Crustless Taco Pie (Keto Taco Pie + Low Carb, Gluten Free) Recipe
Introduction
This Crustless Taco Pie is a delicious low-carb and gluten-free dish perfect for keto lovers. Packed with seasoned ground beef and a creamy cheese-egg mixture, it makes for a satisfying and easy-to-make dinner.
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 + garlic powder)
- 1/4 teaspoon ground black pepper
Instructions
- 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.
- Step 2: Brown the ground beef in a skillet over medium heat, adding a little oil if needed to prevent sticking. Cook until no longer pink, then drain excess grease.
- Step 3: Stir the taco seasoning into the cooked beef. Transfer the seasoned beef evenly into the greased pie pan.
- 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, mixing well.
- Step 5: Pour the egg mixture over the beef in the pie pan. Sprinkle the remaining 1/4 cup of shredded cheese on top.
- Step 6: Bake the pie uncovered for 35 to 40 minutes, or until the center is set and the top turns golden brown.
- Step 7: Let the pie cool for 5 minutes before slicing and serving.
- Step 8: Optionally, garnish with sour cream, extra salsa, cilantro, chives, avocado, diced tomatoes, or olives for added flavor.
Tips & Variations
- Use freshly shredded cheese rather than pre-shredded for better melting and flavor.
- For a spicier kick, add diced jalapeños to the beef mixture.
- Substitute ground turkey or chicken if you prefer a leaner option.
- Mix in chopped onions or bell peppers with the beef for extra texture and nutrients.
Storage
Store leftover taco pie covered in the refrigerator for up to 3 days. To reheat, warm individual slices in the microwave or oven until heated through. This pie can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of cheese?
Yes, you can substitute cheddar with Monterey Jack, pepper jack, or a Mexican cheese blend for a different flavor profile.
Is this recipe dairy-free?
No, this recipe includes heavy cream and cheddar cheese. You could try dairy-free alternatives, but the texture and taste may vary.
PrintCrustless Taco Pie (Keto Taco Pie + Low Carb, Gluten Free) Recipe
This Crustless Taco Pie is a delicious keto-friendly, low carb, and gluten-free meal option that combines seasoned ground beef with a creamy, cheesy egg mixture for a satisfying and flavorful pie without any crust. Perfect for those following a keto or low carb lifestyle, this pie is easy to prepare and bake, making it a convenient and hearty dinner choice.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-American
- Diet: Gluten Free
Ingredients
Meat Mixture
- 1 lb ground beef (80/20)
- 3 tbsp taco seasoning (DIY or sugar-free store bought)
Egg Mixture
- 2/3 cup heavy whipping cream
- 4 large eggs
- 1/3 cup chunky salsa
- 1 cup shredded cheddar cheese (shred your own)
- 1/2 tsp garlic salt (or salt + garlic powder)
- 1/4 tsp ground black pepper
Topping
- 1/4 cup shredded cheddar cheese
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and position the oven rack in the center. Grease a 9-inch pie pan thoroughly to prevent sticking, then set it aside.
- Cook the ground beef: In a skillet, brown the ground beef over medium heat, adding a little oil if necessary to prevent sticking. Cook until the beef is fully browned and no longer pink inside. Drain any excess grease to keep the crustless pie from becoming oily.
- Season the beef: Return the skillet to heat and add the taco seasoning to the cooked ground beef. Stir well to evenly coat the meat with seasoning. Then, transfer the seasoned beef evenly into the greased pie pan.
- Prepare the egg mixture: In a small bowl, whisk together the heavy whipping cream and eggs until well combined. Then add the chunky salsa, 1 cup of the shredded cheddar cheese, garlic salt, and ground black pepper. Mix all ingredients thoroughly.
- Assemble the pie: Pour the egg and cheese mixture evenly over the seasoned beef in the pie pan. Sprinkle the remaining 1/4 cup of shredded cheddar cheese on top to create a cheesy crust.
- Bake the pie: Place the pie pan on the center rack of the preheated oven. Bake uncovered for 35 to 40 minutes, or until the filling is fully set in the center and the top has turned a golden brown color.
- Cool before serving: Remove the pie from the oven and let it cool for about 5 minutes. This rest time allows the pie to firm up slightly, making it easier to cut and serve.
- Serve with garnishes: Optionally, garnish your crustless taco pie with sour cream, extra salsa, fresh cilantro, chopped chives, sliced avocado, diced tomatoes, or olives to add extra flavor and texture. Enjoy your keto-friendly taco pie!
Notes
- Use sugar-free taco seasoning to keep the pie low carb and keto-friendly.
- Shredding your own cheddar cheese ensures freshness and better melting.
- If you prefer a spicier pie, add diced jalapeños or hot sauce to the egg mixture.
- This pie can be reheated in the oven or microwave; just cover to retain moisture.
- Letting the pie rest before slicing helps maintain its structure and makes serving easier.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Keywords: keto taco pie, low carb taco pie, crustless taco pie, gluten free taco recipe, keto dinner, low carb dinner, cheesy taco pie, healthy taco pie
