Crustless Taco Pie (Keto Taco Pie + Low Carb, Gluten Free) Recipe

Introduction

This Crustless Taco Pie is a delicious low-carb and keto-friendly dish that’s packed with bold taco flavors. It’s easy to make, gluten-free, and perfect for a satisfying weeknight dinner or meal prep. Enjoy the hearty taste of a taco bowl in a convenient pie form without the crust.

Ingredients

• 1 lb ground beef (80/20)
• 3 tablespoons taco seasoning (DIY version or sugar-free store bought)
• 2/3 cup heavy whipping cream
• 4 large eggs
• 1/3 cup chunky salsa
• 1 1/4 cups shredded cheddar cheese (shred your own)
• 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 (175°C) 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 oil if needed to prevent sticking. Cook until fully browned and then drain any excess grease.
3. Step 3: Stir the taco seasoning into the cooked ground beef, then transfer the mixture into the greased pie pan and spread it out evenly.
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 pepper. Mix well.
5. Step 5: Pour the egg mixture evenly over the taco beef in the pie pan. Sprinkle the remaining 1/4 cup of shredded cheese on top.
6. Step 6: Bake uncovered for 35 to 40 minutes, or until the center is set and the top turns golden brown.
7. Step 7: Remove from the oven and let the pie cool for 5 minutes before slicing.
8. Step 8: Serve with optional garnishes like sour cream, extra salsa, fresh cilantro, chives, avocado, diced tomatoes, or olives for added flavor and texture.

Tips & Variations

• For extra spice, add a dash of cayenne pepper or chopped jalapeños to the beef mixture.
• Swap cheddar cheese for Monterey Jack or a Mexican cheese blend for a different flavor.
• Use sugar-free salsa to keep the dish keto-friendly and low in carbs.
• If you prefer, add diced onions or bell peppers to the beef while browning for added texture.
• Make it vegetarian by replacing ground beef with sautéed mushrooms or a plant-based meat substitute.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual slices 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 recipe dairy-free?

Yes, you can substitute the heavy cream with full-fat coconut milk and use dairy-free cheese alternatives to make this recipe dairy-free.

Can I prepare this pie ahead of time?

Absolutely! You can assemble the pie up to a day in advance and keep it covered in the refrigerator. Bake it fresh when ready for the best texture and flavor.