It’s no surprise why keto taco pie is one of my most popular dinner recipes. With a few basic ingredients and 15 minutes of prep work, you’ve got a healthy, crowd-pleasing meal ready to go.
I have been making this taco pie since 2014. It’s one of those things I threw together one day for my hungry family and it became an instant hit. And here we are, years later, and I am still making it exactly the same way.
It’s one of those recipes that I can make any time, anywhere, and everyone is happy. Not a single picky-eater complaint.
When I shared it with my readers, it became an instant hit for them too. Everyone who tries it raves about it, and most people put it into their regular dinner rotation. Because it’s simple to make and full of bold flavor.
What more could you ask from your keto dinner recipes?
Reader’s Thoughts
“This may my most favorite of all keto recipes I have tried! I have had to pace myself to NOT make it every week! I double the recipe and eat off it for a few days. It is so good! I have even started to bring it to folks as a meal. -” — Christine
Why we love this recipe
You can find any number of taco pie recipes on the internet, but they aren’t all created equal. The famous Betty Crocker recipe takes Bisquick, and other versions add canned biscuits or tortillas to bulk them up.
- Healthier: This keto recipe is full of protein and low in carbohydrates. Each serving has 33 grams of protein and only 2 grams of carbs. And absolutely no grains, gluten, or starches.
- Easy to make: This taco pie takes basic ingredients that most people have on hand and it’s ready in 45 minutes, start to finish.
- Versatile: It’s the sort of easy keto meal you can make on a busy weeknight, and the leftovers make great breakfast or lunch.
- Freezer friendly: And it’s a fabulous make-ahead recipe, as it freezes well and re-heats easily.
Ingredient Notes
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- Ground beef: You can also use ground turkey, pork or chicken. It’s up to you whether you drain the fat after cooking the meat. I purchase my good grassfed beef from Wild Pastures. Get 20% off your first box today!
- Taco seasoning: You can use store-bought seasoning, but make sure it has no added fillers, sugars, or starches. I really like the seasoning from Primal Palate. Or make your own by combining chili powder, cumin, garlic, oregano, salt, and pepper.
- Eggs: Eggs make up the bulk of this recipe, besides the taco meat. They give the casserole cohesiveness, structure, and great flavor.
- Heavy cream: Some of my readers have substituted heavy cream with coconut milk. You could use regular milk but because it has less fat than cream, it will take longer for the eggs to set.
- Shredded cheese: I usually use cheddar or a Mexican blend. You can also use Monterey Jack or Pepper jack. It doesn’t matter whether you
- Garlic: A few cloves of minced garlic add more flavor.
- Salt and pepper
Overview: How to Make This Recipe
- Cook the beef: Brown the ground beef in a large skillet until no longer pink. Stir in the taco seasoning.
- Transfer to a pie plate: Spread cooked beef in a 9-inch pie pan.
- Whisk the eggs: Combine the eggs, cream, garlic, salt and pepper then pour over the beef in the pan.
- Add the cheese: Top with the shredded cheese and bake until centre is set and cheese is browned.
Tips for Success
Get creative with your toppings: Tacos are all about the toppings and this taco pie is no different. Try adding a dollop of sour cream, some chopped tomato and avocado, or some salsa and guacamole. Fresh cilantro or green onions are delicious too.
Dairy-Free Option: Use coconut milk in place of the heavy cream and some dairy-free cheese shreds for the cheddar cheese.
Frequently Asked Questions
This recipe for easy taco pie has 2.3 grams of carbs and 0.3 grams of fiber. Thus it has 2 grams net carbs per serving.
This keto taco pie has 393 calories per serving. There are 6 servings in the recipe
Taco pie is a great make-ahead recipe as it freezes really well. Simply bake the pie until it’s done, then let it cool, and wrap it up tightly. It can be frozen for up to 3 months. Thaw completely and then re-warm it in a 300F oven for about 20 minutes before serving.
More Mexican Inspired Keto Recipes
Easy Taco Pie Recipe
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
Instructions
- Preheat the oven to 350ºF and grease a 9-inch glass or ceramic pie pan.
- Brown the ground beef in a large skillet over medium heat until no longer pink, about 7 minutes, breaking up clumps with the back of a wooden spoon. Stir in the taco seasoning until well combined, then transfer the beef to the prepared pie pan.
- In a large bowl, whisk together the eggs, cream, garlic, salt, and pepper. Pour over beef in the pan.
- Sprinkle with the shredded cheese and bake 30 minutes, or until the centre is set and cheese is browned. Remove and let sit 5 minutes before slicing and serving.
Video
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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I just made your taco pie and it is delicious!
