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.
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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.
How to Make Taco Pie
What makes this taco pie recipe so great?
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.
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!
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!
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.
- 1 lb ground beef
- 3 tbsp taco seasoning or one packet taco seasoning
- 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!
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Preheat oven to 350F and grease a glass or ceramic 9-inch pie pan.
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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.
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Add taco seasoning and stir until combined, then reduce heat to medium low and cook a few minutes longer until sauce is thickened.
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Spread beef in prepared pie pan.
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In a large bowl, combine eggs, cream, garlic, salt and pepper. Pour over beef.
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Sprinkle with shredded cheese and bake 30 minutes, or until centre is set and cheese is browned.
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Remove and let sit 5 minutes before slicing and serving.
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Top with sour cream, chopped tomatoes and chopped avocado, if desired.
Serves 8. Each serving has 2 g of carbs.
Katie | Healthy Seasonal Recipes says
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.
Carolyn says
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!
Taylor @ Food Faith Fitness says
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!
Kelly @ Kelly the Culinarian says
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!
Regan @ Cabot Creamery says
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 🙂
Judy@lifeonthefoodchain.com says
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.
Carolyn says
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.
Judy@lifeonthefoodchain.com says
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.
Jocelyn (Grandbaby Cakes) says
The words taco pie are the best thing I have read in a while!
Cecelia says
Is the nutritional information for 1/8 if the pie or the whole pie because that is alot of carbs
for one piece.
Cecelia says
Again, I didn’t read the whole thing. Sorry 🙁
Dave says
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
Jan says
Another lovely recipe idea, thank you.
All the best Jan
Sjanette Vd Sluijs Lodder says
I’ve made this yesterday for dinner and it was awesome! Today I had 1 slice for breakfast/lunch! Thank you!
Erin @ The Spiffy Cookie says
Yay I love taco pie! It’s been too long since I’ve had it though.
Stacy says
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!!!
Carolyn says
Thanks, Stacy!
Michelle Dickman says
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.
linda says
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).
Carolyn says
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 😉 )
linda says
Sounds like the way the components of Cholesterol are broken down in blood tests! Hopefully they’re not missing something!
Amy says
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?
Carolyn says
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.
Heidi says
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!
Steph says
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
Carolyn says
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.
Steph says
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!
Lin says
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).
Barb Hall says
This was delicious. My husband and I loved it. My 9 year-old daughter prefers carb-heavy taco shells, but she ate it.
Lisa says
I made this and added a few tablespoons of enchilada sauce over the top of each serving, plus sour cream and avocado. Delicious!
tiffany says
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?”
Carolyn says
I am not in Canada, and I am also a reasonably intelligent person. It fits when the recipe is followed as written.
tiffany says
Oh it totally worked, I just can’t believe such a stupid thought floated through my head.
Carolyn says
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.
Jenny D. says
Hi Carolyn,
Do you have a preferred taco seasoning recipe? I prefer to not take my chances with the pre-packaged stuff…Thanks!
corey says
I generally stay away from packaged seasonings as they tend to be too salty. for taco I prefer to use a 50/50 mix of ground beef and a good chorizo (not the chub stuff). It changes the macros a tiny bit, but you can still get in a double serving with toppings and still keep to a reasonable carb intake for the meal. my 9 year old begs me to make this all the time.
Bliss says
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!
Kristen B says
Can this be doubled and made in a 9×13 pan instead?
Carolyn says
Yes! I’ve done it many times.
Katy says
Do you whisk the eggs before pouring into the beef mixture?
Carolyn says
Yes, definitely whisk them.
Katy says
Also, can you use a tin pan vs. glass or ceramic?
Carolyn says
Yes, but be sure to grease it well.
Kathleen says
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!
Carolyn says
Thanks, Kathleen. I often double it too because my kids love it so much. It’s great as leftovers!
Lynn R says
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.
Angela Decker says
Do you think you could prepare this meal as a freezer meal, to be used at a later date?
Carolyn says
Sure! Just cook, thaw and then rewarm.
Angela Decker says
Also, do you have a suggestion for replacing the heavy whipping cream with something healthier, or can it just be removed altogether?
