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!
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.
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.
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!
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!
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!
Ingredients
- 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!)
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 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.
Recipe Notes
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
So glad that you were cool, Ketchum! Ha ha. Great recap. I had such a great time being with you for the weekend. And I loved your girls. Now I wish I had taken you up on that pie it looks delish. I’ll have to make it myself.
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!
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!
It was great meeting you last weekend! I loved hearing more about your perspective on training and racing. And of course, tasting lots of cheese together!
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 🙂
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.
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.
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.
The words taco pie are the best thing I have read in a while!
Is the nutritional information for 1/8 if the pie or the whole pie because that is alot of carbs
for one piece.
Again, I didn’t read the whole thing. Sorry 🙁
Hello,
With all due respect Cecelia, 2 carbs per 1 piece is ridiculously low for a lo-carb, protein rich dish! On a lo-carb diet you are allowed around 30 carbs per day, so with 2 carbs per piece I’m planning on several pieces. I’m looking forward to making this for our family today.
Thank you for this recipe
Dave
Another lovely recipe idea, thank you.
All the best Jan
I’ve made this yesterday for dinner and it was awesome! Today I had 1 slice for breakfast/lunch! Thank you!
Yay I love taco pie! It’s been too long since I’ve had it though.
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!!!
Thanks, Stacy!
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.
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).
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 😉 )
Sounds like the way the components of Cholesterol are broken down in blood tests! Hopefully they’re not missing something!
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?
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.
I halved the eggs and cream and it made the consistency much thicker and meaty! I also use the Trader Joe’s taco seasoning and add a can of green chiles! Great recipe, thanks!
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
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.
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!
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).
This was delicious. My husband and I loved it. My 9 year-old daughter prefers carb-heavy taco shells, but she ate it.
I made this and added a few tablespoons of enchilada sauce over the top of each serving, plus sour cream and avocado. Delicious!
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?”
I am not in Canada, and I am also a reasonably intelligent person. It fits when the recipe is followed as written.
Oh it totally worked, I just can’t believe such a stupid thought floated through my head.
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.
Hi Carolyn,
Do you have a preferred taco seasoning recipe? I prefer to not take my chances with the pre-packaged stuff…Thanks!
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!
Can this be doubled and made in a 9×13 pan instead?
Yes! I’ve done it many times.
Do you whisk the eggs before pouring into the beef mixture?
Yes, definitely whisk them.
Also, can you use a tin pan vs. glass or ceramic?
Yes, but be sure to grease it well.
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!
Thanks, Kathleen. I often double it too because my kids love it so much. It’s great as leftovers!
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.
Do you think you could prepare this meal as a freezer meal, to be used at a later date?
Sure! Just cook, thaw and then rewarm.
Also, do you have a suggestion for replacing the heavy whipping cream with something healthier, or can it just be removed altogether?
For doing a low carb , Keto type of eating, we use HWC, bc it has less carbs. That is the whole point
This was super tasty! We loved it!
Thumbs up from the family! I added a can of black beans.
I just made this last night and we both LOVED it!! I did use half 1/2 & 1/2 and half cream but everything else was as written. My final pie also had just a thick layer of egg on top instead of the pretty picture you show – next time I’ll mix it up a little but the bottom line is MAKE THIS FOR DINNER TONIGHT!! I could have stuffed myself with the whole thing but we left a big piece for HIM for lunch today!
Just make sure you’re not packing your taco meat into the pan so that the egg can get down into it. But so glad you liked it!
I’m sorry I doubted you. I’ve been so sick of making hamburgers, that I searched desperately tonight for something that I wasn’t horribly bored of. I made the taco pie in a “what the hell, it can’t be worse then another hamburger” fashion….. Boy am I glad I did! This was delicious, and somehow satisfied my “this is too good to be good for me” itch. My only ,ossification a wee rising sazon Goya and some chili powder instead of taco seasoning, and I threw in a small onion, too.
You are quickly becoming my go to girl!
Om nom nom nom nom
My only additions were……. Sorry about that gobbledegook.
LOL, it’s okay. As a former physical anthropologist, I actually know what ossification is, and I also know it doesn’t apply in this case! 😉
Who knew it was even a word!
It mean things becoming bone. In our bodies, we start off with a lot of cartilage as babies and not as much bone. And as we age, it “ossifies” and becomes proper hard bone. 🙂
This was the best savory recipe I’ve made in quite a while! My only regret? I refrained from eating the last of the leftovers (for a special treat) … I went to heat them up for supper and they’d gone bad. 🙁 The dog loved them, though!)
Also, I forgot to add one of the other best things about this recipe … I browned the meat in my cast iron skillet and proceeded from there. Every step was done in the skillet, then popped in the oven. … A delicious 1-pan meal!
