Crustless Taco Pie
Looking for an easy, savory and low carb recipe made with taco seasoning? Crustless Taco Pie is the way to go. Along with the seasoning, this Mexican dinner is presented with ground beef, eggs, heavy cream, shredded cheddar cheese, and minced garlic. Just 6 ingredients in the cart. Then you can do the shopping the night before or right after you leave the office. So good!
Crustless Taco pie is ready to serve in 45 minutes. It’s “worth-paying” amount to make any good meal at home. If you want something to make your week day’s meal less boring, just give this a try. Tasty and pretty, this pie is also great for weekend gatherings, game day viewing parties, and even holidays. I made it ahead of Christmas and it actually got both our family and guests hooked.
If you prefer homemade spices, you can definitely make taco seasoning of your own. The full instruction is given below. All you need to do is to follow it. If you do not have time to make it at home, just drop by a nearby store and pick one. The point here is to choose a keto-friendly type. Make sure that you consider the label and ingredients carefully.
Crustless Taco PieCourse: Main, DinnerCuisine: MexicanDifficulty: Easy
Looking for an easy, savory and low carb recipe made with taco seasoning? Crustless Taco Pie is the way to go.
- Taco Seasoning
2 tablespoons chili powder
1 tablespoon paprika
1 tablespoon black pepper, ground
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon coarse salt
1 teaspoon dried oregano leaves
1/4-1/2 teaspoon cayenne pepper
- Taco Pie
1 pound ground beef
3 tablespoons Taco Seasoning
1 cup heavy cream
1 cup shredded cheddar cheese
6 large eggs
2 cloves garlic, minced
- To make Taco seasoning, gather all of the ingredients in a medium bowl. Mix well and set aside.
- Preheat the oven to 350 degrees F. Grease a 9-inch glass or ceramic deep dish pie pan.
- To make the pie, brown ground beef in a large skillet over medium heat until no longer pink, about 7 minutes. Break up any clumps with a wooden spoon.
- Add in taco seasoning and stir to combined. Spread the beef mixture in the greased pie pan.
- In a large bowl, combine eggs, cream, and garlic. Pour slowly over the beef mixture in the pan.
- Sprinkle on cheddar cheese and bake for 30 minutes or until the center is set and the cheese is browned.
- Remove from the oven. Let it cool for 5 minutes before serving.
- For the leftovers, keep in plastic bag and store in the refrigerator for up to 4 days.
- Carolyn includes 1/2 teaspoon of salt and 1/4 teaspoon of pepper in the pie itself, added to the eggs, cream and garlic. I found the pie adequately seasoned without that salt and pepper (there’s plenty of salt and pepper in the taco seasoning), so I left out this additional helping.
Paprika comes in mild, smoked (Spanish style, known as pimenton), or hot. (I used a combination of smoked and hot.)
Use 1/4 teaspoon of cayenne if you prefer a milder seasoning, or 1/2 teaspoon for a bolder one. (I used 1/2 teaspoon.)
Some people find the taco seasoning too salty. If you’re inclined to that view, use 1 teaspoon of salt, instead of 1 tablespoon.
The taco seasoning makes more than is required for the Taco Pie. Save the rest for another batch of Taco Pie(s) or other uses.
When browning the meat, if there’s more than a tablespoon or 2 of liquid, drain it off. Don’t throw it down the sink, dispose of it using this handy method.