KETO TACO PIE
4.94 - 31 votes
DID YOU KNOW?
has an unclear etymology. It might be coming from silver miners that were using explosive charges in plug form - made of paper wrapped around gunpowder. They then used tortillas wrapped around ground beef, and called them after their explosive "tacos"
– 1 pound Ground beef – 1/4 cup Chopped onion – 1 small green chili – 3 tablespoons Homemade taco seasoning – 4 large Eggs – 1/4 tablespoon Keto Salsa Sauce – 2/3 cup Heavy cream – 1 cup Shredded Monterey Jack cheese OPTIONAL – 1/2 teaspoon Salt
Warm coconut oil in a large frying pan over medium heat. Stir in onion and cook for 1-2 minutes until fragrant.
Stir in ground beef, breaking it apart into tiny pieces to evenly cook the meat on all sides.
Add Chili and Seasoning
When the beef is cooked - the meat is not red - stir in diced chili and taco seasonings. Keep cooking for 1 minute, constantly stirring to flavor the meat. Taste the meat and add salt if needed.
Grease a deep 9-inch round dishpan with coconut oil.
Remove the frying pan from heat, and using a slotted spoon, transfer the cooked meat into the prepared deep dish pan. Make sure you drain the meat well with the spoon to avoid adding meat juice that can make the pie wet
Prepare Egg Mixture
In another large mixing bowl, beat eggs with salsa sauce and heavy cream. Stir in half the shredded cheese.
Pour Egg Mixture in Pan
Pour the egg mixture into the deep dish pan, over the cooked meat.
Stir Taco Pie
Gently stir with a spoon to combine and prevent the egg mixture from staying on top.
Add Shredded Cheese
Sprinkle the remaining shredded cheese on top of the pan.
Bake for 30-35 minutes or until the pie is set, in an oven preheated to 350ºF (180°C).
Cool down 10 minutes before slicing into 8 even slices.
Add the toppings on the entire pie only if the whole pie will be eaten all at once - toppings don't rewarm well. Otherwise, add the toppings per slice just before eating.
NET CARBS FAT PROTEIN
Serving: 1 Slice Makes: 8 Slices
Prep: 30 Minutes Cook: 30 Minutes
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