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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.

Ingredients

  • 1 lb ground beef (or turkey for a leaner option)
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 packet taco seasoning (or homemade taco seasoning)
  • 1/2 cup beef broth (or water)
  • 1/2 cup sour cream (optional, for added richness)
  • 1 1/2 cups shredded cheddar cheese (or Mexican blend cheese)
  • 4 large eggs, beaten
  • 1/2 cup heavy cream
  • 1/2 cup salsa (optional, for extra flavor)
  • Salt and pepper to taste
  • Fresh cilantro, chopped (optional, for garnish)
  • Sliced jalapeños (optional, for garnish)

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.

Find it online: https://yumfamilyrecipes.com/crustless-keto-taco-pie/