There’s something deeply satisfying about a taco-inspired meal that’s both indulgent and effortless. This Crustless Taco Pie delivers all the bold, savory flavors of classic tacos—spiced beef, melty cheese, and a touch of salsa—without the hassle of tortillas or a crust.
It’s the perfect low-carb comfort food, making it a favorite for busy weeknights, meal prepping, or anyone looking for a healthier twist on a Tex-Mex favorite.
The beauty of this dish lies in its simplicity. A rich, seasoned beef base is layered with cheese, fresh green onions, and a creamy egg mixture that bakes into a light, custardy texture. The best part? It’s naturally gluten-free, keto-friendly, and packed with protein to keep you full and satisfied.
Whether you’re following a low-carb lifestyle or just want an easy, one-pan dinner, this recipe is a winner. Let it rest for a few minutes after baking—this helps the flavors meld beautifully and makes slicing easier.
The Secret to Loving Every Bite!
- Big taco flavor, no mess: No shells, no frying—just a hearty, delicious dish that’s easy to make and even easier to clean up.
- Perfect for meal prep: Make it ahead, store it in the fridge, and reheat for a quick, satisfying meal anytime.
- Naturally low-carb & gluten-free: It’s packed with protein and healthy fats, making it a great option for keto or gluten-free diets.
- Endlessly customizable: Add jalapeños for heat, swap beef for turkey, or mix in bell peppers for extra crunch.
- A family favorite: Even picky eaters love it—because who can resist cheesy, taco-spiced goodness?
Crustless Taco Pie Recipe
Equipment
- Necessary Equipment
- Skillet
- Mixing bowl
- Whisk
- Baking dish (9-inch)
- Spatula
- Oven
Ingredients
- 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
Instructions
- Preheat the oven to 375°F (190°C) and grease a baking dish.
- Cook the ground beef in a skillet over medium heat until browned, then drain excess fat.
- Stir in taco seasoning, salsa, and green onions, then transfer to the baking dish.
- In a bowl, whisk eggs, heavy cream, and sea salt until well combined.
- Pour the egg mixture over the beef and top with half of the shredded cheese.
- Bake for 25-30 minutes until set and golden on top.
- Sprinkle the remaining cheese on top and let it melt while resting for 5 minutes.
- Slice and serve warm with your favorite toppings!
Nutrition Info:
| Nutrition | Value |
| Calories | 268kcal |
| Carbohydrates | 2g |
| Protein | 19g |
| Fat | 20g |
| Sugars | 1g |
| Sodium | 457mg |
Game-Changing Tips for This Recipe!
- Use freshly shredded cheese: Pre-packaged shredded cheese contains anti-caking agents that can affect the texture. Shredding your own makes it melt creamier and blend better with the eggs.
- Let the beef cool slightly before adding the egg mixture: Pouring eggs over piping-hot beef can cause them to scramble slightly instead of baking into a smooth custard-like texture.
- For an extra depth of flavor, toast the taco seasoning: After draining the beef, let the seasoning cook for 30 seconds in the dry pan before mixing it in—this enhances its aroma and richness.
- Don’t skip the resting time: Giving the taco pie 5-10 minutes to rest after baking helps it firm up, making slicing easier and keeping all those flavors locked in.
- Customize the spice level: If you love heat, swap some of the taco seasoning for chipotle powder or smoked paprika. Prefer it mild? Use a mild salsa and a pinch of cumin instead.
- For a firmer texture, add a tablespoon of almond flour: While not necessary, this helps stabilize the egg mixture and prevents excess moisture, especially if you’re adding extra veggies.
- Reheat gently for the best leftovers: Warm it in a low oven (300°F) or on the stovetop over low heat to keep the eggs tender instead of rubbery.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
