Name: Crustless Keto Taco Pie Recipe
Ingredients: For the Meat Base: Ground Beef: 1.5 lbs (preferably 80/20 or 85/15 for flavor and fat content, crucial for keto) Why this choice? Ground beef provides a rich, savory flavor and the necessary fat content for a ketogenic diet. The higher fat percentage also keeps the meat moist. You can substitute with ground turkey or chicken, but you may need to add a little extra healthy fat like avocado oil during cooking.; Yellow Onion: 1 medium, finely chopped (approximately 1 cup) Why this choice? Onions form a foundational aromatic base, adding sweetness and depth. While onions do contain carbs, in moderation, they are acceptable and add significant flavor.; Bell Pepper: 1 medium (any color – green, red, yellow, or orange), chopped (approximately 1 cup) Why this choice? Bell peppers add a slight sweetness, vibrant color, and a pleasant crunch, even after baking. They are also relatively low in carbs and provide essential vitamins.; Taco Seasoning: 1 packet (approx 1 oz) of low-sugar, keto-friendly taco seasoning OR 2-3 tablespoons of homemade taco seasoning. Why this choice? This is where the signature taco flavor comes from! Opt for brands with minimal fillers and sugars, or make your own blend (chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, pepper, and a pinch of cayenne).; Canned Diced Tomatoes with Green Chilies (e.g., Ro*Tel): 1 can (10 oz), well-drained. Why this choice? This adds moisture, a tangy tomato flavor, and a mild kick from the green chilies. Draining is key to prevent a watery pie.; Water or Beef Broth: 1/4 cup (if needed, to help seasonings incorporate if mixture is too dry after adding taco seasoning); For the Creamy Keto Binder & Topping: Cream Cheese: 4 oz, full-fat, softened to room temperature. Why this choice? Cream cheese adds incredible richness, creaminess, and helps bind the pie together. Full-fat is essential for keto.; Sour Cream: 1/2 cup, full-fat. Why this choice? Sour cream contributes to the creamy texture and adds a pleasant tang that complements the taco spices.; Large Eggs: 4, lightly beaten. Why this choice? Eggs are the primary binder that gives the pie its structure, holding everything together once baked. They also add protein and healthy fats.; Shredded Cheddar Cheese (or Mexican Blend): 2 cups (approx 8 oz), divided. Why this choice? Cheese is a keto superstar! It adds flavor, fat, and that irresistible gooey, melted topping. Using a blend can add more complexity. You’ll use some in the mixture and some on top.; Salt: 1/2 teaspoon (or to taste, be mindful of salt in taco seasoning and cheese).; Black Pepper: 1/4 teaspoon (or to taste).; Optional for Cooking: Avocado Oil or Olive Oil: 1 tablespoon (if using very lean ground meat).

Ingredients

For the Meat Base:
- Ground Beef: 1.5 lbs (preferably 80/20 or 85/15 for flavor and fat content, crucial for keto)
  - Why this choice? Ground beef provides a rich, savory flavor and the necessary fat content for a ketogenic diet. The higher fat percentage also keeps the meat moist. You can substitute with ground turkey or chicken, but you may need to add a little extra healthy fat like avocado oil during cooking.
- Yellow Onion: 1 medium, finely chopped (approximately 1 cup)
  - Why this choice? Onions form a foundational aromatic base, adding sweetness and depth. While onions do contain carbs, in moderation, they are acceptable and add significant flavor.
- Bell Pepper: 1 medium (any color – green, red, yellow, or orange), chopped (approximately 1 cup)
  - Why this choice? Bell peppers add a slight sweetness, vibrant color, and a pleasant crunch, even after baking. They are also relatively low in carbs and provide essential vitamins.
- Taco Seasoning: 1 packet (approx 1 oz) of low-sugar, keto-friendly taco seasoning OR 2-3 tablespoons of homemade taco seasoning.
  - Why this choice? This is where the signature taco flavor comes from! Opt for brands with minimal fillers and sugars, or make your own blend (chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, pepper, and a pinch of cayenne).
- Canned Diced Tomatoes with Green Chilies (e.g., Ro*Tel): 1 can (10 oz), well-drained.
  - Why this choice? This adds moisture, a tangy tomato flavor, and a mild kick from the green chilies. Draining is key to prevent a watery pie.
- Water or Beef Broth: 1/4 cup (if needed, to help seasonings incorporate if mixture is too dry after adding taco seasoning)

