Crustless Taco Pie
A creamy, flavorful taco pie that is keto and low-carb friendly, perfect for family dinners or meal prep.
Ingredients
Meat and Seasoning
- 1 lb ground beef (80/20) Can substitute with ground turkey or chicken
- 3 T taco seasoning Use DIY version or sugar-free store bought
Main Mixture
- 2/3 cup heavy whipping cream Can substitute with coconut cream for dairy-free
- 4 large eggs
- 1/3 cup chunky salsa
- 1 1/4 cup shredded cheddar cheese Shred your own for best flavor
- 1/2 tsp garlic salt Can substitute with salt and garlic powder
- 1/4 tsp ground black pepper
Instructions
Preparation
- Preheat your oven to 350°F with the rack in the center position. Grease a 9" pie pan and set it aside.
- In a skillet, brown the ground beef over medium heat. If needed, add a bit of oil to prevent sticking. Cook until the beef is completely browned, then drain any excess grease.
Cooking
- Stir the taco seasoning into the ground beef in the same pan, ensuring it's mixed well. Spoon the seasoned taco beef into the greased pie pan.
- In a small bowl, whisk together heavy cream and eggs. Then add the salsa, one cup of shredded cheese, garlic salt, and black pepper. Mix until combined.
- Pour the egg mixture over the taco beef in the pie pan. Sprinkle the remaining 1/4 cup of shredded cheese on top.
- Bake the keto taco pie uncovered for 35 to 40 minutes, until the center is firm, and the top is golden brown.
- Allow the pie to cool for about 5 minutes before serving. Add optional garnishes like sour cream, salsa, chopped cilantro, chives, diced avocado, tomatoes, or olives for extra flavor.
Notes
Store leftovers in an airtight container in the fridge for up to four days. This dish also freezes well; wrap slices tightly and store in the freezer for up to three months.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 6gProtein: 22gFat: 24gSaturated Fat: 11gSodium: 600mgFiber: 1gSugar: 2g