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    Recipes » Keto Dinner Recipes » Keto Taco Pie

    Published: Sep 28, 2020 · by: jenniferbanz · As an Amazon Associate I earn from qualifying purchases

    Keto Taco Pie

    This super delicious keto taco pie tastes just like a taco. I love to prep it early in the week and then lunch is ready to go!  It is one of my favorite meal prep recipes and I know you are going to love it, too!  Only 3 grams of carbs per serving!

    KETO TACO PIE IN A SKILLET

    I love anything taco flavor and this taco pie is no exception.  It really tastes just like a taco but without all of the carbs!  And the best part, you can have that taco flavor everyday of the week when you make this for meal prep.

    I make this super simple by going straight from stovetop to skillet.  Start off by browning your ground beef in an oven safe skillet and then after adding in the seasonings, you can push the ground beef to one side and spray the pan with cooking spray.  This ensures the eggs in the casserole doesn’t stick.

    ground beef in a skillet

    After that we can pour in our egg mixture which is just eggs, cheese, half and half, and salsa.  Easy peasy!

    In the oven it goes and after about 30 minutes, you have a dinner or meal prep lunch that the whole family will enjoy.

    Serve it with sour cream, avocado, and more salsa for even more flavor.

    Be sure you checkout these other keto friendly recipes:

    • Jalapeno Poppers
    • 7 Layer Dip
    • Chocolate Chia Seed Pudding
    • Chicken Soup with Spaghetti Squash Noodles
    KETO TACO PIE IN A BLUE SKILLET

    Keto Taco Pie

    This super delicious keto taco pie tastes just like a taco. I love to prep it early in the week and then lunch is ready to go!
    5 from 2 votes
    PRINT RECIPE PIN RECIPE
    Course: dinner, lunch
    Cuisine: Mexican
    Keyword: gluten free, keto taco pie recipe
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 6
    Calories: 393kcal
    Author: Jennifer Banz

    INGREDIENTS

    • 1 Pound Lean ground beef
    • 1 ½ teaspoons Cumin
    • ½ teaspoon Garlic powder
    • ½ teaspoon Smoked paprika
    • ½ teaspoon Kosher salt
    • ½ teaspoon Freshly ground black pepper
    • 10 Large Eggs, beaten
    • 1 Cup Half and half (this is half cream and half milk)
    • 1 Cup Salsa
    • 2 Cups Shredded Monterey Jack cheese

    INSTRUCTIONS

    • Preheat oven to 400F
    • In a large skillet over medium heat, cook the ground beef until cooked through and crumbled.
    • Add in the spices and stir until fully incorporated.
    • Spray the bottom of your skillet with cooking spray by pushing the ground beef to the side. Mix in the shredded cheese with the ground beef.
    • In a large mixing bowl, combine the beaten eggs, salsa, and half and half. Pour mixture on top of the ground beef and cheese.
    • Bake in a 400F oven for 30-45 minutes or until the eggs are set. Serve it with sour cream, avocado, and more salsa for even more flavor.

    WATCH HOW TO MAKE IT

    NUTRITION

    Calories: 393kcal | Carbohydrates: 3g | Protein: 33g | Fat: 27g
    « Keto Jalapeño Poppers
    Why it’s so Hard to Eat Keto Episode 1: The Live Life Keto Podcast »

    Reader Interactions

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      Recipe Reviews




    1. Michelle B says

      May 11, 2021 at 8:39 pm

      I don’t have a cast iron skillet. What else can I use?

      Reply
      • jenniferbanz says

        May 14, 2021 at 11:03 am

        You could transfer everything to a casserole dish after cooking the meat

        Reply
    2. Sally J. Busse says

      January 12, 2021 at 3:38 pm

      Hi Jennifer. I made this for the first time last week and it was absolutely delicious. All I had on hand was a deep pyrex glass dish and the mixture was just level to the top. It still cooked through ok and I had to watch it, but definitely a cast iron skillet would be best. Other than that (that’s on me) , I’ll definitely be making this as my go-to lunch/supper! Awesome and thank you!

      Reply
    3. Justin Thompson says

      September 30, 2020 at 10:43 pm

      5 stars
      Came out really well in a large cast iron skillet. May use a few less eggs next time to thin the egg layer a bit, otherwise, great!

      Reply
    4. Mary says

      September 30, 2020 at 10:35 am

      Can I use just milk and no half&half?

      Reply
      • jenniferbanz says

        October 02, 2020 at 9:56 am

        Yes

        Reply
    5. Tommy says

      September 28, 2020 at 9:06 pm

      Is that correct, 10 large eggs??

      Reply
      • jenniferbanz says

        October 02, 2020 at 9:57 am

        Yes

        Reply
    6. Jenni says

      September 28, 2020 at 3:36 pm

      She states it is 6 servings.

      Reply
    7. Sherry Thacker says

      September 28, 2020 at 1:10 pm

      Please add the serving sizes.

      Reply
      • Margaret Matties says

        March 17, 2021 at 3:37 pm

        Serving size is always at top of Recipe.

        Reply
    8. Kelly Simmers says

      September 28, 2020 at 10:52 am

      Jennifer, what is considered a serving portion on this recipe?

      Reply
      • jenniferbanz says

        October 02, 2020 at 9:58 am

        It makes 6 equal portions

        Reply
    9. Kristin McLendon says

      September 28, 2020 at 9:50 am

      I was under the impression that half and half isn’t keto friendly. Can heavy cream be used instead?

      Reply
      • jenniferbanz says

        October 02, 2020 at 10:01 am

        1 cup of half and half has 8 carbs and 320 calories
        1 cup of heavy cream has 6.4 carbs and 800 calories

        You may choose whichever you like. I personally would rather have less than half the calories with only 1.5 more carbs for the whole recipe.

        Reply
        • Tracy W says

          July 15, 2022 at 5:01 pm

          5 stars
          My husband hit a wall until we learned to count calories. I came here for the recipes, and stayed because of all the education I get in the reviews.

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    Hey there, I'm Jennifer! I’m the voice, author, and creator behind Low Carb with Jennifer and Live Life Keto. 

    I've been cooking low carb/keto for the past 10 years and it has helped me shed over 70 pounds!

    My keto recipes reflect my philosophy on cooking...everything needs to be easy, fast, exceptionally delicious, and use common ingredients.

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