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

Crustless Taco Pie: A Delicious Keto and Low-Carb Dinner Option

If you’re following a keto or low-carb diet but still crave the bold flavors of tacos, this Crustless Taco Pie is the perfect solution. It’s a hearty, satisfying dish that packs all the classic taco flavors into a delicious, easy-to-make pie—without the carbs from a crust. Not only is it keto-friendly, but it’s also gluten-free, making it a great option for anyone looking to enjoy a healthy, flavorful meal.

Ingredients

• 1 lb ground beef (80/20)
• 3 tablespoons taco seasoning (DIY version or sugar-free store-bought)
• ⅔ cup heavy whipping cream
• 4 large eggs
• ⅓ cup chunky salsa
• 1 ¼ cups shredded cheddar cheese
• ½ teaspoon garlic salt
• ¼ teaspoon ground black pepper

Directions

1. Preheat Oven:
Preheat your oven to 350°F (175°C) and ensure the oven rack is in the center position. Grease a 9-inch pie pan and set it aside. This step ensures your pie doesn’t stick and comes out perfectly.

2. Cook the Ground Beef:
In a skillet over medium heat, brown the ground beef, adding a little oil if necessary to prevent sticking. Cook the beef until it’s fully browned, then drain any excess grease to keep the pie from becoming too oily.

3. Season the Beef:
Add the taco seasoning to the browned ground beef in the skillet. Stir well to combine, making sure the seasoning is evenly distributed. Once mixed, spoon the seasoned beef into the prepared pie pan, creating an even layer.

4. Prepare the Egg Mixture:
In a small bowl, whisk together the heavy cream and eggs until smooth. Then, add the chunky salsa, 1 cup of shredded cheddar cheese, garlic salt, and black pepper. Stir to combine, creating a rich and flavorful egg mixture that will hold the pie together.

5. Assemble the Pie:
Pour the egg mixture over the taco beef in the pie pan, ensuring it covers the beef evenly. This step is crucial for binding the ingredients together as the pie bakes. Sprinkle the remaining ¼ cup of shredded cheddar cheese on top for a cheesy finish.

6. Bake:
Place the pie pan in the preheated oven and bake uncovered for 35 to 40 minutes, or until the center is set and the top is golden brown. The baking time allows the egg mixture to cook through and create a deliciously firm pie.

7. Cool and Serve:
Allow the crustless taco pie to cool for about 5 minutes before slicing and serving. This short cooling period helps the pie hold its shape when cut. You can add optional garnishes like sour cream, salsa, cilantro, chives, avocado, diced tomatoes, or olives to enhance the flavors even more. Serve and enjoy this tasty, low-carb dish!

Recipe Notes

This Crustless Taco Pie is not only easy to make but also highly customizable. You can switch up the protein by using ground turkey or chicken instead of beef, or add in some sautéed vegetables like bell peppers or onions for extra flavor and nutrients. The optional garnishes provide a fun way to personalize each serving, making it feel like a different dish every time.

Nutrition

• Prep Time: 10 minutes
• Cooking Time: 35-40 minutes
• Total Time: 45-50 minutes
• Calories: 310 kcal per serving
• Servings: 6 servings

This Crustless Taco Pie is a delicious, low-carb alternative to traditional tacos, offering all the flavor without the guilt. It’s perfect for a quick weeknight dinner or a meal prep option that can be enjoyed throughout the week. Whether you’re keto, gluten-free, or just looking for a new recipe to try, this taco pie is sure to become a household favorite!

Print