Low-Carb Crustless Tex-Mexican Taco Pie

Are you looking for a delicious low-car crustless taco recipe idea?  This low-carb crustless Tex Mexican Taco pie is a family favorite!  I love how it slices up so nicely and makes a beautiful meal that tastes great!

Low-Carb Crustless Tex-Mexican Taco Pie Recipe 

Are you looking for an easy taco pie recipe?  This Low-Carb Crustless Tex-Mexican Taco Pie is a family favorite. (And everybody needs a delicious taco pie in their life, right????)

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Howdy! Let’s Get You Cookin’…..Shall We??  🙂 

My family loves foods with a Mexican twist.  They know what to expect from the flavors, so they’re just more comfortable eating the Tex-Mex style dishes.

Sometimes the men in my life are a bit leery the first time I try a dish like this.  They wonder if I’ve tried to leave out the meat or hide extra vegetables.  That’s not the case at all with this recipe.  This easy taco pie is a real winner and a hearty dish!

Are you looking for a delicious low-car crustless taco recipe idea?  This low-carb crustless Tex Mexican Taco pie is a family favorite!  I love how it slices up so nicely and makes a beautiful meal that tastes great!

What to Love About This Recipe – 

  • It’s low-carb luscious.
  • It’s quick and easy comfort food.
  • Who doesn’t love taco pie??

How to Make Crustless Taco Pie in 4 Easy Steps

  1.  Cook the ground beef until it’s fully cooked; drain any fats, then stir in the taco seasoning.
  2. Meanwhile, in a large mixing bowl, whisk the eggs with the cream, then stir in scallions, salsa, olives, and cheese; add the reserve taco meat and combine.
  3. Pour the prepared filling into a greased deep dish pie pan then sprinkle with cheese; bake in preheated a 350 degree F. oven for 40-45 minutes or until cooked throughout and set at the center.
  4. Cool 5 minutes, then slice and serve, garnished with your favorite taco toppings.

What Ingredients Will You Need to Make Tex-Mex Taco Pie?

  • Ground beef
  • Taco seasoning
  • Scallions
  • Salsa
  • Black olives
  • Cheese
  • Eggs
  • Cream
  • Your favorite Mexican food toppings

Recipe Tips for Making Low-Carb Crustless Tex-Mex Taco Pie

  • Can other types of ground meat be used in place of the ground beef?
  • Can I make this taco pie ahead of time and bake it later?
  • Does this taco pie freeze well? 

Any type of ground meat can be used in this taco pie – I often use ground venison, but you could certainly use ground bison, chicken, or turkey.

This taco pie can be made ahead of time and stored in the fridge until you are ready to bake it.  When you are ready to bake, remove the taco pie from the fridge at least 30 minutes ahead to remove some of the chill.

You will probably need to bake the taco pie a bit longer, too, approx. 10-15 minutes. (Or until a knife inserted into the center of the taco pie comes out clean.)

This taco pie freezes well once it has baked and cooled.  To freeze, wrap the taco pie very well in heavy-duty aluminum foil and place into the freezer.

To bake, thaw in the fridge, then reheat in a 300 degree oven, uncovered, until hot throughout. Slice and serve.  Or, once the taco has thawed, slice into wedges and reheat each one in the microwave.  Top with your favorite toppings and serve.

Are you looking for a delicious low-car crustless taco recipe idea?  This low-carb crustless Tex Mexican Taco pie is a family favorite!  I love how it slices up so nicely and makes a beautiful meal that tastes great!

More Favorite Fiesta Recipes to Enjoy –

Printable Directions for Making Low-Carb Crustless Tex-Mexican Taco Pie 

Are you looking for a delicious low-car crustless taco recipe idea?  This low-carb crustless Tex Mexican Taco pie is a family favorite!  I love how it slices up so nicely and makes a beautiful meal that tastes great!

Low-Carb Crustless Tex-Mexican Taco Pie

Are you looking for a delicious taco pie recipe?  This low carb crustless taco pie is a family favorite, and everybody needs a taco pie recipe in their life, right? Absolutely.
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8 servings
Calories: 308kcal
Author: Chef Alli

Ingredients

  • 1 lb. lean ground beef
  • 2 Tbs. taco seasoning
  • 4 scallions, green parts only, sliced
  • 1/3 cup salsa
  • 2 oz. can sliced black olives, drained
  • 1 1/2 cups shredded Alma Creamery Longhorn Co-Jack Cheese
  • 6 eggs
  • 2/3 cup heavy cream
  • 1/2 tsp. kosher salt
  • 1/2 tsp. black pepper

Instructions

  • Preheat the oven to 350 degrees F.
  • Spray a 9" pie pan with non-stick spray. Meanwhile, preheat a large greased skillet over medium high heat; when the skillet is nicely hot, add the ground beef, crumbling it with a spatula as it cooks, stirring often until the beef is browned and no pink remains. Drain all fats from skillet; stir in the taco seasoning; reserve.
  • In a large mixing bowl, whisk the eggs together with heavy cream. Stir in the scallions, salsa, olives, 1 cup of the cheese, and the salt and pepper; stir in the reserved taco meat. Pour this mixture into the prepared pie pan, then sprinkle the remaining cheese over the top.
  • Bake, uncovered, in the preheated oven for 40-45 minutes or until the top is golden brown and the taco pie is set st the center. Allow to cool for 5 minutes before slicing.
  • Serve with your favorite toppings such as salsa, sour cream, guacamole, etc. 

Notes

 
Any type of ground meat can be used in this taco pie - I often use ground venison, but you could certainly use ground bison, chicken, or turkey. 
This taco pie can be made ahead of time and stored in the fridge until you are ready to bake it.  When you are ready to bake, remove the taco pie from the fridge at least 30 minutes ahead to remove some of the chill.  You will probably need to bake the taco pie a bit longer, too, approx. 10-15 minutes. (Or until a knife inserted into the center of the taco pie comes out clean.) 
This taco pie freezes well once it has baked and cooled.  To freeze, wrap the taco pie very well in heavy-duty aluminum foil and place into the freezer.  To bake, thaw in the fridge, then reheat in a 300 degree oven, uncovered, until hot throughout. Slice and serve.  Or, once the taco has thawed, slice into wedges and reheat each one in the microwave.  Top with your favorite toppings and serve. 
 
Course: Main Course
Cuisine: Mexican
Keyword: Low-Carb Crustless Tex-Mexican Taco Pie

Nutrition

Calories: 308kcal | Carbohydrates: 3g | Protein: 23g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 209mg | Sodium: 599mg | Potassium: 335mg | Fiber: 1g | Sugar: 1g | Vitamin A: 914IU | Vitamin C: 2mg | Calcium: 219mg | Iron: 2mg

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Let’s Get Cookin’,
Chef Alli

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Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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