Description
A low-carb, gluten-free taco pie that combines seasoned beef, salsa, and cheese into a hearty, sliceable dish.
Ingredients
Scale
- 1 lb ground beef (80/20)
- 3 T taco seasoning
- 2/3 cup heavy whipping cream
- 4 large eggs
- 1/3 cup chunky salsa
- 1 1/4 cup shredded cheddar cheese
- 1/2 tsp garlic salt
- 1/4 tsp ground black pepper
Instructions
- Preheat an oven to 350F, making sure the oven rack is in the center position. Grease a 9″ pie pan and set aside.
- Brown the ground beef in a skillet, adding oil if needed to keep it from sticking, until cooked through. Drain any extra grease.
- Add the taco seasoning to the ground beef in the same pan and stir to combine. Spoon the taco beef into the greased pie pan.
- Combine the heavy cream and eggs in a small bowl, then add salsa, 1 cup of shredded cheese, garlic salt, and pepper.
- Pour the egg mixture over the taco beef in the pie pan and top with an additional 1/4 cup of shredded cheese.
- Bake for 35 to 40 minutes, until the center is set and the top is golden brown.
- Let the pie cool for 5 minutes before serving.
- Add optional garnishes like sour cream, salsa, cilantro, chives, avocado, diced tomatoes, or olives before serving.
Notes
For a leaner alternative, substitute ground turkey or chicken. For a vegetarian option, use lentils, mushrooms, or tofu.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 1g
- Sodium: 740mg
- Fat: 36g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 23g
- Cholesterol: 275mg