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!
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.
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:
Keto Taco Pie
INGREDIENTS
- 1 Pound Lean ground beef
- 1 1/2 teaspoons Cumin
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Smoked paprika
- 1/2 teaspoon Salt
- 1/2 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.
Sally J. Busse says
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!
Justin Thompson says
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!
Mary says
Can I use just milk and no half&half?
jenniferbanz says
Yes
Tommy says
Is that correct, 10 large eggs??
jenniferbanz says
Yes
Jenni says
She states it is 6 servings.
Sherry Thacker says
Please add the serving sizes.
Kelly Simmers says
Jennifer, what is considered a serving portion on this recipe?
jenniferbanz says
It makes 6 equal portions
Kristin McLendon says
I was under the impression that half and half isn’t keto friendly. Can heavy cream be used instead?
jenniferbanz says
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.