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 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!
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
Stacy says
I’ve made this twice so far. It is a big hit. My parents love it as well as my always picky 16 year old. She’s even agreed to add it to regular rotation. We served it with guacamole and sour cream, but looking forward to trying it with salsa next time. Thank you for all of your excellent recipes.