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.
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!
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.
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!
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
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!
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!
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!
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!
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. 🙂
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!
Shelley says
Thumbs up from the family! I added a can of black beans.
Tom says
This was super tasty! We loved it!
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.
Marletta says
What about half and half?.. I already have that in my fridge
Carolyn says
The trouble with half and half is that it’s thinner and doesn’t set as well as full cream. I recommend using a bit less of it for this, more like 1/3 cup.
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.
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.
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!
Katy says
Also, can you use a tin pan vs. glass or ceramic?
Carolyn says
Yes, but be sure to grease it well.
Katy says
Do you whisk the eggs before pouring into the beef mixture?
Carolyn says
Yes, definitely whisk them.
Kristen B says
Can this be doubled and made in a 9×13 pan instead?
Carolyn says
Yes! I’ve done it many times.
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!