 2 cloves of garlic, minced
- Your favorite taco toppings ( black olives, sour cream, chopped tomatoes, lettuce, guacamole)
INSTUCTIONS
Preheat the oven to 350 F.
In a skillet over medium heat, cook the ground beef until browned, breaking up clumps with the back of a wooden spoon, or I love this new kitchen gadget that really gets this job done.
Drain any excess grease, stir in the taco seasoning, and remove from heat.
In a large bowl, whisk the eggs, garlic, and heavy whipping cream together.
Add the beef, and 1/2 cup of cheese, to the egg mixture.
Stir until just combined.
Pour the mixture into a greased pie pan or small 9 x 9 casserole dish.
8- Top with the remaining cheese.
Bake for 30-40 minutes, until the pie is set and golden brown on top
Top with your favorite taco toppings like sour cream, guacamole, shredded lettuce, or fresh cilantro.
Remove and let sit for 5 minutes before slicing and serving.
- Cheese Tip: If you don’t have Colby Jack, you can substitute with cheddar or a Mexican blend cheese.
- Spice it up: If you like a little kick, add some chopped jalapeños or a sprinkle of cayenne pepper to the beef mixture.
- This pie stores well in the fridge for 3-4 days and reheats perfectly, making it a great meal-prep option!
- Feel free to change the ground beef out for ground turkey.