Bonnie Kraynick says
For doing a low carb , Keto type of eating, we use HWC, bc it has less carbs. That is the whole point
Mari says
Will 2% setup as well, that’s all, I have
Carolyn says
It will take quite a bit longer to cook through. Only use 1/2 cup.
Tom says
This was super tasty! We loved it!
Shelley says
Thumbs up from the family! I added a can of black beans.
Laurie says
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!
Carolyn says
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!
Jenny says
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
Jenny says
My only additions were……. Sorry about that gobbledegook.
Carolyn says
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! 😉
jenny says
Who knew it was even a word!
Carolyn says
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. 🙂
Julie says
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!)
juliendbq says
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!
Sandra says
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. 🙂
Carolyn says
Wonderful!
Kimberly says
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!
Ann says
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.
Carolyn says
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.
Ann says
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!
Pepper says
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
Carolyn says
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
Debra Beard says
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!!!
Carolyn says
Well, glad it turned out so well!
Daniella says
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.
Jill says
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.
Carolyn says
So glad you like it!
Laura says
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!
Liz says
Made this tonight for supper. Very nice. Thank you!
Tamzin Smith says
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!
Melisa says
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!!
Lesley Lloyd says
I added a few low carb tortillas on the bottom of the pan that I think really made a nice difference.
nf says
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..
Anita says
Great recipe. I was working, lost track of time and over cooked it by 20 minutes and it is still moist and flavorful.
Carolyn says
Wow, glad to hear it!
Katee says
This was AMAZING! I topped with sour cream, salsa, and green onions. Will be making again!
Courtney says
This has become a family favorite for us! I follow the Trim Healthy Mama eating plan, and this is a perfect S meal. Thank you for sharing this.
K Morano says
This looks like a great recipe for when it’s my daughter’s night to cook dinner!
Kris Follansbee says
I just found your site and this amazing recipe!! My son was recently diagnosed with Type 1 diabetes so have been looking for low carb recipes that he may like…definitely found it with this one! It was so low carb that he was able to crush up some Doritos chips on top plus the sour cream, tomatoes, green peppers and avocado. It tasted like our favorite taco pizza!! Thank you so much!!
Anita says
Made this tonight and we loved it. ** I realised I only had 2 eggs but it still came out delicious!! Just added more cheese.
deborah says
I made this for lunch (and it will probably be dinner too. My pie pan was just a little bigger so I cooked it at a bit of a lower temp in the oven. Came out delicious and very pretty, especially after I topped it with lettuce, tomatoes, red onion, and sour cream. So simple, so tasty…I’ll be making this often!
Jodi W says
I just made this, and it tastes great! Made a few adjustments based on ingredients I had. I browned 1lb. of ground turkey with onions and added spices (chili powder, cumin, pepper, garlic powder, and onion powder). After reading the comments, I decided to cut in half the amount of heavy cream (used 1/2 C) and the number of eggs (used 3 extra large). When I poured the egg-cream mixture over the meat, I was glad I reduced those, because my 9″ pie plate would have overflowed. Cooked it the full 30 minutes, and it the final product holds together well. Mine isn’t as dense/dry (in a good way) as in the pictures. It tastes fantastic, though! Definitely making this again…soon. When I do, I’m going to attempt to kick up the spice a bit. And…need to make some guacamole to plop on top. Thanks for so many great recipes!
Sarah L. says
I am on a low calorie diet and this recipe caught my eye since I have leftover taco meat. I added up if I used low fat half and half that I would save 85 calories per slice! Making a 1/8 slice only 217 calories! YAY!!!!! I’m so excited to try this recipe!
Renee Trosper says
Just fixed this recipe today. It is fantastic!! I halved the eggs and cream and it turned out perfect!!
Liz says
I just got a delivery of yummy Cabot cheeses—I think it’s fate that I found this delicious recipe today!
Jennifer Farley says
This looks like the best kind of pie!
Cara says
Your video says 1/2 cup cream and no water yet recipe says 1 cup cream and 3/4 water?
Carolyn says
I must have misspoken in the video, it is 1 cup cream. But it’s really strange because that water came out of nowhere. I recently switched recipe plug-ins and I’ve had a little trouble converting things from the old one so I think it did something strange to this recipe.
