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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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.
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.