Introduction

Crustless Taco Pie is a delicious low-carb, gluten-free dish perfect for anyone looking for a hearty keto-friendly meal. Packed with seasoned ground beef, creamy eggs, and melted cheddar, it’s an easy-to-make comfort food that satisfies taco cravings without the carbs.

Crustless Taco Pie (Keto Taco Pie + Low Carb, Gluten Free) Recipe - Recipe Image

Ingredients

1 lb ground beef (80/20)
3 tablespoons taco seasoning (DIY or sugar-free store bought)
2/3 cup heavy whipping cream
4 large eggs
1/3 cup chunky salsa
1 1/4 cup shredded cheddar cheese (freshly shredded recommended)
1/2 teaspoon garlic salt (or salt + garlic powder)
1/4 teaspoon ground black pepper

Instructions

Step 1: Preheat the oven to 350°F and place the rack in the center position. Grease a 9-inch pie pan and set it aside.
Step 2: Brown the ground beef in a skillet over medium heat. Add a little oil if needed to prevent sticking. Cook until no longer pink, then drain excess grease.
Step 3: Stir the taco seasoning into the browned beef until evenly coated. Transfer the seasoned beef into the prepared pie pan, spreading it out evenly.
Step 4: In a small bowl, whisk together the heavy cream and eggs. Add the salsa, 1 cup of shredded cheddar cheese, garlic salt, and black pepper, mixing well.
Step 5: Pour the egg mixture over the ground beef in the pie pan. Sprinkle the remaining 1/4 cup of shredded cheddar cheese on top.
Step 6: Bake uncovered for 35 to 40 minutes, until the center is set and the top turns golden brown.
Step 7: Allow the taco pie to cool for about 5 minutes before slicing and serving.
Step 8: Garnish as desired with sour cream, extra salsa, cilantro, chives, avocado, diced tomatoes, or olives for added flavor and freshness.

Tips & Variations

Use freshly shredded cheese instead of pre-shredded for better melting and texture.
For extra spice, add chopped jalapeños or a dash of hot sauce to the egg mixture.
Swap ground beef for ground turkey or chicken for a leaner option.
Add chopped bell peppers or onions to the beef while cooking for more veggies and flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual slices in the microwave or oven until heated through. This pie also freezes well; wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this taco pie dairy-free?

Yes, you can substitute the heavy cream with full-fat coconut milk and use a dairy-free cheese alternative to keep this recipe dairy-free while maintaining a creamy texture.

Is this recipe suitable for meal prep?

Absolutely! This crustless taco pie holds up well in the fridge and can easily be portioned for meal prep, making it a convenient and satisfying low-carb lunch or dinner option.

Crustless Taco Pie (Keto Taco Pie + Low Carb, Gluten Free) Recipe

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★★★★★

4.8 from 779 reviews

This Crustless Taco Pie is a delicious keto-friendly and low-carb twist on a classic taco dish, perfect for those following a gluten-free diet. Combining savory ground beef seasoned with taco spices, creamy egg custard, and melted cheddar cheese, this pie offers all the flavors of tacos without the crust. It’s an easy-to-make, satisfying meal baked to golden perfection for a comforting and protein-packed option any day of the week.

Author: Sophie
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6 servings 1x
Category: Main Dish
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Main Ingredients

1 lb ground beef (80/20)
3 tablespoons taco seasoning (DIY or sugar-free store bought)
2/3 cup heavy whipping cream
4 large eggs
1/3 cup chunky salsa
1 1/4 cups shredded cheddar cheese (freshly shredded)
1/2 teaspoon garlic salt (or salt plus garlic powder)
1/4 teaspoon ground black pepper

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and position the oven rack in the center. Grease a 9-inch pie pan well to prevent sticking and set it aside.
Cook Ground Beef: In a skillet over medium heat, brown the ground beef. Add a little oil if necessary to prevent sticking. Cook until no longer pink and fully browned. Drain excess grease from the meat.
Season Beef: Stir the taco seasoning into the cooked ground beef right in the skillet to evenly coat the meat with spices. Then, transfer the seasoned beef into the prepared pie pan, spreading it out evenly.
Prepare Egg Mixture: In a small bowl, whisk together the heavy whipping cream and eggs until combined. Stir in the salsa, 1 cup of the shredded cheddar cheese, garlic salt, and ground black pepper until well mixed.
Assemble Pie: Pour the egg and cheese mixture evenly over the taco meat in the pie pan. Sprinkle the remaining 1/4 cup of shredded cheddar cheese on top for a cheesy crust.
Bake: Place the pie pan in the preheated oven and bake uncovered for 35 to 40 minutes. The pie is done when the center is set and the top is golden brown.
Cool and Serve: Allow the crustless taco pie to cool for about 5 minutes to set before slicing and serving.
Optional Garnishes: Add your favorite toppings like sour cream, extra salsa, fresh cilantro, chopped chives, slices of avocado, diced tomatoes, or olives for extra flavor and texture. Enjoy your keto taco pie!

Notes

You can use any sugar-free taco seasoning or make your own to keep the recipe keto-friendly.
Draining the grease from the cooked beef helps reduce fat content and keeps the pie from becoming too oily.
Freshly shredding cheese melts better and enhances the texture of the pie.
For a spicier kick, consider adding a pinch of cayenne pepper or hot sauce to the egg mixture.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Keywords: keto taco pie, low carb taco pie, crustless taco pie, gluten free taco pie, keto dinner, low carb dinner, baked taco pie, ground beef recipe