Craving your grandma’s cheeseburger pie? Try this spicy, crustless taco version that keeps the comfort but skips the carbs.
There are some meals that hit you right in the nostalgia—and for me, it’s that old-school Bisquick cheeseburger pie and it’s taco pie-version cousin. You know the ones: browned beef, cheesy topping, and that golden, fluffy crust you pulled out of the oven just in time for a weeknight dinner. It was easy, it was filling, and it was comfort food in a casserole dish.
Of course, now that I cook keto for myself and for clients, a Bisquick-laced pie is off the table. But this recipe? This keto taco pie is the low-carb answer to that craving—and honestly, I think it tastes better this way!
This keto taco pie is just bursting with flavor and the base is sublime. It’s still packed with all that beefy, cheesy taco-pie goodness, bringing a punch of heat from spicy taco seasoning and some jalapeños. But I substituted this delicious, keto-friendly, cheesy, eggy base that creates a pie that feels like a cross between a taco, a crustless quiche, and your favorite Tex-Mex casserole.
What I love most about this recipe is that it’s as versatile as it is simple. The base is taco-seasoned beef and cheese—always a win—but the magic happens when the eggs and cream bake into a soft, custardy texture that holds everything together without needing any flour or filler. It slices cleanly, stores well, and reheats like a dream.
And taco pie is a total crowd-pleaser, for kids and adults alike. This is one of those dishes that doesn’t feel like diet food. It feels like something you’d want to make again and again. Which I do.
Dress up your keto taco pie
The pie itself is a powerhouse of flavor, but what really takes this over the top are sie toppings. Think of it like taco night in casserole form. Here are some crave-worthy ways to top your taco pie with extra Mexican food-inspired ways, and all of them are keto-friendly.
Classic taco style: Spoon on a dollop of sour cream, some chunky salsa, and put a few slices of avocado or some guacamole on top.
Tex-Mex crunch: Drizzle on some keto taco sauce, add a sprinkle of crushed pork rinds, pile on some crumbled queso fresco, and top with pico de gallo.
Spicy kick: Add some chopped jalapeños, some chopped habanero peppers (if you like it really hot), a drizzle of low-carb hot sauce, or some red pepper flakes to turn up the heat.
Huevos rancheros style: This is my favorite way to eat this taco pie (because I believe everything from a salad to a steak tastes better with a runny egg on top!). Top a slice of this pie with a runny poached or fried egg, a spoonful of salsa, and a spoonful of queso.
Whether you keep it simple or go big with toppings, this taco pie delivers the full taco pie experience without all the carbs.
How do I store leftovers?
This keto taco pie keeps beautifully in the fridge or freezer. To refrigerate, let the pie cool completely, then store slices or the whole pie in an airtight container in the fridge for up to 4 days. You can also cover the entire pie dish in plastic wrap or foil if you’re planning to reheat it as a whole. This taco pie also freezes well, up to 2 months. Freeze slices or the whole pie in a freezer-safe bag or container. Thaw in the fridge overnight before reheating.
Similar recipes to try
If you’re loving the bold, cheesy, beef-forward magic of this delicious taco pie, then these three recipes would be perfect to try next. First up, Keto Cheeseburger Pie is a direct play on the famous Bisquick version without all the carbs but all that comfort-food deliciousness. Next, these Keto Taco Cheeseburgers take taco and burger flavors and smash them together into handheld patties that kids just adore. Finally, this deeply satisfying Taco Lasagna brings all the layered indulgence of lasagna straight to your fork in a hearty Tex-Mex casserole that’s just bursting with spicy taco goodness.
Keto Taco Pie Recipe – Crust-Free Low-Carb
Ingredients
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon cayenne (optional, can add more/less to taste)
- 1/4 teaspoon salt
- 1 pound ground beef (85/15)
- 1/3 cup onion diced
- 1 jalapeño minced
- 5 eggs
- 3/4 cup heavy cream
- 1 cup shredded Mexican cheese blend (or cheddar)
Instructions
- Preheat oven to 350°F. Spray a round pie plate with nonstick cooking spray, and set aside for now.
- Prepare the taco seasoning. Mix all the spices and salt together in a small bowl and set aside.
- Place a skillet over medium heat, and spray with just a little cooking spray. Add the ground beef, onion, and jalapeño. Cook, stirring and breaking meat apart every few minutes, until beef is browned. If needed, drain off excess fat (leave a little as it will help the spices blend with the meat).
- Mix in the spice blend and cook for another 1-2 minutes, then pour the beef mixture into your prepared pie plate.
- In a mixing bowl, whisk together the eggs and heavy cream. Slowly pour over the beef mixture so it sinks into the meat. Top casserole with cheese.
- Place in the oven and bake for 30 to 35 minutes at 350 degrees, or until the casserole has set. Allow the dish to rest about 5 minutes before slicing.
- Serve as is, or with toppings like salsa, sour cream, guacamole, etc. Enjoy!
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