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.
Servings: 8 servings
Chef Alli
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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.
Nutrition
Calories: 308kcalCarbohydrates: 3gProtein: 23gFat: 22gSaturated Fat: 12gCholesterol: 209mgSodium: 599mgPotassium: 335mgFiber: 1gSugar: 1gVitamin A: 914IUVitamin C: 2mgCalcium: 219mgIron: 2mg
Nutritional Disclaimer
Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.
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