If you love bold Mexican-inspired flavors and crave a hearty meal without the carbs — this Keto Crustless Taco Pie is exactly what you’ve been looking for. It’s essentially a taco-flavored casserole that feels rich, satisfying, and incredibly comforting, all without the need for tortillas or carb-heavy crusts.
With seasoned ground beef resting beneath a creamy, cheesy filling, this dish captures all the classic taco notes you love — spicy, savory, cheesy — in every bite. It’s just the kind of recipe that works flawlessly for a weeknight dinner, meal prep for lunches, or even feeding a hungry family with minimal fuss.
Why You’ll Love This Recipe
- Truly keto-friendly and low in net carbs
- All the richness of tacos without the shell
- Creamy, cheesy, and satisfying texture
- One-dish meal with easy cleanup
- Great as leftovers or meal-prepped lunches
Ingredients
- 1 lb (450 g) ground beef (80/20 for best flavor)
- 3 tbsp taco seasoning (homemade or sugar-free)
- ⅔ cup heavy whipping cream
- 4 large eggs
- ⅓ cup chunky salsa (keto-friendly)
- 1¼ cups shredded cheddar cheese (freshly shredded)
- ½ tsp garlic salt (or garlic powder + salt)
- ¼ tsp ground black pepper
- Optional garnishes: sour cream, diced avocado, cilantro, chives, diced tomatoes, olives
How to Make Keto Crustless Taco Pie
- Preheat oven to 350 °F (175 °C) and position a rack in the center
- Grease a 9-inch pie pan with oil or nonstick spray
- Brown ground beef in a skillet over medium heat
- Break beef apart while cooking until no longer pink
- Drain excess grease if desired
- Sprinkle taco seasoning over cooked beef and stir well
- Spread seasoned beef evenly in the prepared pie pan
- In a mixing bowl, whisk together heavy cream and eggs
- Add salsa, 1 cup of shredded cheese, garlic salt and black pepper
- Pour the creamy mixture over the taco beef layer
- Sprinkle the remaining ¼ cup of cheese on top
- Bake uncovered for 35–40 min or until the filling is set and the top is lightly golden
- Let cool 5-10 min before slicing
- Add your favorite optional toppings and serve warm
Recipe Information
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8
Cuisine: Mexican-inspired
Course: Dinner / Main
Flavor Profile Breakdown
- Bold, savory taco seasoning
- Creamy, rich cheese and egg custard
- Slight tang from chunky salsa
- Warm spices from garlic and pepper
- Comforting, hearty texture
Pro Tips for Best Results
- Use sugar-free taco seasoning to keep carbs low
- Shred your own cheese rather than pre-shredded
- Let the pie rest before slicing for cleaner cuts
- Adjust salsa heat to your preference
- Add vegetables like bell peppers or olives for extra flavor
Variations & Substitutions
- Swap ground beef for ground turkey or chicken
- Blend spinach, zucchini or cauliflower for added nutrients
- Use Monterrey Jack or Pepper Jack for extra cheesiness
- Top with jalapeños for heat
- Add a dollop of sour cream or guacamole
Common Mistakes to Avoid
- Using sugary taco seasoning packs
- Pouring mixture too soon (let beef cool slightly)
- Overbaking until dry
- Cutting while too hot
- Skipping the rest time before serving
Serving Suggestions
- Pair with a fresh green salad
- Serve with cauliflower rice
- Add lime wedges for brightness
- Enjoy with keto tortilla chips
- Top with sliced avocado or salsa
Storage & Reheating Tips
- Store leftovers in an airtight container
- Refrigerate for up to 4 days
- Reheat in oven or skillet for best texture
- Add fresh toppings after reheating
- Freeze portions (texture may vary slightly)
Nutrition Information (Approximate)
Calories: 330 kcal
Protein: 23 g
Carbohydrates: 4 g
Fat: 24 g
Fiber: 1 g
Sugar: 2 g
Sodium: 590 mg
Ingredients
Method
- Preheat oven to 350 °F (175 °C) and position a rack in the center
- Grease a 9-inch pie pan with oil or nonstick spray
- Brown ground beef in a skillet over medium heat
- Break beef apart while cooking until no longer pink
- Drain excess grease if desired
- Sprinkle taco seasoning over cooked beef and stir well
- Spread seasoned beef evenly in the prepared pie pan
- In a mixing bowl, whisk together heavy cream and eggs
- Add salsa, 1 cup of shredded cheese, garlic salt and black pepper
- Pour the creamy mixture over the taco beef layer
- Sprinkle the remaining ¼ cup of cheese on top
- Bake uncovered for 35–40 min or until the filling is set and the top is lightly golden
- Let cool 5-10 min before slicing
- Add your favorite optional toppings and serve warm
Notes
- Protein: 23 g
- Carbohydrates: 4 g
- Fat: 24 g
- Fiber: 1 g
- Sugar: 2 g
- Sodium: 590 mg
Final Thoughts
This Keto Crustless Taco Pie turns classic taco flavors into a warm, creamy, casserole-style dinner that doesn’t compromise on taste, texture, or keto compatibility. With bold seasonings and a cheesy, custardy finish, it’s a delicious way to enjoy Mexican-inspired food without the carbs.
FAQs
Is this taco pie keto-friendly?
Yes — with no crust and sugar-free ingredients, this recipe stays low in carbs while keeping rich flavor.
Can I use ground turkey instead of beef?
Absolutely — turkey or chicken works well if you prefer lighter protein.
Why use heavy cream instead of milk?
Heavy cream provides structure and a rich, set custard when baked.
Can I add vegetables to this pie?
Yes — bell peppers, onions or olives are great add-ins.
How do I prevent soggy edges?
Let the pie cool briefly before slicing to firm up.
