Keto Taco Pie

Why You’ll Love This Recipe

This recipe is incredibly simple yet packed with bold taco flavors. It’s naturally low-carb and keto-friendly, making it perfect for those looking to enjoy a comforting meal without the carbs. The combination of eggs and beef provides plenty of protein, while the melted cheddar cheese adds richness and depth.

Ingredients

1 lb (453.59 g) ground beef
3 tbsp taco seasoning
6 large eggs
1/2 cup (119 g) heavy cream
2 cloves garlic, minced
1/2 tsp (0.5 tsp) salt
1/4 tsp (0.25 tsp) pepper
1 cup (113 g) shredded Cheddar cheese

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C).
2. In a large skillet over medium heat, cook the ground beef until browned, breaking it up as it cooks. Drain any excess fat.
3. Add the minced garlic and taco seasoning to the beef, stirring to combine. Cook for another 1-2 minutes until fragrant. Remove from heat.
4. In a large bowl, whisk together the eggs, heavy cream, salt, and pepper until fully combined.
5. Add the cooked beef mixture to the egg mixture, stirring gently to combine.
6. Pour the mixture into a greased 9-inch pie dish or similar baking dish.
7. Sprinkle shredded Cheddar cheese evenly over the top.
8. Bake for 25-30 minutes, or until the eggs are set and the cheese is melted and bubbly.
9. Let the pie cool for a few minutes before slicing and serving.

Servings and Timing

• Servings: 6
• Prep time: 10 minutes
• Cook time: 30 minutes
• Total time: 40 minutes

Variations

• Spicy Kick: Add diced jalapeños or a dash of hot sauce for extra heat.
• Vegetable Boost: Mix in chopped bell peppers, onions, or spinach to add veggies.
• Cheese Variety: Swap cheddar for pepper jack, mozzarella, or a Mexican cheese blend.
• Crust Option: Serve over a bed of cauliflower rice or with a low-carb tortilla for extra texture.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave or oven until warmed through. This pie can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I use ground turkey instead of beef?

Yes, ground turkey works well as a leaner alternative.

Is this recipe gluten-free?

Yes, this recipe contains no gluten ingredients.

Can I make this ahead of time?

Yes, prepare the pie and refrigerate it before baking, then bake when ready.

How do I reheat without drying it out?

Reheat gently in the microwave or oven covered with foil to retain moisture.

Can I add other seasonings?

Absolutely, feel free to customize with cumin, chili powder, or smoked paprika.

What if I don’t have heavy cream?

You can substitute with full-fat coconut milk or half-and-half.

Can I use shredded cheese other than cheddar?

Yes, any melting cheese of your choice will work.

How do I know when the pie is fully cooked?

The eggs should be set and firm to the touch, and cheese melted and bubbly.

Can I double the recipe?

Yes, use a larger baking dish and increase baking time accordingly.

Is this dish suitable for meal prep?

Yes, it’s excellent for meal prep and easy to portion for quick meals.

Conclusion

Easy Taco Pie is a delicious and fuss-free dish that brings together the best of taco flavors and hearty eggs in a convenient pie form. It’s perfect for anyone following a low-carb or keto diet but craving a comforting, protein-rich meal. Whether for a quick weeknight dinner or a make-ahead meal, this taco pie will become a go-to favorite.

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