Low Carb Taco Pie is low carb, gluten free, delicious and quick and easy!
One of our favorite meals made with taco meat is Low Carb Taco Pie. I wondered if it may have an “eggy” flavor, but it doesn’t. It tastes like taco in a pie or biscuit type top. It does not taste like it would have absolutely no flour or gluten in it! Yay! I got this recipe from alldayidreamaboutfood and adapted it to make it simpler.
One of my kitchen hacks is to have taco meat prepared and ready to go in the freezer so that makes this even quicker and easier. I use my Homemade Taco Seasoning and make up a big batch. It goes into the freezer in one pound containers to pull out for easy meals when I need them.
I made Low Carb Taco Pie for dinner with boiled zucchini for me and added Butternut Squash Barley Risotto (recipe coming soon) for the guys as a higher carb option. They didn’t even realize the Taco Pie was low carb though!
Here are other meals I made with the taco meat:
To print the recipe for Low Carb Taco Pie, click HERE.
1-1.5 pounds cooked taco meat
1 cup heavy cream
1 Tbsp minced garlic
1 cup shredded cheddar cheese
Spread taco meat in a greased 7×11 or 9×9 baking dish. (Sorry, I almost forgot to take the picture before the next step. :))
Combine other ingredients and pour over taco meat.
Cover with shredded cheese.
Bake in a preheated 350* oven for about 40 minutes or until the center is set and cheese browned.
Let sit for 5 minutes before serving.
Serve with sour cream if desired.
Makes 8 servings
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If you want nutritional information for a recipe, I suggest entering the recipe into my fitness pal or your favorite calorie counter page and that will calculate it for you. Also, you can put in exactly what you used so it is the most accurate.