Keto Taco Pie

When dinner time rolls around, it’s easy to crave something comforting but still stay on track with keto goals. This keto taco pie is the perfect solution—it’s hearty, flavorful, and totally satisfying without piling on carbs. Imagine all your favorite taco flavors baked into one delicious, golden-topped pie. You get the spice, the cheese, and the savory filling in every bite, and the best part is it’s completely low carb.

This crustless taco pie makes weeknight dinners feel special without the fuss. There’s no need to make a traditional crust, which not only keeps it keto-friendly but also simplifies prep. Ground beef, taco seasoning, and fresh veggies come together with creamy cheese to create a dish that’s warm, cheesy, and packed with flavor. Every slice is like a mini taco without the tortilla.

Beyond being an easy keto dinner, this low carb taco pie is versatile too. You can swap in ground turkey or chicken, add extra vegetables, or adjust the spice level to suit your taste. It’s also a hit with the whole family—everyone gets excited for taco night when this pie comes out of the oven. Plus, leftovers reheat beautifully, making it a convenient option for meal prep.

Whether you’re new to keto or just love a simple, delicious weeknight meal, this taco pie is a recipe you’ll turn to again and again. It proves that low carb eating doesn’t have to feel restrictive—it can be bold, cheesy, and satisfying.

Why You’ll Love It

• All the taco flavors, no guilt – You get the spicy, cheesy, savory goodness of tacos without worrying about carbs or bread. Every bite hits that comfort-food spot.
• Simple and quick to make – With no crust to fuss over, prep takes minutes and baking is easy. Perfect for busy weeknights or when you want a stress-free keto dinner.
• Versatile and customizable – Swap meats, add extra veggies, or adjust spices to your taste. This low carb taco pie adapts to whatever you have in your fridge.
• Family-friendly and satisfying – Even picky eaters love it! It’s hearty enough to feel like a full meal but light on carbs, so everyone can enjoy it guilt-free.
• Great for leftovers – Bake once, enjoy twice (or more). This crustless taco pie reheats beautifully, making it ideal for meal prep or quick lunches the next day.

Ingredients

For the Filling:

• 1 lb (450g) ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 cup diced tomatoes (canned or fresh)
• 2 tbsp taco seasoning

For the Topping:

• 1 ½ cups shredded cheddar cheese
• ½ cup sour cream
• 2 large eggs, lightly beaten
• ¼ cup chopped fresh cilantro (optional)

Ingredient Notes

• I always use fresh garlic instead of pre-minced—it adds so much more flavor.
• Don’t skip the taco seasoning! It’s what makes this low carb taco pie taste like your favorite taco night.
• Cheddar cheese is my go-to here—melts perfectly and gives that gooey, comforting top layer.
• A little cilantro sprinkled on top at the end adds freshness and a pop of color.
• If you like a little extra creaminess, the sour cream mixed into the topping keeps every slice rich and satisfying.

Kitchen Equipment Needed

• Oven – For baking the taco pie to golden, melty perfection. My favorite is a reliable conventional oven for even cooking.
• 9-inch pie dish or baking dish – Holds everything together; I love using a glass dish so I can see all the layers.
• Skillet or frying pan – To cook the ground beef and veggies; a nonstick pan makes cleanup a breeze.
• Mixing bowls – For combining the topping ingredients; I usually keep a medium and a small bowl handy.
• Spatula or wooden spoon – For stirring the filling and scraping every bit of goodness from the pan.
• Measuring cups and spoons – Ensures the perfect balance of cheese, seasoning, and eggs every time.

Instructions

Step 1: Preheat and Prep

• Preheat your oven to 375°F (190°C).
• Lightly grease your 9-inch pie dish or baking dish with butter or cooking spray.
• Pro tip: Greasing the dish well prevents sticking and makes cleanup so much easier.

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Step 2: Cook the Filling

• Heat a skillet over medium heat and add the ground beef. Break it apart with a spatula.
• Add the diced onion, bell pepper, and garlic. Cook until the beef is browned and veggies are soft, about 5–7 minutes.
• Stir in the taco seasoning and diced tomatoes. Mix well to combine all the flavors.
• Pro tip: Let the mixture simmer for 2–3 minutes to let the seasoning fully bloom—it makes a huge difference in flavor.

