Perfect Crustless Taco Pie (Keto Taco Pie) Recipe

I’m sharing my Easy Keto Taco Casserole, a crustless taco pie that makes a quick family favorite meal and stays low carb, gluten free and sugar free.

I like taking taco night and flipping it into something unexpected, and this Perfect Crustless Taco Pie did exactly that for me. One pan of browned ground beef transforms into a sliceable, cheesy crowd pleaser with real attitude.

The way the shredded sharp cheddar cheese melts into the meat makes every forkful feel like a guilty pleasure that somehow keeps you on track. Tag it Keto Taco Pie Low Carb and no one has to know its low maintenance.

I served it on a rushed weeknight and the leftovers vanished so fast I still cant believe it.

Ingredients

• Ground beef: High in protein and iron, keeps you full but can be high fat.
• Eggs: Provide complete protein and vitamin D, bind the pie and add richness.
• Cheddar cheese: Adds sharp flavor and fat, it supplies calcium and melty goodness.
• Salsa: Bright tomato tang, low carbs, adds moisture and a little spicy kick.
• Sour cream: Brings creaminess and tang, adds calories but balance heat and texture.
• Avocado: Creamy, full of healthy monounsaturated fats and fiber, it cools spicy bites.

Ingredient Quantities

• 1 lb (450 g) ground beef
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons taco seasoning (or one store bought packet, about 28 g)
• 1/3 cup (80 ml) salsa, no sugar added
• 4 large eggs
• 1/2 cup (120 g) sour cream
• 1/4 cup (60 ml) heavy cream
• 1 1/2 cups (150 g) shredded sharp cheddar cheese
• 1/4 cup chopped fresh cilantro (optional)
• 2 green onions, thinly sliced (optional)
• 1 avocado, sliced for serving (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

How to Make this

1. Preheat the oven to 350°F (175°C) and lightly grease a 9-inch pie or baking dish.

2. In a skillet over medium heat cook 1 lb ground beef with the finely chopped small yellow onion and minced garlic, breaking the beef up with a spoon, until the meat is browned and the onion is soft, about 6 to 8 minutes; drain excess fat if you want.

3. Sprinkle 2 tablespoons taco seasoning over the beef, stir in 1/3 cup salsa, then add 1/2 teaspoon salt and 1/4 teaspoon black pepper; cook another 1 to 2 minutes until everything is well combined, then remove from heat and let cool slightly.

4. In a bowl whisk together 4 large eggs, 1/2 cup sour cream and 1/4 cup heavy cream until smooth and a little frothy.

5. Stir 1 cup of the 1 1/2 cups shredded sharp cheddar into the egg mixture, then fold in the meat mixture; if you want, also add the chopped cilantro and thinly sliced green onions now.

6. Pour the mixture into the prepared dish, spread it evenly, and sprinkle the remaining 1/2 cup cheddar over the top.

7. Bake for 25 to 30 minutes, until the center is set and the top is golden; if your oven runs cool you might need an extra 5 minutes.

8. Let the pie rest about 10 minutes so it firms up and slices cleanly.

9. Top with sliced avocado and extra cilantro or green onions if using, then slice and serve warm.

Equipment Needed

1. Oven (preheat to 350°F)
2. 9-inch pie or baking dish, lightly greased
3. Large skillet for browning the beef
4. Wooden spoon or spatula to break up the meat
5. Mixing bowls, one medium for eggs and one larger for mixing everything
6. Whisk for eggs, sour cream and heavy cream (or a fork works too)
7. Chef’s knife for chopping onion, cilantro and slicing avocado
8. Cutting board
9. Measuring cups and spoons plus a cheese grater for fresh shredded cheddar

FAQ

Perfect Crustless Taco Pie (Keto Taco Pie) Recipe Substitutions and Variations

• Ground beef: swap for ground turkey or chicken (same weight, but add 1 tbsp oil when cooking since they are leaner), or use ground pork for a richer pie, or try crumbled plant based beef substitute for a vegetarian version, just drain any excess moisture.
• Sour cream: use full fat Greek yogurt 1:1 for tang and protein, or blend cottage cheese until smooth if you want thicker texture, or use crème fraîche for a slightly richer, less tangy finish.
• Heavy cream: replace with full fat coconut cream for a dairy free keto option (same volume), or stir 3 tbsp cream cheese into 1/4 cup water to mimic creaminess if you need a thicker custard.
• Shredded sharp cheddar: use Monterey Jack or Colby for a milder melt, Pepper Jack if you want a spicy kick, or a dairy free shreddable cheese if avoiding dairy, expect small changes in melt and flavor.

Pro Tips

1) Let the meat cool till it’s just warm before you fold it into the egg mix, otherwise the eggs can start to scramble and you’ll get a lumpy texture. Don’t rush this part, a little patience = smoother custard.

2) Shred your own cheddar from a block, the pre-shredded stuff has weird anti clumping bits so it wont melt as nicely. If you want super gooey, use full fat dairy and even a tiny splash more heavy cream.

3) Prevent a soggy pie by draining or blotting the cooked beef well and simmering your salsa briefly to concentrate it. Also try cooking the beef a bit longer so the onions start to caramelize, that adds real flavor.

4) Finish smart: let the pie rest until it firms up before slicing, and add avocado and any fresh herbs right before serving so they look and taste bright. Leftovers reheat best covered in a low oven so it warms through without drying out.