EASY KETO CRUSTLESS TACO PIE RECIPE

EASY KETO CRUSTLESS TACO PIE RECIPE

Our Low-Carb Crustless Taco Pie makes an easy spicy dinner. Because it doesn’t have a crust, this pie is also gluten-free and grain-free. This recipe can work in low-carb, keto, diabetic, gluten-free, Atkins, diabetic, and Banting diets.

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THE RECIPE FOR LOW-CARB CRUSTLESS TACO PIE

This Low-Carb Crustless Taco Pie is a spicy crustless quiche. It’s loaded with ground beef that is spiced up with taco seasoning, green onions, cheese, and salsa. Top it with whatever you like on your tacos. For example, sour cream, guacamole, diced tomatoes and chopped onions all make excellent choices.

My favorite thing about this taco pie is how easy it is to make. Just brown some ground beef and add some spices. Stir this into an egg mixture and pour into a pan. Next, top with some grated cheese, and pop into the oven. In 45 minutes, dinner is done!

Another thing I love about the recipe is that it seems to be a family favorite for people who eat low-carb as well as people who don’t . Even picky kids love this one!

THE INSPIRATION FOR LOW-CARB CRUSTLESS TACO PIE

This recipe was inspired by my love for tacos, and the need for an easy low-carb dinner. I based this recipe off of my recipe for Black and Blue Hamburger Pie. If you like blue cheese on your burgers, this is a recipe you need to check out!

WHAT GROUND BEEF IS BEST?

While this recipe will work with your ground beef of choice, I use my home-raised grass-fed, grass-finished ground beef for this recipe. Because I live in the country, I can grow and raise some of my own food, or purchase grass feed meat at the local farmer’s market.

However, if you aren’t able to find high quality meat where you live, online options are starting to crop up. A company called Farm Foods Market will deliver high quality grass fed and finished beef to your door. This company works with several different farmers to provide a variety of different meats. They have beef, pork, chicken, and salmon available.

One advantage of Farm Foods Market over other online meat providers is that you can pick and choose what you want. Everything is sold a la carte. This way, you don’t have to commit to an entire box of food and they don’t have a subscription service.

Another thing I like about Farm Foods Market is that they ship for free if you buy over 10 pounds of meat. If you want to pick and choose your cuts of meat, this company is a great option.

Butcher’s Box is another company that sells meat online. They have a subscription service. You can click HERE for their latest offer.

If you’d like to learn more about Butcher’s Box, I tried one of their boxes and reviewed the company in a recent post. You can read about my experience at my Mushroom and Bacon Stuffed Chicken Breasts recipe. 

WHAT TACO SEASONING SHOULD I USE?

I like to use my recipe for taco seasoning for this recipe. Making your own taco seasoning is a great way to know exactly what is going into your recipe.

Taco seasoning doesn’t take long to make. Making your own allows you to avoid the fillers, MSG, and sugars often in store bought seasoning.

In an effort to make this recipe quick and easy to get in the oven, packaged taco seasoning will work fine in this recipe. 

If you do decide to use packaged seasoning,  sure to read the ingredients on each product and check the nutritional information. The ingredients can vary quite a bit among brands. Some brands have only spices and herbs, while others contain MSG, starch, and even gluten.

CAN I FREEZE TACO PIE?

This taco pie can be frozen for future use. I recommend baking it first, then freezing. 

To prepare the pie for freezing, I first cut it into pieces. As a result,  it reheat more evenly. Next, I cover it with foil and freeze.

If you like, you can freeze individual pieces separately. That way, you can reheat single portions as needed. You will want to put them in a freezer-safe container.

If the container you use is not also oven-safe, you will want to place a bit of parchment underneath, so they are easy to remove from the container for reheating. Alternatively, you may wrap each piece in foil.

To reheat the pie, preheat the oven to 350º Fahrenheit. Leave the foil on the pie to prevent any additional browning. If you are reheating a single piece, leave it wrapped in foil and place the piece on a baking sheet. There is no need to defrost the pie before reheating.

Bake the pie in the preheated oven until warm. The amount of time this takes will vary depending on the amount you are reheating. A single piece may take 10-15 minutes, half a pie may take 40 minutes, and a whole pie may take closer to an hour. Check the pie every 10-15 minutes so that it doesn’t overcook.

TIPS AND TRICKS FOR OUR LOW-CARB CRUSTLESS TACO PIE RECIPE

One issue I’ve noticed that people have when making this recipe is that there is some variability in the baking time. This may be due to many things.

Ovens do not all run at the same temperature even though they may be set at the same temperature. Some run a bit hotter and some a bit cooler. 

