This low carb taco 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. The whole family loves this easy keto dinner recipe.
And since it’s such a favorite among keto dieters, I decided the blog post needed a little facelift. New photos, new commentary, and an instructional video to show you just how easy it is to make.
What makes this taco pie recipe so great?
It truly is that easy: This recipe is so easy, anyone could make it. This is the sort of thing that as your kids get old enough, they can start making it themselves. It’s a great starter recipe for someone just learning to cook for themselves.
No special ingredients: It uses ingredients that most people have in their kitchen as it is. No need to order anything from the internet. It’s great for newbies who are just getting used to cooking the keto way.
Packed with flavor: Both the taco seasoning and the added garlic give it a nice punch of flavor and you can adjust the heat to your liking by adding a little more chili powder or cayenne. Just be sure to choose taco seasonings that have no added fillers or sugar. Or make your own!
Make ahead recipe: It freezes well and re-heats wonderfully. I have made this ahead, wrapped it up tightly, and frozen it for several months. Just thaw at room temperature and then warm it up in the oven.
Family friendly: Have I mentioned how much my kids love this taco pie? Have I mentioned how it’s become part of our regular repertoire? Have I mentioned how many other parents have emailed me to say that it’s in their regular dinner rotation?
Get creative: We add all sorts of toppings to the basic taco pie, like guacamole, salsa, sour cream, and chopped cilantro. But I’ve also added drained shredded zucchini to the pie itself, for a little extra nutrition. 
I first wrote this recipe in 2014. It seemed pretty basic at the time and I wasn’t sure how it would be received. It’s not like there aren’t similar ideas and recipes out there. I think perhaps the most famous is the Betty Crocker version. But that recipe takes Bisquick. Other versions from Pillsbury and Kraft take croissants or tortillas to bulk them up.
Can you make Easy Taco Pie ahead?
This is a great make-ahead recipe as it freezes really well. Simply bake the pie until it’s done, let it cool, and wrap it up tightly. It can be frozen for up to 3 months.
Thaw it completely and then re-warm it in a 300F oven for about 15 minutes before serving.
This recipe is also featured in my cookbook The Everyday Ketogenic Kitchen. On sale now at Amazon, Barnes and Noble, Costco and other independent bookstores!
Now go make some ridiculously easy Taco Pie. A hit with the whole family!
Rave reviews for Keto Taco Pie
This is by far one of my most popular keto dinner recipes.
This is such a favorite in our house! I’ve made it many times and I think I just make it again tonight! Leftovers heat up so beautifully for lunch. Yum! – Kath
Easy and fast. The whole family loved it, even my picky 16 year old who tries to refuse low carb eating. She asked me to make it again! – Lori
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
Easy Taco Pie
Ingredients
- 1 lb ground beef
- 3 tablespoon taco seasoning or one packet taco seasoning
- 6 large eggs
- ½ cup heavy cream
- 2 cloves garlic minced
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup shredded Cheddar cheese I used Cabot Chipotle Cheddar for an extra kick!
Instructions
- Preheat oven to 350F and grease a glass or ceramic 9-inch pie pan.
- 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.
- Add taco seasoning and stir until combined, then reduce heat to medium low and cook a few minutes longer until sauce is thickened.
- Spread beef in prepared pie pan.
- In a large bowl, combine eggs, cream, garlic, salt and pepper. Pour over beef.
- Sprinkle with shredded cheese and bake 30 minutes, or until centre is set and cheese is browned.
- Remove and let sit 5 minutes before slicing and serving.
- Top with sour cream, chopped tomatoes and chopped avocado, if desired.
Video
Notes
Jennifer Howard says
Made this last night and we loved it! I had sour cream and husband had hot sauce, and we both want it again. Thanks for a great, simple, and quick recipe.
Leonie says
I made this and served it with some konjac rice instead of sour cream or salsa. Delicious and rice was Perfect pairing.
Deborah Maxey says
What would i do without you?! Your recipes keep us from boredom and tasteless meals. Thank you
Jeanne Puryear says
I made this last night, so easy and so good! Topped with chopped tomatoes, avacado and sour cream as you suggested. Had for breakfast this morning too. Will make this again. Thanks Carolyn for a great recipe!
Jeanne
Lisa says
Delicious! And ridiculously easy! I love to add red peppers or mushrooms too. You can add any veggies you like or don’t and just make it as the recipe says. It is sooooo delicious! Even delicious for a quick breakfast bite with the leftovers the next morning. Thank you so much for another fabulous recipe!
Amanda says
This was delicious! I cook for 5 people and we all LOVED it! Thanks for sharing!
Fatima says
Loved it!! 😋 It’s a great and easy alternative to tacos.
Thanks Carolyn! 😊
Pat says
I have leftover carnitas. I think I’ll try this recipe with that meat. Thank you!
Carolyn says
Great idea!
Emmalee says
Making this for dinner tonight. Fingers crossed everyone likes it.
Lisa Chudyba says
Look forward to trying your recipes!
Mary Medicus says
This recipe is so yummy, so satisfying and easy to make. It freezes well too. I think I have made it 6 times and love it every time. Thank you for putting so much thought and effort into creating such great recipes and sharing them.
I have made quite a few things off your website and always been pleased.
You’re a gem!
Susan says
Absolutely one of the assist and best go to recipes! I make it often.
Gail Barton says
One of our favorite recipes!!
Andrea graves says
We absolutely love this Taco Pie! It’s a weekly staple on my meal planning!
Dina Lacombe says
This is a family favorite! Absolutely delicious!
Marla says
I make this often! Some times I share it and some times I freeze it. I am always tweaking it by adding different vegetables or garnish to it. I love it!
Barbara says
SO GOOD! Will definitely make again. Has anyone tried with egg beaters, just for less cholesterol?
Judy says
Did you know that doctors have finally admitted that eggs do NOT have any effect on your cholesterol level?
Amy says
Made this for dinner and it will be going into our regular rotation. I used 5 eggs instead of 6 and added diced jalapenos before baking. We topped it with sour cream, tomatoes and avocado. This would be a great meal prep recipe.
Carolyn says
So glad you liked it!
Nedra W Newton says
Another stellar recipe Carolyn!!! Two yummy thumbs up!