Easy Taco Pie and the Cabot Fit Team


This low carb meat and egg pie is ridiculously easy to make and incredibly delicious – a perfect weeknight dinner. Use your favourite taco seasoning and adjust the heat to your liking. Kid-friendly!

Easy Low Carb Taco Pie

If you have small children or you just happen to be a Disney movie buff,  you are probably familiar with the phrase “Turn right to go left”. It comes from the movie Cars, when Lightning McQueen is learning how to race on dirt roads instead of his usual asphalt. Well in running, there is a similar idiom: “You have to go slow to run fast”. Okay, so that’s not really a saying; I actually just made it up. But there might as well be such a saying because it’s true and many of us learn the hard way. Becoming pace-obsessed and running full tilt every time is the surest way to burn out and not improve at all. Your slow runs need to be slow and your fast runs need to be fast and never the twain shall meet (another made-up saying, feel free to use it). Or, as my wise sister-in-law said recently, “learning to run slowly is as important as learning to run fast”.

Easy Taco Pie Low Carb Grain Free

All of this is to say that I am trying to learn to run slowly and I am not always very good at it. Being a rather speedy gal, I have a tendency to always want to best my own time. And not just when I am on the race course, but when I am out for basic, bread-and-butter runs. I know, and I have always known, that doing so isn’t good for my body or my mind. Trying to run at race pace each and every time stresses the joints and muscles and it can really make you hate the run. A proper mix of slow running, speed work and tempo runs is the key to getting faster overall. And so as I continue to come back from my stress fracture this past winter, I am trying hard to keep that in mind.

Cabot Fit Team

Image courtesy of Regan Jones, RD

This past weekend, I ran with the Cabot Fit Team in the Vermont City Marathon and Relay as part of a 5-man (woman) relay team. We had multiple teams on the course, some people doing shorter legs, some people doing half-marathons and two runners doing the full 26.2 miles. My leg was a lovely 6-miler that wound through Burlington and along the banks of Lake Champlain, finishing on an absolutely ginormous hill. It was a gorgeous day and a fantastic race. My team consisted of Marlow of Gluten Hates Me, Katie of Healthy Seasonal Recipes, Amber of Fit Foodie Runs and Deanna of Teaspoon of Spice. Other teams included Joanne of Eats Well With Others, Kelly of  Kelly the Culinarian, Carissa of Fit2Flex, Kristina of Love And Zest, and Mary Creel. I think it’s safe to say that we all thoroughly enjoyed the experience. Once again, the Cabot Fit Team brought back to me my love of running and racing.

Gluten-Free Taco Pie Recipe

I had no illusions about this being a PR for me, and since that was off the table, I ran for the pure joy of it. Katie and I both ran the Beach to Beacon with Cabot last summer, so she knows my tendency to go hard and fast. She kept telling me “Be cool, Ketchum, you don’t want to get injured again”. Wise, oh so wise, that Katie Webster. And so I heard her voice in my head as I ran my portion of the race. I was aiming for a pace of between 8 and 8:20 – faster than I have run since getting back to it this spring, but not so fast that I didn’t save energy for the huge hill at the end (or risking injury). The temptation was there to go harder and I went out a little too fast on that first mile (as I am wont to do), but I dialled it back and stayed on pace for the rest of the run. And it felt fantastic.

Now I feel truly ready to get back into race training. Slowing myself down for those long runs, mixing it up with speed work and hill training. You have to go slow to run fast. You heard it here first, my friends.

Now go make some ridiculously easy Taco Pie. A hit with the whole family!

Low Carb Gluten Free Taco Pie Recipe

Easy Taco Pie

Yield: 8 servings

Serving Size: 1/8 pie

Easy Taco Pie

This low carb meat and egg pie is ridiculously easy to make and incredibly delicious - a perfect weeknight dinner. Use your favourite taco seasoning and adjust the heat to your liking. Kid-friendly!


