This low-carb, keto-friendly taco pie will satisfy your cravings for Mexican food. Make this dish for a quick dinner the entire family will love!
Taco pie is typically made with carb-heavy ingredients. But this version cuts the carbs and amps up the flavor too! This dish is also packed with protein thanks to a delicious combination of eggs, cheese, and ground beef.
Plus, each bite is perfectly seasoned with salsa and taco seasoning, too.
This one is a fiesta for your senses!
Ingredients Needed For Keto Taco Pie
Making a low carb, high flavor taco pie is simple, thanks to these ingredients! Here's what you'll need to create this dish.
While this taco pie tastes best with ground beef, you can also substitute the beef for ground chicken or turkey. Just make sure to stay away from the low-fat or no-fat versions for the best flavor possible.
Skip the carbs and bulk up the protein! A mixture of eggs acts as the top layer to this pie. They are whipped, so they are ultra fluffy and light in this recipe.
Heavy cream gives the eggs lift and extra flavor, as well as satiating fat. Make sure to grab heavy cream and not whipping cream or half and half.
Taco seasoning is one of those sneaky ingredients that can be filled with starches and sugars. That's why I recommend you make your own keto taco seasoning!
It's easy to put together since it's made with everyday spices you probably already have in your pantry. I like to make a large batch of this every few months - we certainly go through it quickly!
Here's a seemingly small ingredient that adds so much depth and a nice note of spiciness to this dish. I like to serve this taco pie with extra chopped green onion sprinkled on top.
Salsa + Diced Green Chilis
Grab a can of green diced chilis from your grocery store. I usually find them in the Mexican food/ethic food aisle.
And don't forget the salsa! If you want your taco pie to have a kick, choose a spicer salsa. However, if you are making this for a family meal, I'd recommend going with mild.
Make sure to keep an eye on the nutrition label for your salsa too. Unfortunately, many commercial salsas are made with additives and sugars, all of which can add up quickly.
If you want to keep your carb intake as low as possible, you can make a fresh keto salsa right at home.
I used cheddar cheese in this recipe, but this is an area you can experiment and have some fun. I also recommend trying:
- Monterey jack cheese
- Mexican blend
- Sharp cheddar
- Pepper jack cheese
Or, any combination of the above!
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
How To Make Low Carb Taco Pie
This delicious dish only takes a little bit of prep work. All of the exact steps are in the printable recipe card at the bottom of this post.
First, here are some extra tips for you!
Make Sure To Brown and Season The Ground Beef
Cook the ground beef until it's browned and fully done. Then, drain the grease out and stir in the taco seasoning. If you season the meat before draining the grease, you'll pour out half the seasoning, and it won't be as flavorful.
Whisk The Egg Mixture
In a bowl, whisk together the eggs, heavy whipping cream, chilis, salsa, and chopped green onions. Then add in one cup of cheese, and mix again.
Whipping these ingredients together beforehand will allow them to come together, flavor and texture-wise.
Assemble and Bake The Taco Pie
Grab a pie dish (it is a taco PIE, after all!) and grease it. You can use a keto-friendly oil like olive or even something like bacon grease or ghee.
Then, layer the cooked beef on the bottom. Pour the egg mixture over the top, then sprinkle a little extra cheese over top. Bake until the eggs are cooked.
How To Serve This Mexican Taco Pie
When I serve this dish, I like the extra kick of flavor from adding green onions on top. I also highly recommend serving this taco pie with a serving of sour cream!
If you like extra spicy, you can also enjoy a keto-friendly taco sauce, or a serving of my keto salsa spooned over the top. I also like this dish with sliced avocados or guacamole. You can even take it a step farther and drizzle some of this homemade keto cheese sauce over the top. Yum!
A simple side salad works well with this dish, too, and can add some extra crunch. Or, add a taco dip with ground meat appetizer if you have a lot of people to feed.
Frequently Asked Questions About Keto Taco Pie Recipe
Before we get to the recipe at the bottom of this post, here are some questions that people often ask me about it.
How many carbs are in this taco pie?
This recipe is made with six servings, perfect for lunch or a family dinner.
At that size, each serving of taco pie has 7 grams of carbs and 2 grams of fiber, making it only 5 net carbs per serving.
Also, note that each slice has an impressive 34 grams of protein to keep you full!
How do I properly store this Mexican dish?
This taco pie recipe is best enjoyed fresh from the oven, in my opinion. However, if you have leftovers they can be covered in foil and placed in the fridge.
Reheat and consume within 2-3 days (if you can wait that long!).
Can you freeze taco pie?
