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?
Why you need to try 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.
This keto recipe is so much healthier, 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.
Have I mentioned how easy it is to make? This taco pie takes basic ingredients that most people have on hand and it’s ready in 45 minutes, start to finish. It’s the sort of easy keto meal you can make on a busy weeknight, and the leftovers make great breakfast or lunch.
And it’s a fabulous make-ahead recipe, as it freezes well and re-heats easily.
Ingredients you need
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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
Step-by-step directions
1. Cook the beef: Brown the ground beef in a large skillet over medium heat until no longer pink, about 7 minutes. Then add the taco seasoning and stir until combined.
2. Transfer to a pie plate: Spread the seasoned beef in a greased glass or ceramic 9-inch pie pan.
3. Whisk the eggs: In a large bowl, combine the eggs, cream, garlic, salt and pepper. Pour over beef the beef in the pan.
4. Add the cheese: Sprinkle with the shredded cheese and bake at 350ºF for 30 minutes, or until centre is set and cheese is browned. Remove and let sit 5 minutes before slicing and serving.
Recipe tips and FAQs
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.
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.
Rave reviews for Keto Taco Pie
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
More Mexican Inspired Keto Recipes
- Easy Keto Fajitas – A simple sheet pan meal that’s full of delicious fajita flavor.
- Chicken Enchilada Soup – Made in the Instant Pot, this flavorful soup is ready in 40 minutes.
- Mexican Cauliflower Rice is one of my most popular dinner recipes, next to Taco Pie of course!
- Keto Egg Muffins with Chorizo are an easy on-the-go breakfast.
Easy Taco Pie Recipe
Ingredients
- 1 lb ground beef
- 3 tablespoon taco seasoning
- 6 large eggs
- ½ cup heavy cream
- 2 cloves garlic minced
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup 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.
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.
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.
Gina says
I think it has to be a deep dish pie plate. I made it per the recipe and had way too much for the plate. It was overflowing. I used extremely lean meat as well so grease wasn’t taking up space.
Carolyn says
I have used a regular sized pie plate every time I’ve made this. So yours must be even smaller than standard.
Gina says
I used a regular 9 inch pie plate. Your photo looks like you used a deep dish. You seem to get easily offended by comments of those who’ve tried your recipe. I’m sharing so others know my experience following your recipe exactly. It might save them a hassle or waste of ingredients. I noticed at least one other person (may be more as I’ve not read all comments) who mentioned that it was too much for one pie plate. If I make it again, I’ll cut the eggs to just 4 and 1/2 cup of cream as some others have done with success. Or I’ll use a deep dish pie plate and follow the recipe exactly.
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!
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.
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).
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!
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!
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!
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.
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!
Erin @ The Spiffy Cookie says
Yay I love taco pie! It’s been too long since I’ve had it though.
Leslie says
I made your Easy taco pie from your cookbook, and my husband loved it. He raved about it afterwards to our friends. We were having some non-keto friends over, and I was trying to think what to prepare. We had thought a simple steamed veggie dish. Then I thought, why not put the easy taco cream sauce over the veggies, and bake in the oven, I combined the
6 large eggs
1 cup heavy cream
2 cloves garlic minced
1/2 tsp salt
1/4 tsp pepper, then poured it over the veggies. Then I sprinkled the dish with the 1 cup shredded Cheddar cheese.
My friends loved it, and both went back for seconds. Thank you for a great sauce. It was like custard veggies. Delicious! I will use that sauce again.
Carolyn says
Sounds delicious!
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!
Jan says
Another lovely recipe idea, thank you.
All the best Jan
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
Jocelyn (Grandbaby Cakes) says
The words taco pie are the best thing I have read in a while!
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.
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 🙂
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!
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!
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!
Kathy says
Should you prepare taco seasoning according to package instructions? I didn’t and it was quite dry. Also drain ground beef?
Carolyn says
Totally depends on what kind of taco seasoning you are using. Some have you add water because they have added starches to thicken the sauce. I just use seasoning, and I don’t drain my beef. If it was dry, the added starch may be why. It also may be a little over-baked.