Crustless Taco Pie Recipe

Introduction

This Crustless Taco Pie is a flavorful, low-carb dish that’s perfect for a hearty meal without the extra carbs. Packed with seasoned ground beef, a cheesy egg custard, and zesty salsa, it’s an easy-to-make comfort food that everyone will love.

Ingredients

• 1 lb ground beef (80/20)
• 3 tablespoons taco seasoning (DIY or sugar-free store bought)
• 2/3 cup heavy whipping cream
• 4 large eggs
• 1/3 cup chunky salsa
• 1 1/4 cup shredded cheddar cheese (freshly shredded recommended)
• 1/2 teaspoon garlic salt (or salt plus garlic powder)
• 1/4 teaspoon ground black pepper

Instructions

1. Step 1: Preheat your oven to 350°F and position the oven rack in the center. Grease a 9-inch pie pan and set it aside.
2. Step 2: Brown the ground beef in a skillet over medium heat, adding a little oil if necessary to prevent sticking. Cook until fully browned, then drain any excess grease.
3. Step 3: Stir the taco seasoning into the cooked beef in the skillet until well combined. Transfer the seasoned beef evenly into the greased pie pan.
4. Step 4: In a small bowl, whisk together the heavy cream and eggs. Add the salsa, 1 cup of shredded cheddar cheese, garlic salt, and black pepper; mix well.
5. Step 5: Pour the egg mixture evenly over the beef layer in the pie pan. Sprinkle the remaining 1/4 cup of shredded cheddar cheese on top.
6. Step 6: Bake the pie uncovered for 35 to 40 minutes, or until the center is set and the top is golden brown.
7. Step 7: Let the pie cool for 5 minutes before slicing and serving.
8. Step 8: Garnish with optional toppings like sour cream, extra salsa, cilantro, chives, avocado, diced tomatoes, or olives if desired. Enjoy!

Tips & Variations

• Use freshly shredded cheese instead of pre-shredded for better melting and flavor.
• Swap ground beef for ground turkey or chicken for a lighter version.
• Add diced green chilies or jalapeños to the egg mixture for extra heat.
• For a veggie boost, mix in chopped bell peppers or onions with the beef before baking.
• If you want a crispier top, broil the pie for the last 2 minutes—watch closely to avoid burning.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat slices gently in the microwave or oven until warmed through. This pie also freezes well—wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, you can assemble the pie and keep it covered in the fridge for a few hours before baking. Just add a few extra minutes to the baking time if baking cold from the fridge.

Is this recipe keto-friendly?

Absolutely. Since it’s a crustless pie with low-carb ingredients like eggs, heavy cream, and cheese, it fits well within a keto diet.

Crustless Taco Pie Recipe

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★★★★★

4.6 from 108 reviews

This Crustless Taco Pie is a delicious low-carb, keto-friendly dish perfect for a hearty meal. Combining seasoned ground beef with a creamy egg and cheese mixture, this pie offers bold taco flavors without the carb-heavy crust. Baked to golden perfection, it’s easy to prepare and versatile enough for weeknight dinners or casual gatherings.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican-inspired
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 lb ground beef (80/20)
• 3 tablespoons taco seasoning (homemade or sugar-free store bought)
• 2/3 cup heavy whipping cream
• 4 large eggs
• 1/3 cup chunky salsa
• 1 1/4 cup shredded cheddar cheese (preferably freshly shredded)
• 1/2 teaspoon garlic salt (or combine salt and garlic powder)
• 1/4 teaspoon ground black pepper

Instructions

1. Preheat the Oven: Set your oven to 350°F (175°C) and position the rack in the center. Grease a 9-inch pie pan thoroughly and set it aside to prepare for the filling.
2. Cook the Ground Beef: In a skillet over medium heat, brown the ground beef. Add a tablespoon of oil if necessary to prevent sticking. Cook until fully browned and no pink remains. Drain off any excess grease for a leaner pie.
3. Season the Beef: Return the skillet with drained beef to the stove and stir in the taco seasoning until the meat is evenly coated with the spices. Remove from heat and transfer the seasoned beef into the greased pie pan, spreading it out evenly.
4. Prepare the Egg Mixture: In a small bowl, whisk the heavy cream and eggs together until well combined. Add the chunky salsa, 1 cup of shredded cheddar cheese, garlic salt, and black pepper. Stir thoroughly to create a flavorful custard base.
5. Assemble the Pie: Pour the egg and cheese mixture evenly over the seasoned beef in the pie pan. Sprinkle the remaining 1/4 cup shredded cheddar cheese on top for a cheesy crust.
6. Bake the Pie: Place the pie pan in the preheated oven and bake uncovered for 35 to 40 minutes. The pie is done when the center is set firmly and the top has turned a golden brown color.
7. Cool and Serve: Allow the crustless taco pie to cool for about 5 minutes before slicing. This resting time helps it to firm up and makes serving easier.
8. Add Optional Garnishes: Enhance your pie with optional toppings such as sour cream, additional salsa, fresh cilantro, chopped chives, avocado slices, diced tomatoes, or olives to suit your taste. Enjoy your flavorful taco pie!

Notes

• Using freshly shredded cheese helps it melt better and improves the texture of the pie.
• For a spicier version, add some diced jalapeños or hot sauce to the egg mixture.
• Make sure to let the pie cool slightly before cutting to avoid it falling apart.
• This recipe is naturally low-carb and keto-friendly due to the absence of a crust.
• Substitute ground turkey or chicken for a leaner, lighter option if preferred.

Keywords: crustless taco pie, keto taco pie, low carb taco pie, ground beef pie, cheesy taco pie, keto dinner, low carb dinner, Mexican-inspired pie