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.
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
- 1/2 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 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.