I made the Easy Taco Pie tonight. As its name indicates it was easy and very delicious too. My husband went back for seconds. Possibly thirds and raved about it a number of times this evening. – – That means he would be happy to have it again – – and soon. Thank you. 🙂
Wonderful!
Thank you for this recipe! I made it tonight, with just a bit of a tweak. I doubled it (I love to freeze stuff for later). I also added 1 cup of oat fiber to the doubled recipe (which adds around 12.5 grams of fiber, I think, but if someone knows better? I weighed one cup of oat fiber as 7.75 ounces, 28 grams in an ounce, so 28 X 7.75 = 217/16 servings).
I try to add fiber to what I can, since I am on the lower carb end of the spectrum (and fiber can be harder to come by). Along with the fiber, I added an extra 3/4 cup of water or so (1/4 cup to the meat, 1/2 cup to the cream/egg mixture), plus 2 more eggs, hoping to balance out the liquid the fiber would absorb. Oh, and I did not have any heavy cream, so I used regular cream. I did cook it for 45 minutes, to be sure it was totally firmed up (it was still jiggly at 30 minutes) — that could be due to the extra liquid, or just the difference between a single vs. double batch.
I was worried the fiber addition might have me eating a gummy mess, but I just tried the first piece, and it was yummy! My meat and eggs did separate somewhat, even though I mixed them a bit when I poured the eggs in.
What is interesting to me is the texture was meaty and the top part (where the eggs separated a bit) almost bread-ish (or even potato-y, like with a shepherd’s pie). For me, that was a plus, but not every may agree. 🙂 It definitely did NOT taste eggy, at all, and I think the fiber might have helped there (though I have not made it without the fiber, so maybe not).
Anyway, I wanted to share, in case anyone else is looking to up their fiber count. I just guessed at the extra liquid proportions, but it seemed to work out. Leftovers may be more telling….
Thanks for everything you do! I seriously could not survive on low-carb without your site, and the goodness therein!
This popped up on FB Low Carb Test Kitchen page today right when I was contemplating how I had no idea what to do for dinner and would rather shove a hot stick in my eye than go to the grocery store. I’m such a Carolyn fan, had everything including avocado on hand. So it truly saved the day. My egg top did separate like others mentioned and I’ll probably reduce the cream next time just to make it a quiche like consistency that I prefer, but all of us loved it like it was! Thank you.
Glad to have helped! We had it last night too. I’ve never had my eggs separate, though. I don’t know why that would happen.
I have made it several times again (because my boys love it) and while I did reduce the cream a bit, I think my real issue was using a very lean ground round which is what I had on hand the first time. I have since used a higher fat ground beef like it called for and it looks a lot more like your picture. Execution error on my part, I think!
Security certificate is in question for your site. I was going to have you add me to your recipe list. Thanks. Pepper
Pbaumann68@gmail.com
I am not seeing that, can you explain more? No one else has mentioned it and I have very good security on my site through Sucuri.
Here is the place to sign up for my mailing list. https://mad.ly/signups/107971/join
Made this tonight and my husband tried to help and totally distracted me!
So I put the water accidentally in with the eggs & cream and then wasn’t sure what to do! So I soldiered on ahead and the topping was kinda like custard with cheese on top. Was amazing! Now not sure if I should do it that way again or do the original recipe? Mine looked very pretty too!!!
Well, glad it turned out so well!
My first attempt with this recipe was really amazing! I used this recipe to use up leftover ground beef which was perfect. I also threw some bacon in to win my boyfriend and his brother’s stomach….it did! My boyfriend’s daughter absolutely loved it and emptied her plate. She immediately complimented on it and thanked me for making a such great dinner….all thanks to you!
Will definitely check other recipes out since our first attempt with your recipe was great.
Made this tonight and everyone loved it, even my picky eater! Topped with sour cream, salsa and avocado. So delicious! Thanks for the great recipe. I just found your site, but the problem is, I don’t know which recipe to try next! Everything looks SO good.
So glad you like it!
Just made this and it was great! Thought it might be too frittata-ish, but not at all. It was a hit with the whole house. Thanks!
Made this tonight for supper. Very nice. Thank you!
I made this recipe last night with leftover smoked and pulled pork instead of ground beef–yummy! My husband and I really loved it… and will love it again and again over the next few days!
I made this for dinner tonight!! My husband and I thought it was delicious!! I will definitely be making it again!! Thanks so much for this recipe!!
I added a few low carb tortillas on the bottom of the pan that I think really made a nice difference.
I was looking to use up some ground turkey, and this recipe looked great, It is. easy! tasty! will make again. made my own taco seasoning mix/no sugar/fillers/negligible carbs. Fabulous. Of course, no pie pan either and added more cheese worked great..
Great recipe. I was working, lost track of time and over cooked it by 20 minutes and it is still moist and flavorful.
Wow, glad to hear it!
This was AMAZING! I topped with sour cream, salsa, and green onions. Will be making again!