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
This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
- 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 (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
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
Mine was still “jiggly” at 30 minutes, cooked 10 minutes longer.
This was so good! I doubled the recipe so I could be sure to have leftovers, but all my kids went back for seconds and there was none left, lol. Definitely adding this to our regular rotation.
Such an easy recipe and my kids love it so I’m as happy as can be!
This taco pie is absolutely delicious and deserves all the popularity it gets!
Love this recipe so much and making it again, a double pie this time so I can feed the extended family as well!!
I do have a question: I am still kind of new to cooking so I was wondering why this happened and what to do about it. After baking the pie in the oven there is a lot of liquid in the bottom of the container, not grease but a watery liquid which I suspect comes from the heavy cream and/or eggs. Is there something I can do about this?
Interesting. I have never had that issue at all and I’ve made this more times than I can count. I would be sure to drain your beef properly before adding it to the pan and maybe reducing the cream a bit?
I had the same thing happen. I would suggest using only 4 eggs and 1/2 cup of cream.
This was great. I made it just as written. It’s even better as left overs the next day for a tasty lunch. I made homemade guacamole to go on top with some sour cream and a side salad. Thank you for the recipe!
Hi.. quick question.. step no 3.. until sauce thickened ..are we suppose to add water to make the sauce ?
Thanks
I love this recipe. I’m trying to take some weight off and low carb is the best at this time. I don’t use ground beef but I use beyond meat. I add a lot more garlic.
My kids even love it.
The only problem is it doesn’t cook in the time it says it does. I think that might be my oven.
I think that might actually be your choice of filling. Not sure how Beyond Meat cooks.
I make this frequently and my family loves it (as do I). It’s also so easy!
Yep, it’s a fave in our house too. Easy but flavorful.
I am brand new to keto and one of my favorite meals was taco pie (with Crescent rolls). Needless to say I was devastated thinking I couldn’t have it for quite a while. THANK YOU!!! To say this is amazing is an understatement! One bite in and I completely forgot about “normal” taco pie. I can’t wait for breakfast to have it again!
*Sidenote: As a Vermonter I appreciate your use of, and mention of Cabot Cheese! I topped off my slice with some cabot sour cream
Yay! I still love my Cabot, even from the West Coast now. Best cheddar ever.
My hubby is not fond of toppings that utilize eggs. He doesn’t like the egg texture. I crushed 3/4 c of plain pork rinds and mixed those in with the egg mixture before pouring it over the meat. It makes it more like a real crust and gives you a little something to bite into instead of just egg. We loved the texture. Best part is that pork rinds don’t add any carbs to the dish.
I made this for dinner tonight. The only change I made was using Southwest Seasoning from Penzey’s instead of taco seasoning (they taste the same without the other ingredients in the taco seasoning) and I added a half-cup of chopped onions to the beef as it browned. My husband was super hesitant as he’s all about the meat and potatoes, and the custard on top had him flummoxed. LOL He ate it and loved it. I loved it too. I served it with taco fixins – avocado, salsa, lettuce, chopped tomatoes, and sour cream. It was extremely filling and I didn’t miss the taco shell at all.
I’m new to this low carb/keto thing, so finding a good recipe is a real bonus. Thanks!
So glad to hear it!
This recipe is one of our favourites and we have it in our regular rotation of meals – so good! We serve it with sour cream, chopped avocado, a spoonful of low carb salsa and some slaw on the side.
Question: Do you have to drain the the grease from the hamburger before you put in the taco seasoning?
I don’t! But I love my animal fats. You can if you like.
Made this tonight and it was delicious! It will be going on our regular meal rotation. Thank you so much for sharing!
You’re so welcome!
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.
I am delighted!
My Keto taco pie is in the oven right now. Question, the written recipe calls for 1 cup of heavy cream but in the video you only use 1/2 cup of heavy cream. I watched the video after I made the mixture. Which one is the correct measurement for heavy cream.
Thank you!
To be honest, both work. But the one with more cream takes a little longer to bake through.
Hello. I dont have a 9″ glass pie pan to use. Any suggestions?
You can do this in any pan, really. But glass and ceramic work best to help not overcook it.
Hi, I am so looking forward to making Taco Pie tonight for Cinco de Mayo! I have a question though..In the recipe instructions it calls for 1 cup of heavy cream. In your video you state that it is 1/2 cup HC. Can you clarify which it is? Thanks so much for all of the delicious keto options you create!!
Should be 1/2 cup.
This would be such a fun twist on Taco Tuesday! I’m sure it’ll be a hit!
Echoing other reviewers – this is wonderful and the whole fam loved it! (Including picky toddler – no easy feat!)
Carolyn – one thought I had while eating is the structure reminded me of Greek Moussaka and I thought I’d plant a little seed there. 🙂
Thanks for the seed, I can use that! 🙂