Easy Crustless Taco Pie Recipe

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This crustless taco pie gem is a high protein, low carb, and easy treat. Three things that make it a fun and fast meal for those nights that are hard to figure out what to make for dinner. It’s super filling and really high in protein so it’s a healthy and nutritious meal.

It is also budget-friendly as it’s a delicious dish to stretch some ground beef! You can serve it with all the taco fillings you love and that will help bulk up your meal. Just top your slice with shredded lettuce, diced tomatoes, raw onion, shredded cheddar cheese, sliced avocado, or even salsa!

It’s also freezer friendly! I love to make 2 and freeze one so I have it for those busy nights as a jump start to supper. I simply pull all ingredients into a one-gallon Ziploc bag, label it, and freeze flat. You simply thaw it the night before and are ready to pop into a baking dish and bake for 30 minutes at 350 degrees.

The origins of the taco are really unknown. My theory is that it dates from the 18th century and the silver mines in Mexico because in those mines the word “taco” referred to the little charges they would use to excavate the ore. One of the first types of tacos described is called tacos de minero—miner’s tacos. A Taquito resembles those early charges; paper wrapped around the gun powder so they could be tucked into the rocks and lit. The one thing historians can agree on, besides them being delicious? They predate the arrival of the Spanish.

There is a way to trim the cost on this a little, make your own taco seasoning. I now the little packets at the store are only $1.00-1.50, but that can add up. It is super easy to make this, just grab a quart zippy bag or pint canning jar. add the following ingredients and then seal and shake.

• 4 tablespoons chili powder
• 2 tablespoons cumin
• 1 tablespoon paprika
• 1 tablespoon salt
• 1 teaspoon garlic powder
• 1 teaspoon dried onion
• 1 teaspoon oregano
•  teaspoon black pepper

Tips:

• If you are in a humid climate, add 1 tablespoon cornstarch to prevent caking and clumping of the ingredients.
• If you want a larger batch, to fill a Quart canning jar, double it.
• Two Tablespoons is the equivalent of a taco seasoning packet., but the crustless taco pie recipe only calls for one – or half a packet.

Crustless Taco Pie

You will need:

2 Tbsp olive oil
1 Red onion, chopped
1 Garlic clove, minced
1 Pound ground beef
1 Tbsp taco seasoning
Salt and pepper to taste
4 Eggs
1 Cup heavy cream
1 Cup cheese, shredded

Directions:

Preheat the oven to 350 degrees. Heat the olive oil in a large pan over medium heat. Add the onion and sauté until transparent, around 7 minutes.

Add the garlic clove and cook until fragrant.
Add the ground beef and the taco seasoning and cook until browned.

Remove from heat and transfer to a baking dish.

In a bowl beat the eggs with the salt and pepper and heavy cream.

Pour over the cooked ground beef.

Top with the shredded cheese and take to the oven. Bake for 30 minutes or until set.

Serve with salsa cilantro, lime juice, guacamole, or any other taco filling you love.

Other recipes you may like:

• How to Make Southwest Chicken Wonton Cups
• Easy Peasy Instant Pot Taco Pie
• Crock Pot Taco Soup
• Tossed Taco Salad for a Crowd
• Easy Peasy Instant Pot Mexican Pasta