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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Made this one last week. We have it often.
I tried this for dinner this evening and husband loved it! I especially liked how easy it was to make. will definitely rotate in to my plan. thinking to add some mushrooms next time. Looking forward to trying all your other Mexican recipes.
Yay!
It was very good. My family want me to fix this every week! Thank you for this recipe!
So easy, and so good! Taco flavor and No eggy taste. I think that was why I haven’t tried this earlier (a picky eater over here does not like quiche) but even Mr. Picky had seconds! Thank You, Carolyn!
I think next time I will try using individual ramekins or cupcake molds. Easy for a potluck.
We had this yesterday, and it really is easy! And delicious! The only change I made was to use an 8×8 glass dish rather than a pie plate. Last time, the pie plate took 40 minutes, the 8×8 dish to 30. Thank you!
Haven’t tried making this yet, but I’d like to make two and freeze one for later. How would you reheat a whole pie? By the way, I have been using your recipes for a year now and I love them! Thank you so much!
Simply thaw completely and pop it in a 300F oven until warmed through!
Very tasty! I had with a salad and riced cauliflower mixed with salsa. Will make again!
Thanks so much!
Thank you! I loooooved this taco pie! I added some sharp cheddar and pepper jack cheese to the mixture along with the cheese on top. I also added sautéed onion. Probably because of the extra cheese, mine had to cook around 40 minutes. I ate a slice of the pie with guacamole and salsa, though actually, it was so flavorful that I could have left those out. Do you think a can of drained Rotel would also work in this recipe? I appreciate your creativity and well-written recipes.
This was SO good & easy, too! Thank you! I’ll be perusing your site now!
Spectacular. No notes. Can’t wait to have more tomorrow!!
Thank you!
It was perfect
Yummy alert!! So easy and really really good! Absolutely no eggy taste at all. I added the juice of one lime and microplaned some rind into the meat. Topped it with Jalapenos and served guac, sour cream, hot sauce and cilantro on top after it was cooked.
This Taco Pie is delicious! Full of that taco flavor that I love. It’s nice to have recipes that come together quickly and taste so good.
Thank you Carolyn!
I used packaged taco seasoning because that’s all I had. I prepared the meat as instructed and then followed the remainingj recipe instructions. It was Ah-maze-ing!! Definitely making this again and again!!
Fantastic!
I love to have a couple of these in the freezer for nights I don’t want to cook.
Number one recipe when I searched. As it should be. Delicious