Crustless Taco Pie: Keto Comfort with a Mexican Twist!

This Crustless Taco Pie is a low-carb, keto-friendly dish that’s bursting with taco flavors minus the carbs. It’s the perfect solution when you’re craving something hearty and savory but want to stick to your low-carb or gluten-free lifestyle. This pie is rich, cheesy, and full of taco-seasoned beef, making it a fantastic dinner option the whole family will love!

I was on a quest to recreate my favorite tacos without the carbs, and this Crustless Taco Pie was born out of that craving. I wanted something that didn’t feel like a compromise, and this dish delivered. With its rich taco-spiced beef, creamy eggs, and a cheesy top, this recipe feels indulgent, but it’s completely keto-friendly. Now, it’s one of my go-to weeknight meals, and the best part? No crust means fewer carbs and less hassle!

Why You’ll Love This Crustless Taco Pie

• Keto-Friendly & Low-Carb: A perfect meal for anyone following a low-carb, keto, or gluten-free diet.
• Easy & Quick: Made with simple ingredients and ready in under an hour.
• Cheesy Goodness: With cheddar cheese baked into the pie and melted on top, it’s the ultimate comfort food.
• Customizable Toppings: Add your favorite garnishes like sour cream, avocado, or fresh cilantro to elevate the flavor even more.

Ingredients:

• 1 lb (450 g) ground beef (80/20)
• 3 tablespoons taco seasoning (sugar-free store-bought or homemade)
• ⅔ cup (160 ml) heavy whipping cream
• 4 large eggs
• ⅓ cup (80 g) chunky salsa
• 1¼ cups (125 g) shredded cheddar cheese, divided
• ½ teaspoon garlic salt
• ¼ teaspoon ground black pepper

Directions:

1. Preheat the oven: Set your oven to 350°F (175°C) and ensure the oven rack is in the center position. Grease a 9-inch (23 cm) pie pan and set it aside.
2. Cook the ground beef: In a skillet over medium heat, brown the ground beef, adding a little oil if necessary to prevent sticking. Stir occasionally until it’s fully cooked. Drain any excess grease.
3. Season the beef: Add the taco seasoning to the cooked ground beef, stirring to evenly coat the meat. Once combined, spoon the seasoned beef into the prepared pie pan, spreading it out evenly.
4. Make the egg mixture: In a small bowl, whisk together the heavy cream and eggs until smooth. Stir in the salsa, 1 cup (100 g) of shredded cheddar cheese, garlic salt, and black pepper.
5. Pour over the beef: Carefully pour the egg mixture over the seasoned beef in the pie pan, ensuring it’s evenly distributed. Sprinkle the remaining ¼ cup (25 g) of shredded cheese on top.
6. Bake: Place the pie in the oven and bake uncovered for 35 to 40 minutes, or until the center is set and the top is golden brown.
7. Cool and serve: Allow the pie to cool for about 5 minutes before slicing. Serve with your favorite toppings like sour cream, salsa, avocado, cilantro, chives, diced tomatoes, or olives.

Notes:

• Make it your own: Feel free to add cooked onions or bell peppers to the beef mixture for extra flavor and texture.
• Cheese options: While cheddar is classic, you can also try pepper jack or mozzarella for a different cheesy twist.
• Storage: This taco pie can be stored in the fridge for up to 3 days and reheats well in the microwave or oven.