Place one tortilla on the bottom of the pie dish. Place oil and ground beef in a skillet over medium heat and cook for 5-7 minutes until no longer pink. Add onion, chili powder, salt and pepper and stir to combine. Let cook for …
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1 pound ground beef (preferably grass-fed) 1 packet taco seasoning ((be sure it is free of MSG, starches, and any additives)) 3 green onions (thinly sliced) 1/4 cup salsa 1 cup Mexican blend …
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Layer the taco meat in the bottom of a well-greased pie pan. In a mixing bowl, whisk together the eggs, heavy whipping cream, green onions, green chilis, salsa and one cup of the cheese. Pour the egg mixture over the meat in the pie pan and sprinkle remaining cheese on top.
Grab a pie dish (it is a taco PIE, after all!) and grease it. You can use a keto-friendly oil like olive or even something like bacon grease or ghee. Then, layer the cooked beef on the bottom. Pour the egg mixture over the top, then sprinkle a little extra cheese over top. Bake until the eggs are cooked.
This Low-Carb Crustless Taco Pie is a spicy crustless quiche. It’s loaded with ground beef that is spiced up with taco seasoning, green onions, cheese, and salsa. Top it with whatever you like on your tacos–sour cream, guacamole, diced tomatoes, chopped onions, or whatever else you love.
Taco pie is typically made with carb-heavy ingredients. But this version cuts the carbs and amps up the flavor too! This dish is also packed with protein thanks to a delicious combination of eggs, cheese, and ground beef. Plus, each bite is perfectly seasoned with salsa and taco seasoning, too. This one is a fiesta for your senses!