Kristin says
So it’s 1 cup cream and no water, correct? I am about to make this and noticed the water addition after browsing the meat in the recipe above and was confused. Also wondered about the cream. Thanks.
Carolyn says
There was never supposed to be water and I can’t for the life of me figure out how it got in there…
Kristin says
I made this in my cast iron skillet last night and it was amazing! Thank you so much!
Suzy says
So much to love about this! What a great idea!
Kellie @ The Suburban Soapbox says
This looks like it would be a huge winner in my house!
Lynn says
Question. Could you recommend a replacement for the heavy cream? Thank you!
Carolyn says
If you’re looking for dairy free, coconut milk should work.
Jennifer Blake says
Perfect way to get your taco without the extra carbs of a shell!
JoAnne says
KID FRIENDLY INDEED!
Two 6 year-old boys are singing the praises of this quick leftover taco meat fix! It was on the fly so I used half & half, since that’s what we had, and followed directions loosely but it was delicious! Thanks for saving dinner 🍴
Lisa says
Made this tonight. Whole family loves it! Mine didn’t look like yours, though. Mine had about 1/4″ of egg under the meat when it was done. Did I use too much egg?
One variation I’d like to try for breakfast….substitute 1/2 lb each of sausage and bacon for the hamburger and taco seasoning…
Thanks for an awesome recipe!
Carolyn says
Hmmm, usually the egg mixture mixes right in. Try stirring it around a bit next time.
Amber Weber says
How much water should be added after the taco seasoning? I’m not seeing an amount in the recipe, so I’m going to go for a couple of tablespoons and hope for the best! 😃
Kath says
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!
Becki says
After 12 years of trying to find THE meal my eldest son will sing my praises for, its this. Who knew? After years of rich pasta dishes, slow cooked meats, even restaurant dinners…what does this picky 12 year old choose as his reason for eating ever again?
Carolyn’s taco pie.
In fact, all three of my children now sing the praises of this delicious creation, and stood begging like baby birds with their taco-smeared plates asking for seconds! Seconds! My children never ask for seconds!
And lest you think its because I’m a terrible cook, I’m not. I’m decent. But the recipe is JUST THAT GOOD.
So if you’d like to go to bed one night knowing that you’ve pleased your children to the extent that they feel you could compete on MasterChef with your Taco Pie creation…make this. It’s a confidence booster. 😉
allison says
Another fast, meal to put together! My family has this for “taco night” They request it all the time!
Karen Johansen says
Easy & Delish!
Christine says
We tried this the other night. Both my husband and I loved it! Added a little shredded lettuce and sour cream. Delicious!
Lori says
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!
Jamie says
So good and easy to make!
Sue says
Your video says 1/2 cup heavy whipping cream but the recipe says 1 cup. Which is correct?
Kath says
In her book the recipe also says 1 cup. That’s what I’ve used and it’s perfect! We love this recipe!
Wyla says
I made this last night and it was delicious. A keeper for sure!
Sheri says
One of our favs!
Pam says
Carolyn: I think I may know why you add 3/4 cup of water (see comments above starting
with CARA, Apr 10th)… If you use 3 tbsp of taco seasoning it is a “packet of seasoning” if you
buy it; the packet says to add 3/4 cup of water to the hamburger mixture (or turkey) in the
pan when you are done cooking the meat. I cooked this tonight and it came out GREAT.
Love the recipe and it’s a “keeper”. Pam
Jane says
Made this tonight and everyone thought it was delish! Thanks for such a yummy easy recipe that suits my low glycemic diet and my husband’s crazy diet needs!
Connie Hull says
hi..quick question..video says half cup of HWC but recipe says one cup. which is correct?
p.s. thank you for a wonderful recipe cant wait to try.
Elizabeth M. says
Hey Carolyn – thank you for the awesome recipe! Have you tried making these into ‘individual-sized’ muffin type things? Wondering if any adjustments would need to need to be made on temp or time?
Thank you so much for all your fantastic creations!
