Crustless Low Carb Taco Pie
It’s from Carolyn Ketchum’s new book, Everyday Ketogenic Kitchen. Although I don’t follow a ketogenic diet, I loved this dish. Crustless low carb taco pie is an easy, tasty, and satisfying main course.
Now, if you’re anything like me, the word “ketogenic” is not in your everyday vocabulary. Simply put, ketogenic or keto means low-carb, high-fat, with adequate protein. Carolyn follows a keto diet because she has diabetes. But she makes a convincing case that her diet is a healthy one for many other reasons.
Crustless Low Carb Taco Pie (with taco seasoning recipe)
A simple, crustless meat and cheese dish that makes a wonderful main dish supper.
Course Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 8 servings
Ingredients
Taco Seasoning
2 tablespoons chili powder
1 tablespoon paprika
1 tablespoon coarse salt
1 tablespoon black pepper, ground
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano leaves
1/4-1/2 teaspoon cayenne pepper
Taco Pie
1 pound ground beef
3 tablespoons Taco Seasoning (see above)
6 large eggs
1 cup heavy cream
2 cloves garlic, minced
1 cup shredded cheddar cheese (well-packed) About 4 ounces.
Instructions
Taco Seasoning
In a small bowl, stir together all of the ingredients (chili powder, paprika, salt, black pepper, cumin, garlic powder, onion powder, oregano, and cayenne.) Set aside.
Taco seasoning mixed and ready to make taco pie.
Taco Pie
Preheat the oven to 350 degrees F and grease a 9-inch glass or ceramic deep dish pie pan.
Brown the ground beef in a large skillet over medium heat until no longer pink about 7 minutes, breaking up any clumps with a wooden spoon. Add the taco seasoning and stir until combined. Spread the beef mixture in the greased pie pan.
In a large bowl, combine the eggs, cream, garlic, salt, and pepper. Pour slowly over the beef mixture in the pan.
Ingredients for taco pie, ready to put together.
Sprinkle with the cheese and bake for 30 minutes or until the center is set and the cheese is browned. Remove from the oven and let sit for 5 minutes before serving.
Store leftovers in the refrigerator for up to 4 days.
Crustless taco pie, done and ready to cut.
Recipe Notes
Paprika comes in mild, smoked (Spanish style, known as pimenton), or hot. (I used a combination of smoked and hot.)
Use 1/4 teaspoon of cayenne if you prefer a milder seasoning, or 1/2 teaspoon for a bolder one. (I used 1/2 teaspoon.)
Some people find the taco seasoning too salty. If you're inclined to that view, use 1 teaspoon of salt, instead of 1 tablespoon.
The taco seasoning makes more than is required for the Taco Pie. Save the rest for another batch of Taco Pie(s) or other uses.
When browning the meat, if there's more than a tablespoon or 2 of liquid, drain it off. Don't throw it down the sink, dispose of it using this handy method.
