Crustless Taco Pie
A low-carb and hearty taco pie dish that combines seasoned ground beef, creamy eggs, and melted cheese for a satisfying family meal.
Ingredients
Main Ingredients
- 1 lb ground beef (80/20) Can be substituted with ground turkey or chicken.
- 3 tbsp taco seasoning Use a DIY version or sugar-free store-bought option.
- 2/3 cup heavy whipping cream
- 4 large eggs
- 1/3 cup chunky salsa
- 1 1/4 cups shredded cheddar cheese Ideally shredded fresh.
- 1/2 tsp garlic salt Can substitute with a mix of salt and garlic powder.
- 1/4 tsp ground black pepper
Instructions
Preparation
- Preheat your oven to 350°F and position the rack in the center. 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. Drain off any excess grease.
- Sprinkle the taco seasoning over the beef and stir well to combine. Transfer the seasoned beef to the greased pie pan.
- In a separate bowl, whisk together the heavy cream and eggs. Mix in the salsa, 1 cup of shredded cheese, garlic salt, and pepper until fully incorporated.
- Pour the egg mixture over the taco beef in the pie pan and top with an additional 1/4 cup of cheese.
- Bake uncovered for 35 to 40 minutes, or until the center is firm and the top is golden brown.
- Allow the pie to cool for about 5 minutes before slicing. Serve with optional garnishes such as sour cream, avocado, or fresh cilantro.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze portions tightly wrapped for up to 2 months. Thaw in the refrigerator overnight when ready to enjoy.