Taco Tuesday is a favorite in the Stewart household. It’s a meal everyone will run to the table when announced. Low Carb Crustless Taco Pie means you can keep Taco Tuesday in the rotation without sabotaging your low carb lifestyle. It’s a win for everyone.
Low Carb Crustless Pie Recipe
Low Carb Crustless Taco Pie will add some variety to your Taco Tuesday! I love it because it is low carb and is so easy to prepare in a casserole dish but doesn’t sacrifice the delicious flavor.
We always finish off this dish in one sitting, but you can double the recipe to freeze for a convenient dinner another day!! Believe me, after preparing this once, your family will certainly be begging for it again!
How do I prepare Low Carb Crustless Taco Pie?
If you have the taco meat already batched cooked in your freezer, then this recipe is even easier to prepare and serve. It’s ok if you don’t because the recipe is pretty easy regardless. Your family will eat both pans so if you want to make any for the freezer, increase the recipe.
Preheat oven to 350 degrees. Spritz your pans with some non stick cooking spray to make clean up easier. Whoever does the dishes will thank you, trust me. If you haven’t browned the ground beef, do it now.
In your large mixing bowl, combine the cooked meat, garlic, and taco seasoning. Mix it all together thoroughly. Spread the beef mixture between the 2 baking pans. Set aside while you make your egg mixture.
You could use a separate mixing bowl for this next step, but I usually reuse the meat bowl. It’s empty and means one less bowl to clean later. Mama has better things to do than wash dishes. Yes and amen.
In a bowl of your choosing , crack the eggs. Add the heavy cream and whisk together until combined. Pour half over each beef mixture so it sinks into the meat. Top each casserole with cheese. Don’t be stingy with the cheese. Cheese solves everything.
Bake for 30- 35 minutes or until egg center is set. Let stand for 5 minutes before serving. Top with your favorite toppings like black olives, salsa, sour cream, etc.
How to Freeze the Low Carb Crustless Taco Pie
Making freezer meals is convenient because you can put the food together when you have the spare time to do so and then put the meal in the freezer for a night where you do not have much time to make anything. The Low Carb Crustless Taco Pie is a dish you can store in the freezer for up to four months.
In order to freeze this meal, you can assemble the casserole, and then before you cook it wrap it with plastic wrap, then with a layer of aluminum foil. Then place it in the freezer after you label it with it’s name and cooking instructions.
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Here are several more taco recipes from my blog!
Large Family Sheet Pan Taco Pizza + TONS of TACO RECIPE IDEAS for Big Families
Large Family Instant Pot Taco Pasta
Low Carb Taco Soup for the Instant Pot or Slow Cooker
Low Carb Crustless Taco Pie
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This low carb taco pie will make Taco Tuesday a reality again.
Ingredients
- 3 pounds ground chuck, browned and drained
- 4 to 6 tablespoons taco seasoning
- 12 eggs
- 4 cloves garlic, minced
- 2 cups heavy cream
- 2 cups shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees. Spritz two 9 inch round or 9×13 inch casserole dishes with nonstick cooking spray.
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In a large mixing bowl, stir together the cooked meat, garlic, and taco seasoning. Spread the beef mixture equally between the baking dishes.
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In a separate mixing bowl, whisk together the eggs and heavy cream. Slowly pour half over each beef mixture so it sinks into the meat.
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Top both casseroles with cheese.
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Bake for 30 to 35 minutes or until the center is set. Allow the casserole to rest about 5 minutes before slicing.
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Serve with taco toppings like black olives, salsa, jalapenos, sour cream, etc.
Notes
FREEZER MEAL DIRECTIONS
Make extra for the freezer. Stop at the baking step and wrap for freezer. Take out 24 hours in advance to thaw in fridge. Cook as directed.
Keywords: taco, low carb, dinner
The whole family is sure to gobble this down and ask for seconds. It’s a great meal full of flavor not carbs. I like to place the toppings on the table allowing everyone to make their own piece.
You can make several of these pies and store them in the freezer. Stop at the baking part and wrap as usual. They will keep in the freezer for up to 6 months.
Batch cook taco meat in the slow cooker!
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