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Step 3: Prepare the Topping

• In a medium bowl, combine the eggs, sour cream, and half of the shredded cheddar cheese. Whisk until smooth.
• Pro tip: Whisk continuously to prevent lumps and ensure a creamy, even topping.

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Step 4: Assemble the Pie

• Spoon the cooked filling into your prepared baking dish, spreading it evenly.
• Pour the egg and cheese mixture over the top, gently spreading it to cover the filling.
• Sprinkle the remaining cheddar cheese on top.

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Step 5: Bake the Pie

• Place the dish in the preheated oven and bake for 25–30 minutes, or until the topping is set and golden.
• Pro tip: If the top starts browning too quickly, cover loosely with foil for the last 5–10 minutes of baking.

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Step 6: Garnish and Serve

• Remove from the oven and let it rest for 5 minutes before slicing.
• Sprinkle chopped cilantro on top if desired.
• Serve warm and enjoy!

Tips and Tricks for Success

• Don’t overcook the beef – Slightly undercooked is better since it will continue cooking in the oven.
• Use a glass or ceramic dish – Helps the pie cook evenly and lets you see the layers.
• Let it rest before slicing – Gives the pie time to set, making cleaner slices.
• Customize spice level carefully – Start with less taco seasoning and adjust to taste; you can always add more after baking.
• Keep veggies uniform – Dice bell peppers and onions evenly so they cook at the same rate as the beef.

Ingredient Substitutions and Variations

• Meat swaps – Use ground turkey, chicken, or even a plant-based alternative instead of beef.
• Cheese options – Pepper jack or mozzarella can replace cheddar for a different flavor profile.
• Vegetable additions – Zucchini, mushrooms, or corn (if not strictly keto) can be stirred in for extra texture.
• Extra creaminess – Add a dollop of cream cheese to the topping mixture for a richer pie.
• Spice adjustments – Add jalapeños or hot sauce for more heat, or leave out for a milder version.

Serving Suggestions

• I love serving this keto taco pie with a fresh green salad—it adds a crisp, refreshing contrast to the cheesy, savory filling.
• Spoon a little guacamole or sliced avocado on top for extra creaminess and healthy fats.
• Pair it with a side of roasted vegetables, like zucchini or bell peppers, for a colorful, low-carb plate.
• Serve with a dollop of sour cream and a sprinkle of chopped cilantro—it makes every bite feel indulgent.
• For a fun twist, turn leftover slices into mini taco cups by reheating and topping with shredded lettuce and diced tomatoes.

Storage and Reheating Instructions

• Refrigerate leftovers – Store in an airtight container for up to 4 days.
• Freeze for later – Wrap individual slices in foil or plastic wrap, then place in a freezer-safe bag for up to 2 months.
• Reheat in the oven – Cover with foil and bake at 350°F (175°C) for 10–15 minutes until warmed through.
• Reheat in the microwave – Place a slice on a microwave-safe plate and heat for 1–2 minutes, checking halfway.
• Refresh the topping – Add a sprinkle of fresh cheese or a small dollop of sour cream after reheating for extra creaminess.

Frequently Asked Questions

Can I make this taco pie ahead of time?

Absolutely! You can prepare the filling a day in advance and store it in the fridge. Just assemble and bake when you’re ready to eat.

Can I use other meats besides beef?

Yes! Ground turkey, chicken, or even plant-based meat alternatives work perfectly in this crustless taco pie.

Is this recipe freezer-friendly?

Definitely. Slice it into portions, wrap tightly, and freeze for up to 2 months. Reheat in the oven or microwave before serving.

Can I make it spicier or milder?

Yes, adjust the taco seasoning to your taste or add extra jalapeños for heat. You can also tone it down if you prefer a milder flavor.

Do I have to use cheddar cheese?

Not at all! Mozzarella, pepper jack, or a blend of cheeses works beautifully. Pick what melts well and suits your taste.

Can I add more vegetables?

Absolutely—zucchini, mushrooms, or extra bell peppers can be added to boost flavor and nutrition. Just chop them evenly so they cook at the same rate as the meat.

Did you try this keto taco pie? Let me know in the comments how it turned out—I love hearing your tips and twists!