  • 1 lb ground beef
  • 3 tbsp taco seasoning (or one packet taco seasoning)
  • 3/4 cup water
  • 6 large eggs
  • 1 cup heavy cream
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 cup shredded Cheddar cheese (I used Cabot Chipotle Cheddar for an extra kick!)


  1. Preheat oven to 350F and grease a glass or ceramic 9-inch pie pan.
  2. Brown 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.
  3. Add taco seasoning and stir until combined, then add water, reduce heat to medium low and cook a few minutes longer until sauce is thickened.
  4. Spread beef in prepared pie pan.
  5. In a large bowl, combine eggs, cream, garlic, salt and pepper. Pour over beef.
  6. Sprinkle with shredded cheese and bake 30 minutes, or until centre is set and cheese is browned.
  7. Remove and let sit 5 minutes before slicing and serving.
  8. Top with sour cream, chopped tomatoes and chopped avocado, if desired.


Serves 8. Each serving has 2 g of carbs.

Food energy: 302kcal Saturated fatty acids: 11.58g Monounsaturated fatty acids: 8.31g Polyunsaturated fatty acids: 1.33g Total fat: 21.23g Calories from fat: 191 Cholesterol: 215mg Carbohydrate, by difference: 2.14g Total dietary fiber: 0.19g Protein: 20.17g


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    • Carolyn says

      I wanted to write how you had to tell yourself the same on the course, but I couldn’t fit it all in without making the post huge and long!

  1. says

    I’m glad you’re learning to slow it down! I’m the same as you – I always want to best my time
    So, I learned how to fix that problem. I just don’t run – I lift weights instead :)
    But, it looks like you had fun and this taco pie looks fab! Pinned!

  2. says

    I can’t wait to make this for my boys. I know they will LOVE it (as much as they love Lightening McQueen. I have that movie memorized :)

    Such good race wisdom… so proud of each of you ladies. It was an absolute joy to be there to cheer you on :)

  3. says

    I will take your advice to heart about running slow to run fast. Am going to be in a race that’s hillier than I’m used to, and ended up with a shin splint last time. So, I’m increasing my hill work, and slowing down. (OMG, slow down???!!!) I will also pull a package of ground beef from the freezer so I can make this today. Wonder if leftovers reheat well? Looks delish!

    You advice to slow down works for other things in life, too, Carolyn. Good stuff.

    • Carolyn says

      The leftovers are the BESTEST! And yes, definitely, definitely take your slow runs slow (long runs and basic runs should be about 2 minutes slower than race pace. Speedwork and training runs can mix it up a bit). As for hills, they are speed work in disguise so they count into your training as such, IMO.

      I find I am SO different on a race course than on a regular run. The speed just comes, as long as I have trained properly.

      • says

        Thank you. I just pulled it from the oven, and it looks gorgeous. And I decided not to worry about my speed at all. It’ll come. I have 5 weeks to prepare, and I need to concentrate on getting my legs in better shape for this hilly run so I don’t end up not running for 4 weeks after it like I did last year.

  4. Sjanette Vd Sluijs Lodder says

    I’ve made this yesterday for dinner and it was awesome! Today I had 1 slice for breakfast/lunch! Thank you!

  5. Stacy says

    This was a hit with the family! I served it with homemade salsa and sour cream on top. And the leftovers made an awesome lunch!! Thank you for all of your recipes. I look forward to checking your website every day to see what wonderful recipes you have created!!!

  6. Michelle Dickman says

    I have to give a cheer on this one too. My husband, who loves all things spicy, went nuts over this. Me too!

    I didn’t use all of the liquid, but stil turned out great.

    I followed the advice of salsa, sour cream and avacado.

    Nummy and so easy.

  7. linda says

    Hi Carolyn, What do you mean by the term”Carbohydrates, by difference”? I generally track effective carbs ie. total carbs less the fibre….. (yes, I’m Canadian).

    • Carolyn says

      Hi Linda. That’s on my new software and I had to look it up too. It actually just means total carbs. Apparently carbs are the only nutritional info calculated simply by subtracting all the other components of the food. That’s how ALL nutritional software calculates it, it’s just that MacGourmet states the “by difference” part. I’ve started just deleting that when I put it in my posts now, because it’s confusing.

