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.
Rose says
I see that you can freeze the taco pie. Do I bake it before freezing? Do I defrost it overnight in the refrigerator and then how do I reheat? I look forward to making this recipe and appreciate your help with my questions.
Carolyn says
Freeze after baking. Thaw before reheating.
Juls says
Easy to make & tastes great! Thank you!
Margie says
I’ve been looking for a ground beef-based recipe I can make ahead and freeze (besides spaghetti). My daughter is a picky eater and I wasn’t sure she’d like this. Didn’t have the commercial taco seasoning, so used my own. She LOVED IT!! (and so did I after I added cayenne to my serving;-)). We ate 1/3 and have 2 dinners in the freezer. Thank you, Carolyn!
Paula says
This is delicious, easy ,and husband approved. I tasted after 2 tbsp of taco seasoning and it was plenty for my tastes. When serving we had some salsa, avocado and black olives on top. Definately a winner.
Sandra Schwartz says
This is a fabulous recipe! Even my husband loved it, and he’s not a fan of Mexican cuisine.
I did add an ingredient to bulk up the recipe with a vegetable: zucchini! I washed, grated, salted the zucchini flesh, and waited ten minutes. I squeezed out as much of the water from the zucchini as I could, then sautéed it with a little olive oil. When it was cooked and a bit drier, I removed the zucchini from the skillet and set it aside.
After browning the ground beef, I returned the zucchini to the skillet and combined the two very well. Then I continued with the rest of Carolyn’s recipe.
Thanks again, Carolyn, for a wonderful recipe! I’m quite a fan of your website and FB feed. They’re great!
Carolyn says
Did you know I’ve done EXACTLY the same thing before? Especially when I have a ton of zucchini from my garden.
Cassie Brindza says
What an amazing recipe! It’s quick and easy and tastes out of this world! It is also very versatile as you can add on extras like chopped jalapenos (Oh so YUM!) and fresh cilantro to name a few.
I usually serve it up with a dollop of sour cream and hot salsa 😋
Carol Deal says
What size dish should I use for 8 servings of the Taco Pie recipe? I was thinking 8X11 or 9X13. what do you recommend? Thanks for all your delicious recipes!
Moriah says
SO GOOD!!! Highly recommend adding into your dinner recipes
Amber says
this was so good. even my boyfriend who loves his carbs was totally all over this dish. he offered some to my aunt and cousin but with a disclaimer that he might eat it all first!
Judith says
Absolutely love this recipe! Curious though if when you updated it, you mistakenly changed the servings from 8 to 6 and forgot to update the nutrition information – they don’t seem to match.
Caro Blue says
For those nights when you lack inspiration, this is easy and edible, though not memorable.
Carolyn says
I highly disagree! Might I recommend a different taco seasoning, if you didn’t absolutely love it?
Denise says
I wasn’t a huge fan. I think the homemade taco seasoning might be the culprit, however. Very strong taste, probably from the cumin. I’ll try it again maybe with regular taco seasoning. It looked beautiful!
Gabriel Bedevian says
Just learning to cook. If I doubled the recipe to 2 lbs. ground meat would I double the # of eggs from 6 to 12?
Carolyn says
Yes.
Kathy says
Delicious!!!
I read some of the reviews and added some jalapeños and onion to the ground beef. I also didn’t have any heavy cream so used almond milk and it took about 5 more minutes to completely set and the top to brown up nicely. All in all this recipe is a keeper. Thank You!!!
Kathleen says
We have long since given up on Keto but regularly have your delicious taco pie!!
Carolyn says
Thanks so much!
AW says
Love this recipe. Wanted to share how I made a whole new meal with a few simple changes. I miss my Sausage Stromboli – so I figured why not swap out a few things and make it like this recipe of yours? No spices needed. Swap sausage for ground beef. Keep the cream and eggs. Whip it all together and your have keto Stromboli. Yum!
Carolyn says
Yum!
Terri says
I have to say I was not liking the idea of eggs in my tacos but this taco pie was amazing. I will be making this again. So good. Loved it with sour cream!!! Thank you for this recipes!!!
Betsy Rich says
made this for dinner and served to my carbaholic husband. He loved it! I’m looking forward to left overs tomorrow!
Aimee says
This recipe was wonderful! I use ground turkey and it comes out perfect every time. I make one at the beginning of the week for quick and tasty breakfasts. Thanks for the recipe!
Tree says
I love this recipe and have made it often. But I had to try a variation on it because my husband has gout and red meat can sometimes cause a flare-up. So I decided to use shredded chicken with some sauteed onions and bacon. Everything else was the same. It came out so good! Just nice to have a way of making one of my favorite recipes without potentially causing any issues for my hubby 🙂
Carolyn says
Sounds great!
Rennae says
I also have gout. when I feel an attack coming on or if I haven’t been watching the Safe Foods List, I eat a can of the Tart Pie Cherries, juice and all! Tart pie cherries have an ingredient that neutralizes the gout protein. There are a couple juices out there that are pretty good, too. And now I’m seeing a tart cherry juice concentrate at the health stores. I’m lucky to live Washington state where tart pie cherries are grown in abundance.