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 30 minutes resting time 5 minutes Total Time 45 minutes Servings 8 servings Author Carolyn Ketchum
- 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
- 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.
- 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.
- 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, and garlic. Pour slowly over the beef mixture in the pan.
- 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.
Carolyn includes 1/2 teaspoon of salt and 1/4 teaspoon of pepper in the pie itself, added to the eggs, cream and garlic. I found the pie adequately seasoned without that salt and pepper (there’s plenty of salt and pepper in the taco seasoning), so I left out this additional helping.
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.