      So it’s just total carbs and you still subtract fibre to get net carbs (I am Canadian too 😉 )

      • linda says

        Sounds like the way the components of Cholesterol are broken down in blood tests! Hopefully they’re not missing something!

  8. Amy says

    I made this last week and it was delicious, but I had two questions. Did you drain the grease after browning the hamburger? Also, my egg layer was thick (vs your picture of meet & egg mostly mixed)- would you recommend stirring the meat & egg mixture once you combine them?

    • Carolyn says

      I did not drain the fat, but I didn’t seem to have a lot, so it depends on the fat content of your meat. And sure, you could easily stir it altogether. I simply poured my egg mixture over and it filled down between the gaps in the meat.

  9. Steph says

    Hi, this is an awesome recipe which I made a few nights ago… but my hubby didn’t care for it… I was wondering since mine had a layer of egg on top and looked nothing like yours did you stir the egg into the beef once it was in the pan? yours is so mixed together and yummy looking I was debating about using less egg to get mine to look more like the picture.
    please advise :) I love having a variety of recipes :)
    Thank you

    • Carolyn says

      No, I just poured mine over and it kind of slips down between the ground beef. You may want to try draining your beef a bit, it might be the fat that is keeping the egg from being able to get down in there. Mine was grassfed beef from a CSA with no fat % marked on it so maybe it was less fatty.

      • Steph says

        thank you, I did drain it but it was not the HEALTHIEST :) beef I could have used and it sat for a while so maybe I need to break it up some :) I will definitely make again. I LOVED it. I freeze leftovers and take to work with me :) and it’s still YUMMY!
        Thanks again!

  10. Lin says

    I had this recipe for a few months and just made it. We loved it, and topped it with lots of tomato and some avocado. I need to watch calories, as well as carbs, so I cut down on calories by using 4 eggs instead of six and 1/2 cup heavy cream instead of a full cup. Doing that saved about 560 calories (for the entire pie).

  11. Barb Hall says

    This was delicious. My husband and I loved it. My 9 year-old daughter prefers carb-heavy taco shells, but she ate it.

  12. Lisa says

    I made this and added a few tablespoons of enchilada sauce over the top of each serving, plus sour cream and avocado. Delicious!

  13. tiffany says

    I flatter myself that I’m a reasonably intelligent person, but then I looked at the beef and my 9″ pie plate and thought “there’s no way that’s going to fit. Are inches different in Canada?”

    • Carolyn says

      I am not in Canada, and I am also a reasonably intelligent person. It fits when the recipe is followed as written.

        • Carolyn says

          Oh, hahahah! I thought you were mad at me for suggesting it would fit! Sorry, I was a little groggy this am and running on lack of sleep.

  14. Jenny D. says

    Hi Carolyn,

    Do you have a preferred taco seasoning recipe? I prefer to not take my chances with the pre-packaged stuff…Thanks!

  15. Bliss says

    Made this tonight…just as suggested…only homemade taco seasoning. So good. So easy. Both my husband and I loved it. It will become a regular meal. Thanks!

  16. says

    Carolyn! How exciting to find an easy, healthy, but yummy, recipe such as this on your site! I used to make a taco pie that was “set” with cornbread, which of course, is not so healthy! We are now having the kids and their kids to dinner, so doubling this in a 9×13 is a great idea!
    Also, since I often take dishes to parties, I can’t wait to include this in my recipe repertoire! I know everyone is going to love it … kids, *grands* and friends! I’ll be checking back often for more goodies!

    • Carolyn says

      Thanks, Kathleen. I often double it too because my kids love it so much. It’s great as leftovers!

  17. Lynn R says

    Hi! I’m trying this for the first time tonight and hoping this new recipe will get a passing thumbs up from my family, especially the kids. Since going THM they haven’t been very happy with my meals.

  18. Angela Decker says

    Also, do you have a suggestion for replacing the heavy whipping cream with something healthier, or can it just be removed altogether?


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