For the Creamy Keto Binder & Topping:
- Cream Cheese: 4 oz, full-fat, softened to room temperature.
  - Why this choice? Cream cheese adds incredible richness, creaminess, and helps bind the pie together. Full-fat is essential for keto.
- Sour Cream: 1/2 cup, full-fat.
  - Why this choice? Sour cream contributes to the creamy texture and adds a pleasant tang that complements the taco spices.
- Large Eggs: 4, lightly beaten.
  - Why this choice? Eggs are the primary binder that gives the pie its structure, holding everything together once baked. They also add protein and healthy fats.
- Shredded Cheddar Cheese (or Mexican Blend): 2 cups (approx 8 oz), divided.
  - Why this choice? Cheese is a keto superstar! It adds flavor, fat, and that irresistible gooey, melted topping. Using a blend can add more complexity. You’ll use some in the mixture and some on top.
- Salt: 1/2 teaspoon (or to taste, be mindful of salt in taco seasoning and cheese).
- Black Pepper: 1/4 teaspoon (or to taste).

Optional for Cooking:
- Avocado Oil or Olive Oil: 1 tablespoon (if using very lean ground meat).

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Instructions

Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease your chosen pie plate or baking dish with butter, avocado oil, or cooking spray. This prevents sticking and makes serving much easier. Set aside.

Sauté Aromatics: If using, heat the avocado or olive oil in your large skillet over medium-high heat. Add the chopped onion and bell pepper. Sauté for 4-5 minutes, or until the onions are translucent and the peppers have softened slightly. This step builds a crucial layer of flavor.

Brown the Ground Beef: Add the ground beef to the skillet with the onions and peppers. Break it apart with a spatula and cook, stirring occasionally, until it’s browned and no longer pink (about 7-10 minutes). As it cooks, the fat will render, and the meat will develop a rich color.

Drain Excess Fat: Once the beef is thoroughly browned, carefully tilt the skillet and spoon out any excess grease. This is important to prevent the pie from becoming overly greasy. If you’re using very lean meat, you might not have much fat to drain.

Season the Meat: Sprinkle the taco seasoning over the meat and vegetable mixture. Stir well to ensure everything is evenly coated. If the mixture seems too dry, add the 1/4 cup of water or beef broth and stir to create a slight sauce that helps the seasonings meld.

Add Tomatoes & Chilies: Stir in the well-drained can of diced tomatoes with green chilies. Cook for another 2-3 minutes, allowing the flavors to meld and any excess liquid to evaporate slightly. You want a flavorful, moist mixture, not a soupy one. Remove from heat and let it cool slightly for a few minutes.

Prepare the Creamy Binder: In a medium mixing bowl, combine the softened cream cheese and sour cream. Use a whisk or electric hand mixer to beat them together until smooth and well combined. This is easier if the cream cheese is truly at room temperature.

Incorporate Eggs and Cheese: Add the lightly beaten eggs to the cream cheese mixture, along with 1 cup of the shredded cheddar cheese (or Mexican blend), salt, and pepper. Whisk until everything is just combined. Be careful not to overmix once the eggs are in; overmixing can make the final texture a bit tough.

Combine Meat and Binder: Gently fold the slightly cooled taco meat mixture into the egg and cheese mixture. Stir until everything is evenly distributed. The goal is to have a cohesive filling where every bite has a bit of everything.

Assemble the Pie: Pour the combined mixture evenly into your prepared pie plate or baking dish. Spread it out smoothly with a spatula.

Top with Remaining Cheese: Sprinkle the remaining 1 cup of shredded cheese evenly over the top of the pie. This will create a beautiful, golden-brown, bubbly crust.

Bake to Perfection: Place the pie in the preheated oven. Bake for 30-35 minutes, or until the pie is set, the edges are lightly browned, and the cheese on top is melted and bubbly. The center should not jiggle excessively when gently shaken. If the top starts to brown too quickly, you can loosely tent it with aluminum foil for the last 10 minutes of baking.

Rest Before Serving: Once baked, remove the Crustless Keto Taco Pie from the oven and let it rest for at least 10-15 minutes before slicing and serving. This crucial step allows the pie to set further, making it much easier to cut into neat slices and preventing it from falling apart. The flavors also continue to meld during this time.

Nutrition

Serving Size: One Normal Portion
Calories: 500-600
Fat: 40-50g
Carbohydrates: 5-8g
Protein: 30-35g