Carolyn says
https://alldayidreamaboutfood.com/keto-taco-bites/
JeaniePro says
First time making this very delicious taco pie! I used organic ground turkey, added 1 very small chopped jalenpeno pepper to the meat along with 1/2 of a small onion, chopped. I know it ups the carb count a tiny bit, but I love onion! My husband loved this taco pie and he is very, very picky about his food. Will definitely be making this again!
Sheral Brewer says
This is awesome. I am going to try and freeze some hopefully it will freeze well…
Lydia says
In the video you say you add 1/2 cream and the recipe says 1 cup of cream. Which is correct?
Carolyn says
Sorry…to be honest, both work. I had 1/2 cup originally and then changed the recipe when I included it in my cookbook.
Rosario says
I’m about to start cooking this but instead of a 9in pie pan, I’ll double it and use a 9 x 13 in mold. It should be okay, right?
Carolyn says
It will be fine. Not exactly sure how long it will take to cook but I’ve done this too.
Ray Ruiz says
Added some red pepper flake, oregano, basil, onion powder and chopped Roma tomatoes…. wow… kids tore through it… will double up the recipe and use a casserole dish next time… very good recipe, thx for sharing
Carolyn says
Glad to hear it! mine love this too and your additions sound great.
Lisa Corney says
I am making this for dinner tonight…smells yummy, hopefully it taste as good and goes over well with the kids!!! Cant wait to eat!!!!
Sandy S says
I have tried this recipe and it’s the bomb! My kids loved it and so did I. No leftovers either. I may have to double the recipe next time.
Susan Lee says
OMG are you kidding me with this???? This was sooooooooo GOOD!!!! Thank you sooooo much!!!!
I had on hand Ground turkey and I didn’t have heavy cream so I substituted it with 2/3 cup of Greek Yogurt and 1/3 cup of low fat Milk. I only had the mexican cheese so I sprinkled that on top. Even with all the substitutes, it was soooooo good!!!! My kids and my husband ate it and said it was good!!!! In case anyone is counting calories/macros, with this substitute here are the info 😛 I had to calculate it for me so~
1/8 Pie~
Calories: 221
Carb: 4g
Fat: 12.5g
Protein: 21.3g
I can’t wait to check out what other amazing recipes you have!!!
Carolyn says
So glad you like it!
Gail says
I am putting this pie filling into red, yellow, and orange peppers for a twist on stuffed peppers!
Carolyn says
Sounds fabulous!
Christin says
I would love to make this and have all the ingredients except heavy cream. There’s a snow storm in my area and I can’t go out for more. Anything I could substitute for that?
Carolyn says
Any milk or cream will probably do but the lower fat content, the longer it takes to set.
Julie Blanner says
What a great recipe to make for my family. I’m sure they will love this!
Aimee Shugarman says
This was a huge hit for dinner. Low carb and wonderful 🙂
Kristyn says
This is totally my kind of meal! Taco, pie, & low carb!!! Can’t wait to make this!
Jennifer says
This is the BEST TACO PIE recipe ever!!!! My family loves this for dinner and I love it because it’s low carb!! 🙂
Sabrina says
We make this over and over again in our house. It’s so good and everyone loves it!
Bri says
I made this last week as is, but in an 8×8 square pan so the pieces were taller and cooked total about 50 mins. This week I used the base recipe to make an italian pie with italian sausage instead of taco beef and mozzarella instead of cheddar. I added some italian seasoning to the egg/cream and also some tomatoes. DELICIOUS! Thank you 🙂
Carolyn says
Sounds amazing!
julie says
My mom use to make Taco Pie all the time! I can’t wait to make this for my family! Thanks for sharing.
Ashley F says
This is easy and delicious! Adding it to our list of regulars!
Kristyn says
I will need to add this to our menu! Sounds delicious! Taco casseroles are always a hit & I love that it’s low carb!
ashley says
I just started low card and this is perfect!
Jamie says
Echoing other reviewers – this is wonderful and the whole fam loved it! (Including picky toddler – no easy feat!)
Carolyn – one thought I had while eating is the structure reminded me of Greek Moussaka and I thought I’d plant a little seed there. 🙂
Carolyn says
Thanks for the seed, I can use that! 🙂
Jen says
This would be such a fun twist on Taco Tuesday! I’m sure it’ll be a hit!