crustless taco pie
Crustless taco pie delivers bold taco flavors in a low-carb, gluten-free form, perfect for a quick, satisfying meal. Simple to make and endlessly customizable, it’s a crowd-pleaser that combines convenience with deliciousness.
Ingredients
- 1 pound of ground beef 80/20
- 3 tablespoons of taco seasoning DIY version or sugar-free store-bought
- 2/3 cup of heavy whipping cream
- 4 large eggs
- 1/3 cup of chunky salsa
- 1 1/4 cups of shredded cheddar cheese freshly shredded
- 1/2 teaspoon of garlic salt or salt and garlic powder
- 1/4 teaspoon of ground black pepper
Instructions
- Preheat the 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 a little oil if necessary to prevent sticking, until fully cooked. Drain any excess grease.
- Stir in the taco seasoning with the cooked beef, mixing well. Transfer the seasoned beef into the prepared pie pan.
- In a small bowl, whisk together the heavy cream and eggs. Add the salsa, 1 cup of shredded cheese, garlic salt, and pepper, stirring until combined.
- Pour the egg mixture evenly over the taco beef in the pie pan. Sprinkle the remaining 1/4 cup of shredded cheese on top.
- Bake the crustless taco pie uncovered for 35 to 40 minutes, or until the center is set and the top is golden brown.
- Allow the pie to cool for 5 minutes before serving.
- Add your favorite garnishes, such as sour cream, salsa, cilantro, chives, avocado, diced tomatoes, or olives, if desired. Enjoy!
Notes
To make the recipe lighter, reduce the amount of cheddar cheese or substitute ground turkey or ground chicken for the beef.
Shredding cheddar cheese from a block is preferable to using pre-shredded cheese, as the latter contains added potato starch to prevent clumping and has a higher carb content.
Some readers have successfully doubled the recipe by increasing the baking time by 8-10 minutes, although this variation has not been personally tested.
Shredding cheddar cheese from a block is preferable to using pre-shredded cheese, as the latter contains added potato starch to prevent clumping and has a higher carb content.
Some readers have successfully doubled the recipe by increasing the baking time by 8-10 minutes, although this variation has not been personally tested.