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

Alright, my friend, let’s dive into this delicious Crustless Taco Pie that will make your taste buds dance! There’s something so satisfying about the combination of taco flavors reinvented in a pie form. This is one of those recipes that’s become a staple in my kitchen, and I’m excited to share the secrets that make it shine. Picture this: a cheesy, savory bounty of taco goodness nestled in each bite, all while being low-carb and gluten-free.

Why you’ll love this recipe

Imagine the last time you sunk your teeth into a spicy taco, the kind that leaves you craving more with its complex flavors. Now, think of that pleasure amplified and maintained without the carb-laden crust. That’s what this Crustless Taco Pie brings to the table! It’s a comfort food classic that’s as easy to whip up as it is to devour.

This recipe is not just about flavor, though; it’s about feeling good too. With just the right combo of protein from the ground beef and nutrients from cheese, eggs, and salsa, you’re treating yourself without the guilt. On top of that, it’s nearly a one-pan wonder, which means less mess for you and more time spent enjoying good company (or a great Netflix binge).

Gather these ingredients

Let’s talk about the stars of our show! Here’s what you’ll need:

• 1 lb ground beef (80/20): This mix of lean meat and fat provides the ideal texture and flavor, making each bite juicy and satisfying.

• 3 tablespoons taco seasoning: Use homemade if you have it! I’ve got a great DIY recipe that skips the sugar found in many store-bought brands.

• 2/3 cup heavy whipping cream: This adds a luxurious creaminess that balances the spices and helps bind everything together. Going dairy-free? You could try coconut cream—but keep in mind it will change the flavor profile a bit.

• 4 large eggs: They’re the secret glue that keeps this pie from falling apart while giving it a fluffy texture.

• 1/3 cup chunky salsa: Don’t skimp on the flavor here; choose something with a kick! The chunkiness adds character, while the acidity brightens the overall dish.

• 1 1/4 cups shredded cheddar cheese: Please shred your own if you can, as pre-shredded cheese often contains anti-caking agents that reduce melting.

• 1/2 teaspoon garlic salt: A must-have for that savory punch. If you’re out, you can mix regular salt with garlic powder.

• 1/4 teaspoon ground black pepper: Just a sprinkle can elevate the whole experience, bringing warmth without overwhelming the taco flavors.

How this recipe comes together

Now, roll up your sleeves, and let’s start creating this masterpiece!

1. Preheat your oven to 350°F, ensuring the oven rack is dead center. This is key for even baking, my friend!

2. Grease a 9-inch pie pan, and set it aside. You don’t want your delicious creation to stick—think of it as the tape holding together our culinary present!

3. Brown your ground beef in a skillet over medium heat. If you notice it sticking, a small splash of oil will save the day. Cook until it’s fully browned and flavorful—about 6-8 minutes. Afterward, drain any extra grease because we want to avoid a greasy pie!

4. Mix in the taco seasoning. Stir until the beef is well-coated and fragrant. Spoon this flavorful filling into your greased pie pan; this will serve as your robust base and shout "taco!" as it cooks.

5. In a small bowl, combine heavy cream and eggs, whisking them together until smooth. Add the salsa, one cup of shredded cheese, garlic salt, and pepper, and then stir until everything is well mixed. This is the magic potion that binds our ingredients!

6. Pour the egg mixture over the taco beef. Don’t be shy here; let it cover everything! Finally, sprinkle the remaining 1/4 cup of cheese on top.

7. Bake uncovered for 35-40 minutes, or until the center feels set (give it a gentle shake) and the top is golden brown. The aroma will have your neighbors popping their heads into your kitchen—trust me.

8. Cool for 5 minutes before digging in to let the flavors settle just a bit.

9. Serve with optional garnishes, like a dollop of sour cream, avocado, cilantro, or even some zesty diced tomatoes. This is where you can get creative!

Best way to enjoy it

This Crustless Taco Pie is fantastic on its own, but why not amp up the experience? A simple side salad brings brightness and freshness, perhaps a light vinaigrette to complement the richness of the pie. If you want something heartier, enjoy it with a plate of fresh guacamole and crisp tortilla chips!

Storage and reheating tips

So, what if you’re not wolfing down the entire pie in one sitting? First of all, kudos for exercising portion control! To keep those leftovers fresh, wrap them tightly in plastic wrap or transfer them to an airtight container. They should be fine in the fridge for up to 4 days.

When you’re ready to enjoy again, a quick zap in the microwave for around 60-90 seconds works wonders. For a crispy bottom, you can always reheat it in an oven at 350°F for about 10-15 minutes.

Helpful cooking tips

• Taco seasoning: If you’re feeling bold, try making your own seasoning! A mix of chili powder, cumin, paprika, and a dash of cayenne is a foolproof blend.

• Cheese melting: For the best melt, try grating your cheese rather than slicing or cubing it. Freshly grated cheese will always melt better!

• Don’t skip the resting time after baking. It allows the pie to set, making serving a breeze!

Creative Twists

Feeling adventurous? You can spice things up with varied toppings. How about sautéed mushrooms for earthiness or some green chiles for added heat? A dollop of homemade guacamole could introduce a creamy contrast, and who could resist adding some black olives on top?