Also, different types of heat can bake a bit differently. For example, electric ovens tend to have a drier heat and heat more evenly throughout the oven. 

One of the most common reasons for the variability in cooking time is that the oven is not properly pre-heated.

Some ovens signal when they are preheated. Just keep in mind that these ovens are prone to lying to you. For example, most of these ovens are measuring the temperature of the air inside the oven. If you open the oven door at this time, all of the hot air escapes and the oven temperature can drop significantly and take a long time to recover.

A truly preheated oven will have the walls of the oven preheated as well as the air inside. Having hot oven walls is a bit like having hot coals in a fireplace. While the oven temperature will still drop when you open the door, it will drop much less and recover faster. 

So, how do you know when your oven is truly preheated? Each brand is different. Some take longer, some take less time. I usually turn on my oven before I start gathering ingredients for a recipe to give it time to heat up. About 20 minutes works to preheat my own oven.

WHAT TO SERVE WITH LOW-CARB CRUSTLESS TACO PIE

I love to serve this taco pie with some sliced green onions, sour cream, diced tomatoes and avocado or guacamole to put on top. Other options are salsa, taco sauce, sliced jalapeño peppers, and grated cheese.

For a side, a simple garden salad, sliced cucumbers, cucumber salad, or a tomato salad work well. These low-carb tortilla chips with some salsa complement this recipe perfectly.

This dinner works well with some sparkling water with a twist of lime. However, if you would like an alcoholic choice, you may want to check out this keto mojito. 

To end this meal, a scoop of Low-Carb Margarita Sorbet (with or without alcohol) makes a great choice!

HOW TO REHEAT OUR LOW-CARB CRUSTLESS TACO PIE

If you have leftovers, don’t worry, you can easily reheat them. Because I don’t have a microwave, so I reheat foods in the oven or on the stovetop depending on the food.

This taco pie reheats well in the oven. To reheat this pie, I start by preheating the oven to about 350º Fahrenheit. Next, I put the amount I want to reheat on a baking sheet and cover it loosely with foil. This prevents it from over-browning. 

After it’s covered with foil, I put the leftover pie in the oven and bake it until hot. The time required will be different depending on how much you are reheating.

Whether you use purchased or homemade seasoning, this Low-Carb Crustless Taco Pie makes dinner quick and easy. It’s a delicious meal everyone will love. Enjoy!

Low-Carb Crustless Taco Pie

This Low-Carb Crustless Taco Pie makes an easy spicy dinner. It’s crustless, so not only is it low-carb, it’s also gluten-free and grain-free. This crustless quiche can work in low-carb, ketogenic, diabetic, Atkins, diabetic, and Banting diets. Course Main Course Cuisine low-carb, Mexican Keyword crustless keto taco pie, crustless taco pie, gluten-free taco pie, keto mexican food, keto taco pie, low carb mexican food, low carb taco pie Prep Time 10 minutes Cook Time 35 minutes Total Time 45 minutes Servings 8 Calories 268 kcal Author Annissa Slusher

Ingredients

  • 1 pound ground beef preferably grass-fed
  • 1 packet taco seasoning (be sure it is free of MSG, starches, and any additives)
  • 3 green onions thinly sliced
  • 1/4 cup salsa
  • 1 cup Mexican blend cheese finely shredded, quantity divided
  • 4 large eggs
  • 2/3 cup heavy cream preferably grass-fed
  • 1/2 teaspoon sea salt

Instructions

  1. Preheat oven to 350º Fahrenheit. Prepare a 9″ pie pan by greasing with butter or spraying with coconut oil.

2. Heat a large skillet over medium high heat. If your ground beef is low in fat or if your skillet is not well seasoned, you may want to spray the pan with coconut oil to prevent sticking. When skillet is hot, add ground beef, breaking up into small pieces with a spoon or spatula. Cook, stirring occasionally until browned. 

3.Drain beef and stir in taco seasoning. Set aside while continuing with the next step.

4. In a medium mixing bowl, whisk together the eggs and heavy cream. Stir in the green onions, salsa, 3/4 cup of the cheese, and the salt.

5. Stir prepared taco meat into the egg mixture. Pour this mixture into the prepared pie pan. Sprinkle remaining cheese on top. 

6. Bake pie in preheated oven for 35-45 minutes or until the top is brown and the pie is set. Allow to cool for 5 minutes before serving. Serve with your favorite taco toppings such as salsa, sour cream, guacamole, sliced green onions, or whatever else you like!

Recipe Notes

Nutritional information does not include any toppings you choose to put on top.

Serving size: 1/8th of the pie

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