If you read last month’s issue, you know I appreciate my wife Heather for restoring deliciousness to my life after I went keto.
This Men’s Issue coincides with Father’s Day. So here’s a recipe of Heather’s that puts my son and me in full caveman mode, silently shoving forkful after forkful into our mouths.
Peanut butter and jelly, chicken and waffles, bagels and cream cheese—some foods, when combined, become greater than the sum of their parts.
Simply put: tacos + pie = one very grateful father.
Crustless Taco Pie
An easy and quick low-carb family favorite. And with no gluten and no added sugar, it's sinfully delicious without the sin.
- Prep: 20 min
- Cook: 40 min
- Makes: 8 servings
Ingredients
- 1 lb ground beef
- 3 t taco seasoning
- ⅔ cup heavy whipping cream
- 4 large eggs
- ⅓ cup chunky salsa
- 1 ¼ cup shredded cheddar cheese
- ½ tsp garlic salt
- ¼ tsp ground black pepper
Prep:
- Preheat your oven to 350° F degrees, and make sure your rack is in the center.
- Grease a 9” pie pan and set it aside.
- Brown the ground beef on medium heat in a non-stick skillet until the beef is cooked through all the way. Break up the ground beef pieces while you’re cooking. It will take about 7-8 minutes in total to cook.
- Drain the grease.
- Add the taco seasoning to the same pan the ground beef is in and mix until combined. (You do NOT need to add extra water to the ground beef taco mixture like if you were making tacos; you’ll be adding additional liquid to meat in a later step.)
Assemble:
- Spoon the seasoned ground beef mixture into the greased pie pan.
- In a small bowl, combine the heavy cream and eggs together, then add the salsa, 1 cup of shredded cheese, garlic salt, and pepper.
- Carefully pour the cheese and cream mixture over the top of the ground beef in the pie pan.
- Sprinkle with a little more shredded cheese. I use about an extra ¼ cup.
Bake:
- Bake for 35 to 40 minutes, or until it’s baked through and the egg/cream mixture has set.
- Be sure to check your pie after 35 minutes and then put it back in five-minute increments if needed.
- Let cool on a baking rack for five minutes before serving.
Recipe Tips
- While it may be tempting to substitute almond milk or regular milk for heavy cream, I don’t recommend it. Not only is heavy cream basically zero carbs, but it also makes the final product extra creamy and decadent. If you substitute another liquid, it might not turn out as firm.
- Store-bought taco seasoning often contains sugar. To keep the carb count low, make your own taco seasoning, and read the label on your salsa.
- Start with the basic recipe and add, or top with, all of your family's favorites: avocado, salsa, tomatoes, cilantro, additional cheese—everyone gets to customize their taco pie. Other delicious yet optional add-ons: sour cream, guacamole, shredded lettuce, or olives.
For Vegetarians:
If you’re vegetarian like our family, Heather substitutes 14 oz. of extra-firm tofu as follows:
- Drain tofu for about an hour before cooking.
- Preheat oven to 420.
- Break tofu up into crumbles.
- Add about 2 tablespoons of avocado oil and taco seasoning to your liking; mix until blended.
- Cover a baking sheet in parchment paper and spread the tofu flat.
- Cook for about 15 min and then stir up the tofu and cook for another 15 minutes.
- Use tofu to replace the meat in the recipe.