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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Just learning to cook. If I doubled the recipe to 2 lbs. ground meat would I double the # of eggs from 6 to 12?
Yes.
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!!!
We have long since given up on Keto but regularly have your delicious taco pie!!
Thanks so much!
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!
Yum!
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!!!
made this for dinner and served to my carbaholic husband. He loved it! I’m looking forward to left overs tomorrow!
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!
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 🙂
Sounds great!
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.
This was delish! I did add a few things. I sautéed a small onion with the meat and added a roasted chopped pasilla pepper to the top of the meat. I love that is wasn’t soupy and had a nice firm texture. This is definitely a keeper for my recipe box. Thank you for all the wonderful recipes.
Wow! This is fabulous! I’m not even finished eating it yet and had to post! It’s so satisfying and simple! I will definitely make it often
I noticed this recipe calls for 6 eggs. Does this have an “eggie” taste to it? I am not a fan of eggs.
REad the reviews to see what people think! 🙂
I don’t think it has an eggy taste at all. I’ve made it numerous times and I think the taco seasoning and other flavors mask whatever unpleasant taste people associate with eggs.
Absolutely love this recipe. It comes together quickly and is tasty. Everyone loves it, even the non-keto people in my family rave about it.
My husband and I both liked this recipe. Easy to make and no ingredients that can’t be found. Will be making this again and again
FANTASTIC SCRUMPTIOUS MADE LAST NIGHT HAD ADVACADO SALSA AND SOUR CREAM WE LOVED IT DEFINITELY WILL MAKE AGAIN MY Husband is vegetarian Stir fried fresh vegetables then added the eggs cream garlic and cheese ???? Everyone satisfied THANKYOU WE LIVE IN NEW ZEALAND
This is a keeper for us Texans! Since I’m not on a Keto diet, I added lots of chopped peppers, jalapeno, and garlic along with the onion. I also substituted about 1/3 of the meat with a cup of black beans and it was delicious! So versatile and I can’t wait to try a chicken or vegetarian version with beans, rice and aromatic veggies. Great for a quick meal!
I love this recipe – it is easy and delicious! A staple in my house –