Our 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, gluten-free, Atkins, diabetic, and Banting diets.
Disclaimer: Some of the links on this site are affiliate links which means we make a small commission from any sales to help keep the recipes coming! You do not pay any more. Thank you for your support!
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–sour cream, guacamole, diced tomatoes, chopped onions, or whatever else you love.
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. Top with some grated cheese, and pop into the oven. In 35 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 . Kids even seem to love this one!
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!
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. I’m lucky to live in the country where I can grow and raise some of my own food.
Another advantage to living in the country is that I also have access to the pastured pork and gorgeous produce at the local farmers market.
If you aren’t able to find high quality meat where you live, some options are starting to crop up. A company called Butcher Box will deliver high quality grass fed and finished beef to your door.
As an affiliate partner to Butcher Box, I can offer you a special deal. This month is for salmon lovers! If you sign up between 1/1/19 and 1/31/19, you will receive two pounds of Alaskan salmon free with your first order. This is the real WILD Alaskan salmon–not the farm-raised stuff that’s fed chemicals to make it pink. Just click HERE to check out the deal!
In an effort to make this recipe quick and easy to get in the oven, One can use a few packaged products–taco seasoning and salsa.
If you do decide to use packaged seasoning, sure to read the ingredients on each product and check the nutritional information. These can vary quite a bit among brands. I provided an affiliate link to a taco seasoning that doesn’t have a lot of fillers, but you can use whatever seasoning you like and works for your diet.
One reason I try to stay away from packaged items is to keep my readers in control of what they put in their bodies. If you have trouble finding taco seasoning that works for you, let me know. I have a recipe for taco seasoning from scratch that I haven’t written up yet.
Tips and Tricks
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.
Probably the most common reason 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. 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.
I have now written up my recipe for taco seasoning. Making your own taco seasoning is a great way to know exactly what is going into your recipe. It doesn’t take long to make, and allows you to avoid the fillers, MSG, and sugars that are sometime put into store bought seasoning.
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
- 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
Preheat oven to 350º Fahrenheit. Prepare a 9" pie pan by greasing with butter or spraying with coconut oil.
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. Drain beef and add taco seasoning and cook according to package instructions. Set aside and allow to cool while continuing with the next step.
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.
Stir prepared taco meat into the egg mixture. Pour this mixture into the prepared pie pan. Sprinkle remaining cheese on top.
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!
Nutritional information does not include any toppings you choose to put on top.
Serving size: 1/8th of the pie
Fat (g): 19
Carbs (g): 2
Fiber (g): 1
Protein (g): 18
Net carbs (g): 1