If you are looking for a make-ahead meal, you're in luck. This savory keto pie freezes beautifully! Simply make it as instructed below, then let it cool. Cover it with foil and freeze.
Whenever you want to reheat it, I suggest using the oven. Bake it until hot, then serve and enjoy!
Alternatively, you can also bake as instructed, then cut the pie into individual portions and freeze in airtight containers. This makes a quick grab and go meal on those busy days.
Add this keto taco pie to your Taco Tuesday rotation this week and see just how quickly it's wolfed down. If your family is anything like mine, this one is a crowd pleaser!
Other Low Carb Recipes To Try
Looking for more Mexican-inspired dishes? Try my taco soup or of these other favorites:
- Southwest Casserole is also made with ground beef and is another delicious casserole loaded with Mexican flavor!
- Keto Mexican Beef Casserole is similar to a low-carb shepherd's pie...only with a Mexican twist!
- Mexican Chicken Soup is made with just four ingredients and cooks in the slow cooker.
- Mexican Zucchini and Beef comes together in a flash and is packed with both flavor and veggies.
- Low Carb Taco Casserole is a keto-friendly take on a classic comfort food.
Keto Taco Pie
- 1 pound ground beef
- 8 large eggs
- 2 tablespoons taco seasoning
- ⅔ cup heavy whipping cream
- ¼ cup chopped green onion plus more for garnish if desired
- 4 oz canned diced green chilis
- ¼ cup salsa
- 1 ¼ cups shredded cheddar cheese
- Preheat the oven to 350 degrees.
- Add the ground beef to a skillet over medium high heat and cook until the beef is completely browned. Drain any excess grease.
- Place the taco seasoning in the skillet with the beef and stir to combine.
- Layer the taco meat in the bottom of a well-greased pie pan.
- In a mixing bowl, whisk together the eggs, heavy whipping cream, green onions, green chilis, salsa and one cup of the cheese.
- Pour the egg mixture over the meat in the pie pan and sprinkle remaining cheese on top. Bake for 40-45 minutes until the eggs are cooked through.
- Garnish with sour cream and green onions before serving if desired.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Array ( [serving_size] => 1 [calories] => 584 [carbohydrates] => 7 [protein] => 34 [fat] => 47 [saturated_fat] => 24 [trans_fat] => 1 [cholesterol] => 360 [sodium] => 994 [potassium] => 430 [fiber] => 2 [sugar] => 2 [vitamin_a] => 1829 [vitamin_c] => 11 [calcium] => 436 [iron] => 4 [serving_unit] => slice )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Thank you for your wonderful recipes. I am starting on your keto recipes at the beginning of the year. My question is whether the 584 calories for this recipe is for the entire dish or for one-sixth of the dish. I'm trying to stay within my macros and also my total calories. I appreciate all you do for us.
It is per serving
We're older and don't eat as much as we used to; my husband has two items he will eat as leftovers (green chile stew and chili) and that includes foods frozen to eat later. Leftovers are just a no. Yeah, you should live with him for 50 years. Sooo, all that typed out, is there any reason this can't be just cut in half? Thanks!
You can definitely use the servings slider to cut the recipe in half and bake it in a smaller dish. It should bake faster if cut in half.
Can I combine the ingredients a couple hours before baking?
It should be fine as long as you keep it in the refrigerator.
I made it last night. It was amazing!!! Thank you for such an easy delicious recipe!❤️
Really enjoying your recipes!
Made this tonight and I’ll be making it again! I didn’t have heavy cream so I combined sour cream and water. I added a cup of riced cauliflower to the meat, so used 1/2 cup of enchilada sauce. I baked it in an 8”x8” pan and it made 4 servings. (I eat one meal a day so I like big dinners!) But with a side salad, it could make 6 servings. I added sliced olives to the topping, which added a nice flavor dimension. Hubby loved this, too!
Simple, tasty and reheats beautifully.
I noticed that, in your narrative, you mentioned to use heavy (not whipping) cream but the recipe says "whipping cream." Which one is correct?
You can use either in the recipe. They are essentially the same thing!
I don't see anywhere it says what a slice size is. How long is a piece of string?
If you slice the pie into 6 equal slices, that should be a good nutritional estimate for each slice.
The ingredients list calls for 1 1/4 cup cheese ... but the recipe only says to mix in 1 c of cheese in step 5 .... what am I missing here? What do I do with that other 1/4 c of cheese...? haha
Thanks for catching that! The rest of the cheese is sprinkled on top before baking.
Do you sell the taco seasoning in your Global Belly store ?
I don't sell it pre-made at this time, but I can see if that's something I can do in the future.