Crustless Keto Taco Pie

This crustless taco pie is my go to dish when taco night needs a twist and I want an easy dinner everyone in my family will love. It captures all that taco flavor in a comforting pie that is low carb keto friendly and gluten free. Perfect for busy weeknights when you just want something quick but still hearty.

My kids can be picky but they all cheer when I make this and it is such a relief to put an easy meal on the table without a lot of fuss. I first made this version on a night when I had nothing but ground beef in the fridge and now it is always on repeat.

Ingredients

• Ground beef: eighty/twenty blend for juicy flavor and perfect texture look for bright pink meat with no gray spots
• Taco seasoning: brings all the smoky spicy flavor I mix my own to avoid sugar or pick a good sugar free store bought version
• Heavy whipping cream: makes the filling rich and helps bind everything together choose cream with no added stabilizers if possible
• Large eggs: give structure and a fluffy texture make sure the eggs are fresh for best results
• Chunky salsa: adds moisture and zing use your favorite style or try one with roasted tomatoes for extra depth
• Shredded cheddar cheese: for oozy cheesy goodness shred your own from a block for better melt and fewer carbs
• Garlic salt or a mix of salt and garlic powder: brightens everything and ties the flavors together
• Ground black pepper: adds a touch of bite use freshly ground for more aroma

Step-by-Step Instructions

Preheat the Oven:

Set your oven to three hundred fifty degrees Fahrenheit and adjust your rack to the center This ensures even baking and that lovely golden top

Prepare the Pie Pan:

Grease a nine inch pie pan generously so the pie slices come out clean then set it aside

Brown the Beef:

In a skillet over medium heat cook the ground beef until there is no pink left Break it up small as it cooks and add a splash of oil if the pan seems dry Drain off all the extra grease to avoid a soggy pie

Season the Beef:

Sprinkle in your taco seasoning right after draining Stir it in off the heat until the beef is evenly coated Every crumb should have that taco kick

Transfer to Pie Pan:

Spoon the seasoned beef into the prepared pie dish and spread it out evenly This makes sure every slice has plenty of filling

Mix the Egg Base:

In a bowl whisk the heavy cream and eggs until smooth Add the salsa one cup of the shredded cheese garlic salt and black pepper Whisk to blend well so the spices are distributed

Pour and Top:

Carefully pour your egg mixture over the beef in the pan Gently shake the pan or use a spoon to nudge the mixture so it seeps into every nook Sprinkle the remaining quarter cup of cheddar on top for that extra melty crust

Bake:

Slide the pie into the oven uncovered Bake for thirty five to forty minutes until the top turns golden and the center is just set You can jiggle the pan a little it should not slosh

Rest and Serve:

Let it cool for five minutes before slicing This helps it set up for nice wedges Serve as is or pile on sour cream avocado olives or more salsa if you like

Save

I absolutely love how the salsa gives a little tang and keeps the filling from ever being dry My favorite memory is my daughter asking for seconds before I had even finished my first slice That never happens

Storage Tips

This taco pie holds up great in the fridge for up to four days Just cover your pie pan with foil or transfer slices to an airtight container It reheats beautifully in the microwave or even gently in a skillet if you want to crisp the edges I have also frozen slices wrapped tight for up to a month so if you love planning ahead this one is a winner

Ingredient Substitutions

If you want to lighten things up you can use ground turkey or chicken instead of beef The flavor is still delicious and the texture stays creamy If you do not have heavy cream half and half works in a pinch For the salsa feel free to swap in any style mild or spicy just watch the carb count in store bought brands

Serving Suggestions

This pie is ready to eat on its own but I love loading slices with fresh toppings Try it with sliced avocado chopped cilantro or even a big handful of shredded lettuce It pairs well with a simple cucumber salad or some roasted cauliflower rice on the side For brunch cut small squares and serve with a dollop of sour cream

Cultural Context

Taco pie is a clever American spin on classic tacos turning all the flavors into a casserole that is easier to bake and share You get all the seasoned meat and cheesy topping with far less work than building individual tacos It started as a weeknight hack but has become a favorite at potlucks and family events especially among those who eat gluten free or keto

Frequently Asked Questions About Recipes

→ Can I use ground turkey instead of beef?

Absolutely! Ground turkey or chicken can be substituted to lighten the dish or for a milder flavor.

→ Is it necessary to grate cheese from a block?

Grating your own cheddar helps reduce carbs since pre-shredded cheese often contains added starches.

→ What are some tasty garnish ideas?

Top with sour cream, salsa, diced avocado, olives, cilantro, or fresh chives for extra freshness.

→ Can this be made ahead and reheated?

Yes, it stores well in the fridge and rewarms beautifully in the oven or microwave for easy leftovers.

→ How do I know when it's done baking?

The center should be set and the top golden brown. Let it rest for a few minutes before slicing.

→ Can I double the pie for more servings?

Doubling works well; just add 8-10 minutes to the bake time and check for doneness in the center.