This low carb taco pie will make Taco Tuesday a reality again.
- 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
- Preheat oven to 350 degrees. Spritz two 9 inch round or 9×13 inch casserole dishes with nonstick cooking spray.
In a large mixing bowl, stir together the cooked meat, garlic, and taco seasoning. Spread the beef mixture equally between the baking dishes.
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.
Top both casseroles with cheese.
Bake for 30 to 35 minutes or until the center is set. Allow the casserole to rest about 5 minutes before slicing.
Serve with taco toppings like black olives, salsa, jalapenos, sour cream, etc.
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