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 (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
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Hi. Can I substitute ostrich for the beef? How about caviar for the chicken eggs? What about Hemp-&-Half for the cream? Can I leave out the cheese? Mind if I ramble about what picky eaters my hubby and teens are?
Just kidding. We just finished enjoying this, following your recipe to a tee. Delicious!! Thank you so much.
🙂 You’re not off the mark…
I made this tonight. So, so good! I used a rectangular pan because I am packing some things up and my pie plates weren’t available. It worked out just fine, and my family added it to the ” make again” list.
I love your recipes.
Thank you so much!
Hi, I love your recipes!! I noticed that the Easy Taco Pie recipe from The Everyday Ketogenic Kitchen calls for 1 cup of heavy cream. The recipe here on the website calls for 1/2 cup heavy cream. I was just wondering which is correct. I made it tonight with 1 cup of heavy cream. It was delicious!!
Both are correct.
This was easy to make. Almost always have these ingredients on hand. And was delicious – both teenagers loved it too!
Does this taste eggy? I am concerned it will with so many eggs. I Love the idea of this pie but don’t want a quiche. Thanks in advance for any response.
It’s an egg pie so yes.
Hi Carolyn,
I love your recipes. God bless you for sharing your recipes and expertise. I have a question about this recipe. In your book it calls for 1 cup of heavy cream (p. 218 in The Everyday Ketogenic Kitchen). On your website, it calls for 1/2 cup of heavy cream. Did I misread the recipe? Which is the correct measurement? Can’t wait to make this for hubby and me. BTW, great book!
Do 1/2 cup. They both work but I think 1/2 cup is better.
Any ideas what I can use instead of eggs? My son is allergic.
I think you will just need to make a taco salad. This is an egg-based recipe, there is no way to make it without.
Delicious! Super easy! My family ordered sushi for dinner, and I had this pie in the oven baking before the sushi arrived. I subbed coconut milk for the cream for less dairy and couldn’t taste the difference. It was pretty oily on top when first taking it out of the oven, but it settled back into the pie after the 5-minute cooling time. I served it with sour cream and salsa.
Husband and I had it for dinner today and we are putting it on our do-over list. Only did one thing different and that was to add a drained can of Rotel original. Everything else was the same. I did use a larger pie dish than 9″ and it all fit well. It is now waiting to come out again for another delicious dinner.
This was one of the first ADIDAF recipes I tried. It is absolutely delicious and my family devours it! Carolyn is brilliant in the kitchen, and I am thankful that I found her and her recipes!
This was The Best Keto (low carb) recipe I have found in 2 years!! Excellent. Thank you for sharing.
So happy to hear that!
This was by far the best low-carb Mexican dish I have made so far. Thank you for the amazing recipe and it will be in my dinner rotation from here on out.
We had it just the other night too!
I made this meal tonight adding other ingredients and it came out fantastic. Even my egg hating husband loved it. It will definitely be part of my LC recipe collection. I added fresh cilantro and chives. It added a nice freshness to a protein rich meal. I also added chopped black olives to the top of the pie. My pie took 50 minutes to bake. I added foil to the pie at the 40 min mark and it was not over baked. Next time I make this, I plan on topping this with fresh and thinly sliced lettuce, tomatoes, avocado and sour cream as suggested in your recipe after it’s set for five minutes out of the oven.
Could I use Greek yogurt instead of cream? Not keto
Sure… I can’t be sure how long it will take to bake through.
Could I use half and half instead of heavy cream? I need to use it up. If there’s a good reason to stick with heavy cream I do have some…I was hoping to save it for sex in a pan!
Sure it should be fine. It may take a bit longer to bake.
I made this tonight, and it rocks! I just want to say that I LOVE all of your recipes that I have tried…and I have done a lot of them! Your recipes really help make low
Carb/keto lifestyle enjoyable for my husband and I, and I really appreciate that because I want to keep us healthy! 🙂
Thanks, Erin!
Just Made this today! And so surprised how such a simple recipe came out so delicious! Next time I will just adjust my spices a bit better to our own taste (I made a homemade taco seasoning, but didn’t put enough because I was afraid it would be too spicy). Overall great easy dinner and leftovers for tomorrow’s lunch! Thanks!
Made this tonight, fabulous! Added jalapeños and cilantro on top of meat. Served with salsa, onions, sour cream, guacamole and lettuce. We all loved it!!! Thanks so much!
Am I missing something?
#3 – Add taco seasoning and stir until combined, then reduce heat to medium low and cook a few minutes longer until sauce is thickened.
What sauce. See others asked this question with no Answer.
It’s just the meat juices and the taco seasoning.