Ingredients

• 1 lb ground beef (80/20)
• 3 tablespoons taco seasoning
• 2/3 cup heavy whipping cream
• 4 large eggs
• 1/3 cup chunky salsa
• 1 1/4 cups shredded cheddar cheese
• 1/2 teaspoon garlic salt
• 1/4 teaspoon ground black pepper

Directions to follow

1. Preheat the oven to 350°F. Grease a 9-inch pie pan.
2. Brown the ground beef in a skillet until fully cooked. Drain the grease.
3. Stir in the taco seasoning with the beef, then place into the pie pan.
4. In a bowl, whisk together cream and eggs. Add salsa, 1 cup cheese, garlic salt, and pepper. Mix well.
5. Pour the egg mixture over the beef. Top with remaining cheese.
6. Bake uncovered for 35-40 minutes or until set and golden.
7. Cool for 5 minutes before serving with your favorite toppings.

Your questions answered

1. What’s the prep time? About 10-15 minutes, depending on your chopping speed!

2. Can I use turkey or chicken instead of beef? Absolutely! Just adjust the cooking time as leaner meats may cook quicker.

3. Is it spicy? It can be—you can control the heat by choosing your favorite salsa or adjusting the taco seasoning.

4. How long does it last in the fridge? Up to 4 days when stored properly.

5. Can I freeze leftovers? Yes! Just wrap it tightly and it should last for 2-3 months.

I hope you give this recipe a try, my friend! It’s not just about the taco pie itself but the joy of crafting something that nurtures your body and soul. Can’t wait for you to share your experiences, variances, and maybe even some secret ingredients of your own! Let’s keep the flavor adventure rolling!

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

Cooking Method: Baking, Sauteing Courses: Comfort Food, Dinner, Main Course Recipe Keys: E Easy Gluten Free High Protein Keto Low Carb

Difficulty: Beginner Prep Time Cook Time Rest Time Total Time 60 hrs

Cooking Temp: 350  F Servings: 6 Estimated Cost: $ 10 Calories: 300

Best Season: Suitable throughout the year

Description

This Crustless Taco Pie is a comforting and savory dish packed with taco flavors, made without a traditional crust for a low-carb experience.

Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients

• 1 lb ground beef (80/20) (Provides ideal texture and flavor.)
• 3 tablespoons taco seasoning (Use homemade for best flavor.)
• ²⁄₃ cup heavy whipping cream (You can substitute with coconut cream.)
• 4 large eggs (Acts as the binding ingredient.)
• ¹⁄₃ cup chunky salsa (Choose spicy for more flavor.)
• 1 ¹⁄₄ cups shredded cheddar cheese (Freshly shredded melts better.)
• ¹⁄₂ teaspoon garlic salt (For savory flavor.)
• ¹⁄₄ teaspoon ground black pepper (Adds warmth without overwhelming spice.)

Instructions

Preparation Steps

1. Preheat Oven

   Preheat your oven to 350°F, ensuring the oven rack is dead center.
   Mark as complete

2. Prepare Pie Pan

   Grease a 9-inch pie pan, and set it aside.
   Mark as complete

3. Cook Ground Beef

   Brown the ground beef in a skillet over medium heat until fully cooked, about 6-8 minutes. Drain extra grease.
   Mark as complete

4. Mix in Seasoning

   Stir in the taco seasoning with the beef until well-coated.
   Mark as complete

5. Combine Cream and Eggs

   In a bowl, whisk together heavy cream and eggs. Then add salsa, 1 cup of cheese, garlic salt, and pepper. Mix well.
   Mark as complete

6. Layer Ingredients

   Pour the egg mixture over the taco beef in the pie pan. Sprinkle the remaining 1/4 cup of cheese on top.
   Mark as complete

7. Bake

   Bake uncovered for 35-40 minutes, or until set and golden brown.
   Mark as complete

8. Cool and Serve

   Cool for 5 minutes before serving with your favorite toppings.
   Mark as complete

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 300kcal

% Daily Value *

Total Fat 22g34%

Saturated Fat 10g50%

Trans Fat 1g

Cholesterol 160mg54%

Sodium 600mg25%

Potassium 200mg6%

Total Carbohydrate 4g2%

Dietary Fiber 1g4%

Sugars 2g

Protein 24g48%

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Vitamin A 15 IU

Vitamin C 4 mg

Calcium 20 mg

Iron 10 mg

Vitamin D 2 IU

Vitamin E 1 IU

Vitamin K 5 mcg

Thiamin 5 mg

Riboflavin 2 mg

Niacin 15 mg

Vitamin B6 10 mg

Folate 2 mcg

Vitamin B12 25 mcg

Biotin 2 mcg

Pantothenic Acid 10 mg

Phosphorus 20 mg

Iodine 1 mcg

Magnesium 5 mg

Zinc 15 mg

Selenium 5 mcg

Copper 2 mg

Manganese 1 mg

Chromium 1 mcg

Molybdenum 1 mcg

Chloride 5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Optional garnishes include sour cream, avocado, cilantro, or zesty diced tomatoes.

Keywords: taco pie, crustless, low-carb, gluten-free, easy recipe