Name: Crustless Keto Taco Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb ground beef; 1/2 cup diced onions; 2 cloves garlic, minced; 1 tablespoon olive oil; 1 tablespoon chili powder; 1 teaspoon cumin; 1/2 teaspoon paprika; 1/2 teaspoon oregano; Salt and pepper, to taste; 4 large eggs; 1/2 cup sour cream; 1 cup shredded cheddar cheese, divided; 1/4 cup chopped fresh cilantro; 1/2 cup diced tomatoes; 1/4 cup sliced black olives (optional); 1 avocado, sliced (for serving); 1/4 cup sliced green onions (for garnish)

A low-carb, cheesy, and flavorful taco pie without the crust—loaded with seasoned ground beef, melted cheese, and fresh toppings for a perfect keto-friendly meal.

Ingredients

1 lb ground beef

1/2 cup diced onions

1 tablespoon olive oil

2 cloves garlic, minced

1 tablespoon chili powder

1 teaspoon cumin

1/2 teaspoon paprika

1/2 teaspoon oregano

Salt and pepper, to taste

4 large eggs

1/2 cup sour cream

1 cup shredded cheddar cheese, divided

1/4 cup chopped fresh cilantro

1/2 cup diced tomatoes

1/4 cup sliced black olives (optional)

1 avocado, sliced (for serving)

1/4 cup sliced green onions (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat oven to 375°F (190°C). Grease a 9-inch pie dish or round baking pan.

Heat olive oil in a skillet over medium heat. Add onions and garlic, sauté until softened, about 3 minutes.

Add ground beef to the skillet and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.

Stir in chili powder, cumin, paprika, oregano, salt, and pepper. Cook for another 2 minutes until spices are fragrant. Remove from heat and set aside.

In a mixing bowl, whisk together eggs, sour cream, and half of the shredded cheddar cheese.

Spread the cooked beef mixture evenly into the prepared pie dish.

Pour the egg and cheese mixture over the beef, spreading gently to cover. Sprinkle the remaining cheddar cheese on top.

Bake for 25-30 minutes, or until the pie is set and the cheese is golden and bubbly.

Remove from oven and let cool for 5 minutes. Garnish with chopped cilantro, diced tomatoes, black olives, green onions, and sliced avocado.

Slice and serve warm.

Servings and timing

This recipe makes about 6 servings. It takes roughly 15 minutes to prepare and about 30 minutes to bake, so the total time from start to finish is around 45 minutes.

Variations

I like to mix things up by swapping the ground beef for ground turkey or chicken to lighten it up. Adding diced jalapeños or a bit of hot sauce can spice it up if I want more heat. For a vegetarian version, I sometimes use seasoned cauliflower rice or sautéed mushrooms instead of meat. Also, swapping cheddar for pepper jack cheese adds a nice kick of flavor. If I want to keep it dairy-free, I replace the sour cream and cheese with coconut-based alternatives.

Storage/Reheating

I store any leftovers covered tightly in the fridge for up to 4 days. When reheating, I pop slices in the microwave for about 1-2 minutes or heat in a preheated oven at 350°F (175°C) until warmed through, which usually takes around 10 minutes. This keeps the pie flavorful and melty. It also freezes well—just wrap individual slices in foil and place them in a freezer-safe container. To reheat from frozen, thaw overnight in the fridge and then warm in the oven.

FAQs

Can I make this recipe ahead of time?

Yes, I often prepare the pie the day before and refrigerate it. When ready to eat, I reheat it in the oven or microwave.

Is this recipe suitable for meal prep?

Absolutely! It’s perfect for meal prep because it holds up well in the fridge and reheats easily without losing flavor.

Can I add other vegetables to the pie?

Yes, I like adding diced bell peppers or zucchini for extra veggies. Just sauté them with the onions before adding the beef.

What can I use instead of sour cream?

Greek yogurt works great as a substitute if I want a tangy, creamy texture but with a bit more protein.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free as it contains no flour or wheat-based ingredients.

Conclusion

This crustless keto taco pie has become one of my favorite go-to meals for a satisfying low-carb dinner that doesn’t compromise on flavor. With its cheesy, spiced beef filling and fresh toppings, it feels indulgent but keeps things healthy and keto-friendly. Whether I’m cooking for a weeknight dinner or prepping meals ahead, it’s simple, delicious, and versatile enough to customize to my tastes. I highly recommend giving it a try if you want all the taco goodness without the carbs.

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