It’s no surprise why keto taco pie is one of my most popular dinner recipes. With a few basic ingredients and 15 minutes of prep work, you’ve got a healthy, crowd-pleasing meal ready to go.
I have been making this taco pie since 2014. It’s one of those things I threw together one day for my hungry family and it became an instant hit. And here we are, years later, and I am still making it exactly the same way.
It’s one of those recipes that I can make any time, anywhere, and everyone is happy. Not a single picky-eater complaint.
When I shared it with my readers, it became an instant hit for them too. Everyone who tries it raves about it, and most people put it into their regular dinner rotation. Because it’s simple to make and full of bold flavor.
What more could you ask from your keto dinner recipes?
Reader’s Thoughts
“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
Why we love this recipe
You can find any number of taco pie recipes on the internet, but they aren’t all created equal. The famous Betty Crocker recipe takes Bisquick, and other versions add canned biscuits or tortillas to bulk them up.
- Healthier: This keto recipe is full of protein and low in carbohydrates. Each serving has 33 grams of protein and only 2 grams of carbs. And absolutely no grains, gluten, or starches.
- Easy to make: This taco pie takes basic ingredients that most people have on hand and it’s ready in 45 minutes, start to finish.
- Versatile: It’s the sort of easy keto meal you can make on a busy weeknight, and the leftovers make great breakfast or lunch.
- Freezer friendly: And it’s a fabulous make-ahead recipe, as it freezes well and re-heats easily.
Ingredient Notes
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- Ground beef: You can also use ground turkey, pork or chicken. It’s up to you whether you drain the fat after cooking the meat. I purchase my good grassfed beef from Wild Pastures. Get 20% off your first box today!
- Taco seasoning: You can use store-bought seasoning, but make sure it has no added fillers, sugars, or starches. I really like the seasoning from Primal Palate. Or make your own by combining chili powder, cumin, garlic, oregano, salt, and pepper.
- Eggs: Eggs make up the bulk of this recipe, besides the taco meat. They give the casserole cohesiveness, structure, and great flavor.
- Heavy cream: Some of my readers have substituted heavy cream with coconut milk. You could use regular milk but because it has less fat than cream, it will take longer for the eggs to set.
- Shredded cheese: I usually use cheddar or a Mexican blend. You can also use Monterey Jack or Pepper jack. It doesn’t matter whether you
- Garlic: A few cloves of minced garlic add more flavor.
- Salt and pepper
Overview: How to Make This Recipe
- Cook the beef: Brown the ground beef in a large skillet until no longer pink. Stir in the taco seasoning.
- Transfer to a pie plate: Spread cooked beef in a 9-inch pie pan.
- Whisk the eggs: Combine the eggs, cream, garlic, salt and pepper then pour over the beef in the pan.
- Add the cheese: Top with the shredded cheese and bake until centre is set and cheese is browned.
Tips for Success
Get creative with your toppings: Tacos are all about the toppings and this taco pie is no different. Try adding a dollop of sour cream, some chopped tomato and avocado, or some salsa and guacamole. Fresh cilantro or green onions are delicious too.
Dairy-Free Option: Use coconut milk in place of the heavy cream and some dairy-free cheese shreds for the cheddar cheese.
Frequently Asked Questions
This recipe for easy taco pie has 2.3 grams of carbs and 0.3 grams of fiber. Thus it has 2 grams net carbs per serving.
This keto taco pie has 393 calories per serving. There are 6 servings in the recipe
Taco pie is a great make-ahead recipe as it freezes really well. Simply bake the pie until it’s done, then let it cool, and wrap it up tightly. It can be frozen for up to 3 months. Thaw completely and then re-warm it in a 300F oven for about 20 minutes before serving.
More Mexican Inspired Keto Recipes
Easy Taco Pie Recipe
Ingredients
- 1 lb (453.59 g) ground beef
- 3 tbsp taco seasoning
- 6 large eggs
- 1/2 cup (119 g) heavy cream
- 2 cloves garlic, minced
- 1/2 tsp (0.5 tsp) salt
- 1/4 tsp (0.25 tsp) pepper
- 1 cup (113 g) shredded Cheddar cheese
Instructions
- Preheat the oven to 350ºF and grease a 9-inch glass or ceramic pie pan.
- Brown the 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. Stir in the taco seasoning until well combined, then transfer the beef to the prepared pie pan.
- In a large bowl, whisk together the eggs, cream, garlic, salt, and pepper. Pour over beef in the pan.
- Sprinkle with the shredded cheese and bake 30 minutes, or until the centre is set and cheese is browned. Remove and let sit 5 minutes before slicing and serving.
Video
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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This is one of my favorite recipes!! —Bonus: the whole family enjoys it!
This is probably my 5th time making this recipe, but this time I used the recommended 9″ pie dish versus a 9×9 square dish. Since not as deep, it had to sit a little longer to firm up, but STILL A HUGE HIT for the family!
Thanks so much!
Had this tonight for dinner. The only changes I made were using a metal pan and using 1/2 Gruyère and half cheddar. Delicious and easy
Super easy to make and so delicious. Thank you for always having the video attached. Love all of your recipes.
I made this the other night and it was fantastic! Thank you so much for the recipe!
I’ve made this several times and for some reason I didn’t catch that you’re supposed to use a pie pan, and used a 8×8 glass pan adjusting time & temp. Always came out great!
I had batch cooked some taco meat for the freezer so had thawed out a package but wasn’t in the mood for tacos when I came across this recipe on Facebook. Luckily I had extra heavy cream from another recipe so made this. I don’t think I will ever make taco’s again as my husband liked this version better. Thank you for another easy but great tasting recipe.
Great to hear!
I’ve made it several times — last night by the way. We love it.
Amazing!! Easy, quick, inexpensive, and DELICIOUS!! Thank you
Your instructions say to put cooked ground beef in a “prepared” pie pan. I don’t see any instructions on how to prepare the glass pie pan…
Are there any? Does it require any greasing or anything?
It says grease the pan right after the temp to preheat the oven. Enjoy!
This sooo tasty. It’s a family favorite.