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. A kid friendly keto meal.
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”.
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.
How to Make Keto Taco Pie
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.
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.
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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 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!
Looking for other great low carb taco recipes? Check out Taco Stuffed Peppers by Wine & Glue (leave out the corn and beans!), Fish Taco Cabbage Bowls by Kalyn’s Kitchen, Crockpot Chicken Tacos from Valerie’s Kitchen (serve in lettuce wraps!), and Taco Stuffed Avocados from Foodie Crush!
- 1 lb ground beef
- 3 tbsp taco seasoning or one packet taco seasoning
- 6 large eggs
- 1/2 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!
- 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 add water, 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.
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
Carbohydrate, by difference: 2.14g
Total dietary fiber: 0.19g