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

Introduction

This Crustless Taco Pie is a delicious low-carb, keto-friendly dish that’s perfect for a satisfying meal without the carbs. Packed with seasoned ground beef, cheesy goodness, and spicy salsa, it’s comfort food that’s both gluten-free and easy to make.

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

1. 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.
2. Step 2: Brown the ground beef in a skillet over medium heat. Add a little oil if needed to prevent sticking. Cook until the beef is fully browned, then drain any excess grease.
3. Step 3: Stir the taco seasoning into the cooked ground beef. Transfer the seasoned beef evenly into the greased pie pan.
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 over the taco beef in the pie pan. Sprinkle the remaining 1/4 cup of shredded cheese evenly on top.
6. Step 6: Bake the pie uncovered for 35 to 40 minutes, until the center is set and the top has turned golden brown.
7. Step 7: Allow the pie to cool for 5 minutes before slicing and serving.
8. Step 8: Optional: garnish with sour cream, extra salsa, fresh cilantro, chives, avocado, diced tomatoes, or olives for added flavor.

Tips & Variations

• For extra flavor, use homemade taco seasoning with chili powder, cumin, paprika, and oregano.
• If you prefer a milder pie, substitute the salsa for diced tomatoes or a mild green salsa.
• Try mixing in diced green chilies or jalapeños for a spicier kick.
• Use a mix of cheddar and Monterey Jack cheese for a different cheesy flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm slices in the microwave for 1-2 minutes or in a 350°F oven until heated through. This dish also freezes well; wrap tightly and freeze 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 make this pie ahead of time?

Yes, you can prepare the pie and refrigerate it before baking. Bake it fresh when you’re ready, adding a few extra minutes to the baking time if the ingredients are cold.

Is this recipe suitable for a keto diet?

Absolutely. This crustless taco pie is low in carbohydrates and high in fat and protein, making it a perfect keto-friendly meal.

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

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★★★★★

5 from 148 reviews

• Author: Simon
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

This Crustless Taco Pie is a delicious low-carb, keto-friendly, and gluten-free dish that combines seasoned ground beef with a creamy egg mixture and melted cheddar cheese. Perfect for a hearty and satisfying meal without the carbs of a traditional crust.

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Ingredients

Scale 1x2x3x

Meat & Seasoning

• 1 lb ground beef (80/20)
• 3 tablespoons taco seasoning (DIY or sugar-free store bought)
• 1/2 teaspoon garlic salt (or salt + garlic powder)
• 1/4 teaspoon ground black pepper

Egg Mixture

• 2/3 cup heavy whipping cream
• 4 large eggs
• 1/3 cup chunky salsa

Cheese

• 1 1/4 cups shredded cheddar cheese (shred your own preferred for best melting)

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and position the oven rack in the center. Grease a 9-inch pie pan well to prevent sticking and set it aside.
2. Cook Ground Beef: In a skillet over medium heat, brown the ground beef, adding a little oil if necessary to keep it from sticking. Cook until fully browned, then drain any excess grease to keep the dish from being too oily.
3. Season Beef: Add your taco seasoning to the cooked ground beef in the skillet and stir thoroughly to combine all flavors. Once mixed, transfer the seasoned beef evenly into the greased pie pan.
4. Prepare Egg Mixture: In a separate small bowl, whisk together the heavy whipping cream and eggs until smooth. Stir in the chunky salsa, 1 cup of shredded cheddar cheese, garlic salt, and black pepper, mixing everything evenly.
5. Combine and Top: Pour the egg mixture evenly over the seasoned ground beef in the pie pan. Sprinkle the remaining 1/4 cup of shredded cheddar cheese on top to create a cheesy crust as it bakes.
6. Bake: Place the pie pan uncovered in the preheated oven and bake for 35 to 40 minutes. Bake until the center is set firm and the top is golden brown and slightly bubbly.
7. Cool Slightly: Remove the pie from the oven and allow it to cool for about 5 minutes. This helps the pie set further and makes it easier to slice.
8. Serve and Garnish: Serve your crustless taco pie warm. Optionally, garnish with sour cream, extra salsa, fresh cilantro, sliced chives, diced avocado, tomatoes, or olives to add fresh flavors and textures.

Notes

• This recipe is naturally gluten-free and keto-friendly, great for low-carb diets.
• Shredding your own cheese ensures better melting and creamier texture.
• Use a sugar-free taco seasoning to keep carbs low and flavor high.
• Letting the pie rest after baking helps it firm up for clean slicing.
• Customize toppings to your taste; fresh herbs and avocado add freshness and nutrients.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican-American

Keywords: keto taco pie, low carb taco pie, crustless pie, gluten free dinner, taco casserole, keto dinner recipe