Why You’ll Love Crustless Keto Taco Pie Recipe

ThisCrustless Keto Taco Pie delivers all the bold, savory flavors of tacos without the guilt. The rich and flavorful ground beef is seasoned to perfection and baked with layers of melted cheese, creating a satisfying and hearty dish that will keep you full. Since it’s crustless, it’s low in carbs, making it a great option for anyone looking to enjoy a taco-inspired meal while staying within their dietary goals. It’s easy to prepare, and you can customize the toppings to your liking!

Ingredients

1 lb ground beef (or ground turkey)
1 small onion, chopped
2 cloves garlic, minced
1 packet taco seasoning (or homemade seasoning)
1/4 cup water
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
3 large eggs
1/2 cup heavy cream
Salt and pepper, to taste
1/2 cup sour cream (for topping, optional)
1/4 cup chopped green onions (for topping, optional)
1/4 cup sliced black olives (for topping, optional)
1/4 cup diced tomatoes (for topping, optional)
Fresh cilantro, for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or baking dish with cooking spray or butter.
In a large skillet, cook the ground beef (or turkey) over medium heat until browned, breaking it up into small pieces as it cooks. Drain any excess fat.
Add the chopped onion and garlic to the skillet with the cooked meat, and sauté until softened, about 3-4 minutes.
Stir in the taco seasoning and water. Simmer for 5 minutes, allowing the flavors to blend. Season with salt and pepper to taste. Remove from heat and set aside.
In a separate bowl, whisk together the eggs and heavy cream until smooth and combined. Add a pinch of salt and pepper.
Layer the meat mixture evenly in the bottom of the prepared pie dish. Sprinkle the shredded cheddar and mozzarella cheese evenly over the meat.
Pour the egg and cream mixture over the meat and cheese layers, ensuring that it is evenly distributed.
Bake in the preheated oven for 25-30 minutes, or until the eggs are set, and the top is lightly golden brown.
Remove from the oven and let it cool for 5-10 minutes before slicing.
Top with sour cream, green onions, black olives, diced tomatoes, and cilantro, if desired. Serve warm and enjoy!

Servings and Timing

Servings: 6-8
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

Vegetarian version: Replace the ground beef with a plant-based protein, such as crumbled tofu or sautéed mushrooms, and use a vegetarian taco seasoning blend.
Add-ins: Add diced bell peppers, zucchini, or jalapeños to the meat mixture for extra flavor and texture.
Cheese variations: Feel free to use your favorite cheeses, such as pepper jack, Monterey Jack, or a Mexican cheese blend, for a different flavor profile.

Storage/Reheating

Storage: Store any leftover keto taco pie in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat individual slices in the microwave for 1-2 minutes or bake in the oven at 350°F for 10-15 minutes until warmed through.

FAQs

1. Can I use ground turkey instead of beef?

Yes, you can use ground turkey or even chicken if you prefer a leaner protein. Just make sure to adjust the seasoning accordingly.

2. Can I make this dish ahead of time?

Yes, you can assemble the taco pie ahead of time, cover it tightly, and store it in the refrigerator for up to 24 hours. When you’re ready, bake it according to the instructions.

3. Can I freeze this keto taco pie?

Yes, you can freeze the assembled pie before baking. Once fully cooled, wrap it tightly in plastic wrap or foil and freeze for up to 2 months. To bake from frozen, simply add about 10-15 extra minutes to the cooking time.

4. Can I use a different kind of cheese?

Yes, you can substitute mozzarella and cheddar with any cheese you prefer, such as pepper jack, Monterey Jack, or even a shredded Mexican cheese blend for an extra layer of flavor.

5. How do I prevent the eggs from being too runny?

Make sure to bake the pie long enough so the eggs are fully set. If you find that the eggs aren’t firming up, bake for a few more minutes and check the center to ensure it’s cooked through.

6. Can I make this recipe dairy-free?

Yes, you can use dairy-free cheese alternatives and substitute the heavy cream with coconut cream or another non-dairy option to make this recipe dairy-free.

7. Can I add more toppings?

Yes! Feel free to add your favorite taco toppings such as avocado slices, salsa, or shredded lettuce to make it even more flavorful.

8. Is this keto taco pie spicy?

The level of spiciness can be adjusted depending on the taco seasoning you use. If you prefer more heat, you can add chopped jalapeños or spicy salsa to the pie before baking.

9. Can I use a different seasoning mix?

Yes, you can make your own homemade taco seasoning or use a pre-made mix of your choice, adjusting the spices to suit your preferences.

10. How do I make this dish more filling?

For a heartier dish, you can add sautéed vegetables like bell peppers, zucchini, or spinach to the meat mixture, or serve the taco pie with a side of guacamole or a green salad.

Conclusion

Crustless Keto Taco Pie is a fantastic way to enjoy the flavors of tacos in a low-carb, keto-friendly format. With its cheesy layers, seasoned meat, and customizable toppings, it’s the perfect meal for anyone craving a satisfying, yet guilt-free, dish. Easy to make, full of flavor, and versatile for different tastes, this keto taco pie will become a staple in your weekly meal plan!

Crustless Keto Taco Pie

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This Crustless Keto Taco Pie is a low-carb, high-flavor dish that combines all the delicious flavors of tacos without the carbs. With seasoned ground beef, melted cheese, and a savory egg-based “crust,” this taco pie is perfect for a keto diet or anyone looking for a healthier take on taco night.

Author: Emily
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 servings
Category: Main Course
Method: Baked
Cuisine: Mexican-inspired
Diet: Gluten Free

Instructions

Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or a similar-sized baking dish.
In a large skillet, cook the ground beef over medium heat, breaking it apart with a spoon. Once browned, drain any excess fat.
Add the chopped onion and minced garlic to the beef, cooking for about 3-4 minutes until the onion softens.
Stir in the taco seasoning and beef broth (or water). Simmer for 5-7 minutes until the mixture thickens slightly. Remove from heat.
In a separate bowl, whisk together the beaten eggs, heavy cream, and sour cream (if using). Add salt and pepper to taste.
Layer the cooked taco meat mixture into the bottom of the prepared pie dish. Pour the egg mixture over the top, spreading it evenly.
Sprinkle the shredded cheddar cheese evenly over the top of the pie.
Bake in the preheated oven for 25-30 minutes, or until the pie is set and the top is golden and bubbly.
Let the pie cool for 5 minutes before slicing. Garnish with fresh cilantro and sliced jalapeños, if desired. Serve with salsa or guacamole on the side.

Notes

For a dairy-free version, you can substitute the heavy cream with coconut milk and use dairy-free cheese.
To add more veggies, consider adding diced bell peppers, spinach, or zucchini to the meat mixture.
This pie can be stored in the refrigerator for up to 3 days or frozen for longer storage.
If you like extra spice, feel free to add chili powder or cayenne pepper to the taco seasoning mix.