I love that you’re so willing to share your mad recipe creatorskills with us!
Bless you, bless you!
This is a great dish and very easy to make. Definitely one to put into the rotation.
Love this recipe. Quick, tasty and easy. This is one recipe that’s very good just as it’s written. No need to tweak it.
Since discovering the keto taco pie on Carolyn’s blog about 2 months ago, I have made a double-batch for our family of 3 every two weeks, and it’s always a winner! I can’t believe I haven’t reviewed it before now. Another bonus is that I usually have all the ingredients on hand. Other than making the taco seasoning, (which I make fresh every time, because I like the flavor and need to make it a particular way to accommodate dietary needs), I can get this in the oven in about 20 minutes. The only changes I’ve made to Carolyn’s recipe are to increase the cheese by about half and mix half into the egg mixture (because we love cheese). I also occasionally add some chopped onion or shallots to the meat mixture while browning, if I have them on hand. As others have mentioned, the double batch fits perfectly in a 9×13 baking dish. After it’s cooled off a bit, I divide the pan into 9 portions, serve us one meal, and then put away the remaining 6 portions for other meals during the week. It’s hearty, delicious, and really feels like a treat as we’re all trying to follow a keto diet. Thanks, Carolyn!
Absolutely delicious, added jalapeño, onions and black olives with the other ingredients to the egg mixture. Avocado, shredded lettuce and homemade salsa on top after baked. The next morning warmed up a slice with spinach for breakfast…yummy!
Great recipe (A KEEPER) as is, but we tried topping it with salsa, and also topping it with avocado/garlic spread. Both were great. Next time I think we’ll add olives to the top during the last ten minutes of baking. What do you think of adding green or red chilies on top of the hamburger or in the egg mix? Will that make it too wet?
All I can say is, WOW! This was so good. Not dry and grainy like some ground beef casserole recipes. So moist and delicious. The egg really keeps everything soft and it really holds that garlic flavor intact. (make sure you add the garlic to the egg mixture and give it 15 minutes to permeate the egg.) I was in a rush so I forgot to add the cream, but it turned out fantastic in spite of that. When removing it from the oven, don’t freak out over the oil bubbling all around. It completely soaks back in during the 5 min rest. I diced up a roma tomato, some shredded romaine and an avocado to sprinkle on top and it really satisfied our “taco tooth”! I also used 1/2 cup pepperjack mixed in before baking, and kept the 1/2 cup shredded cheddar out to sprinkle on top with the other toppings. Will definitely make this again!
Glad you enjoyed it!
Fantastic idea, Carolyn! With so many people avoiding carbs, I’m always looking for satisfying keto finger food ideas to stay on track while entertaining without feeling deprived.
I made this recipe with minced pepper, onion, chopped black olives, double the shredded cheese in the meat mixture, spooned into standard sized silicone cupcake molds, added more cheese on top, and baked. Delicious! They went very quickly served with sour cream and guacamole and so much healthier than eating chips and dip! I froze the leftovers in ziplock bags for easy defrost/reheat. They also make a great any time snack or salad topping. The next time I make these I’m going to bake them in bite-sized cupcake molds.
I have made Taco Pie a number of times. I cut it in4 or 6 pieces and freeze in pieces for quick meals. Love it!
I have resisted trying this recipe for many years – possibly since you first posted it! One day I was desperate for something not only to use up some defrosted beef who’s time was almost up – but something quick. Now I’m sorry for waiting so long! It’s quite versatile; one day I had bacon to use up, so I cooked until crispy, crumbled it, and instead of taco seasoning I added bacon. Thank you Carolyn!
LOL… why were you resisting it, I wonder?
Family favorite! It’s easy to put together and flavorful.
This is one of those dishes when you say, thank god I found you. Keto gets tedious sometimes but this really perked me up and showed me I can keep going when there are great recipes like this out there. Yum!
This was delicious! Not to mention easy and inexpensive. I doubled the recipe and baked it in a 9×13 dish. Served it with a lettuce, tomato and avocado salad with homemade cilantro lime dressing. The family devoured it and went back for seconds. I thought we’d have enough for 2 meals, but no! Thank you for this wonderful low-carb recipe.
Just made this for dinner. My oven required 5 extra minutes of baking. The pie is so delicious, I am enjoying another piece for breakfast right now! I’m the only eater at our house, so will freeze some, but I think I will use a piece to stuff a low carb tortillas for dinner tonight!!! Thank you Caroline!
This is so delicious! I have made this numerous times and all my picky eaters love it!! It’s so easy to make and great for leftovers too.
I just made this for dinner again. We absolutely love it. It’s like have tacos without the shell. Delicious flavor. Easy to prepare.