Crustless Taco Pie
A delicious and easy crustless taco pie recipe that is keto-friendly and perfect for any meal.
Ingredients
Main Ingredients
- 1 lb ground beef (80/20)
- 3 tbsp taco seasoning DIY or sugar-free store bought
- 2.67 cup heavy whipping cream
- 4 large eggs
- 0.33 cup chunky salsa
- 1.25 cup shredded cheddar cheese
- 0.5 tsp garlic salt or salt + garlic powder
- 0.25 tsp ground black pepper
Instructions
- 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.
- In a skillet, brown the ground beef over medium heat, adding oil if necessary to prevent sticking, until fully cooked. Drain any excess grease to keep your taco pie from becoming too greasy.
- Add the taco seasoning to the cooked ground beef in the same skillet and mix well. Spoon the seasoned taco beef into the greased pie pan, spreading it evenly across the bottom.
- In a small bowl, whisk together the heavy cream and eggs until well combined. Then, add the salsa, 1 cup of shredded cheese, garlic salt, and pepper to the bowl. This mixture will create a rich and flavorful filling.
- Pour the egg mixture over the taco beef in the pie pan, ensuring it covers the beef completely. Sprinkle an additional 1/4 cup of shredded cheese on top for a deliciously cheesy crust.
- Bake the keto taco pie uncovered for 35 to 40 minutes, or until the center is set and the top is golden brown. Keep an eye on it to prevent over-browning.
- Allow the crustless taco pie to cool for 5 minutes before serving. This allows it to set up a little more and makes it easier to slice.
- Add optional garnishes like sour cream, salsa, cilantro, chives, avocado, diced tomatoes, or olives for extra flavor and visual appeal. Enjoy!
Notes
Feel free to customize your taco pie with your favorite toppings for added flavor.