Crustless Taco Pie
A delicious low-carb alternative to traditional tacos, this Crustless Taco Pie features seasoned ground beef and a cheesy egg custard, all baked to golden perfection.
Ingredients
Main Ingredients
- 1 lb ground beef (80/20) Use lean to reduce grease.
- 3 T taco seasoning DIY version or sugar-free store bought.
- 2/3 cup heavy whipping cream Can substitute with half-and-half or coconut milk.
- 4 large eggs Use room temperature for best results.
- 1/3 cup chunky salsa Add more for a spicier flavor.
- 1 1/4 cup shredded cheddar cheese Shred your own for the best melt.
- 1/2 tsp garlic salt Or use a mix of salt and garlic powder.
- 1/4 tsp ground black pepper
Instructions
Preparation
- Preheat your oven to 350°F (175°C) with the oven rack in the center.
- Grease a 9-inch pie pan and set it aside.
- In a skillet over medium-high heat, brown the ground beef for 5-7 minutes or until fully cooked. Drain any excess grease.
- Stir in the taco seasoning with the cooked beef, ensuring it coats evenly. Spoon the mixture into the greased pie pan.
- In a small bowl, whisk together the heavy cream and eggs. Mix in the salsa, 1 cup of shredded cheese, garlic salt, and black pepper until smooth.
- Pour the egg mixture over the beef mixture in the pie pan and sprinkle the remaining cheese on top.
Baking
- Bake uncovered for 35-40 minutes, or until the center is set and the top is golden brown.
- Let it cool for about 5 minutes before slicing and serving.
Notes
Optional garnishes include sour cream, fresh salsa, chopped cilantro, chives, diced avocado, diced tomatoes, or olives. This pie stores well and can be used for meal prepping.