Description
A deliciously satisfying crustless taco pie that’s perfect for a keto, low carb, and gluten-free diet. Made with flavorful seasoned ground beef, a creamy egg and cheese custard, and baked to golden perfection, this easy-to-make pie is a crowd-pleaser without the carb-heavy crust.
Ingredients
Units
Scale
Meat Mixture
- 1 lb ground beef 80/20
- 3 T 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 teaspoon garlic salt or salt + garlic powder
- 1/4 teaspoon ground black pepper
Topping
- 1/4 cup shredded cheddar cheese
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C) and ensure the oven rack is in the center position. Grease a 9-inch pie pan well and set it aside for later.
- Cook Ground Beef: In a skillet over medium heat, brown the ground beef, adding a little oil if necessary to prevent sticking. Cook until fully browned and no longer pink, then drain any excess grease.
- Season Beef: Add the taco seasoning to the cooked ground beef in the skillet. Stir thoroughly to evenly coat the meat with seasoning. Transfer the seasoned beef into the greased pie pan, spreading it out evenly.
- Prepare Egg Mixture: In a small bowl, whisk together the heavy cream and eggs until combined. Stir in the chunky salsa, 1 cup of shredded cheddar cheese, garlic salt, and black pepper. Mix well to evenly distribute all ingredients.
- Assemble Pie: Pour the egg and cheese mixture over the taco-seasoned beef in the pie pan, making sure it is evenly covered. Sprinkle the remaining ¼ cup shredded cheddar cheese on top.
- Bake: Place the pie pan on the center oven rack. Bake uncovered for 35 to 40 minutes, or until the custard is set in the center and the top has turned a golden brown color.
- Cool and Serve: Remove the pie from the oven and allow it to cool for about 5 minutes to set further. Optionally garnish with sour cream, additional salsa, cilantro, chives, sliced avocado, diced tomatoes, or olives as desired. Serve warm and enjoy your crustless taco pie!
Notes
- To lighten the recipe, reduce the cheddar cheese amount or substitute ground turkey or chicken for beef.
- Shred your own cheddar cheese from a block to avoid added carbs from pre-shredded varieties, which often contain potato starch.
- Doubling the recipe works well; just increase the baking time by 8–10 minutes, although this has not been personally tested.
Nutrition
- Serving Size: 1 slice (1/8th of pie)
- Calories: 320
- Sugar: 2g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0.3g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 220mg
