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:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
