Oh, you guys, you know how hectic Tuesdays get, right? I swear, by 5 PM, I’m usually staring into the pantry wondering how I can magic up dinner without ordering pizza for the fourth time this month. Well, I finally perfected this ridiculously easy, flavor-packed dish that has basically saved my sanity: the Crustless Taco Pie!
Forget fussy pastry and weird ingredient lists. This isn’t your average casserole; it’s everything you love about a hearty taco bake, minus the carb-heavy shell. It’s low-carb, super high on cheesy, savory goodness, and the cleanup is a dream. Seriously, this Crustless Taco Pie is the quick-fix dinner I wish I had discovered years ago. It’s so simple, I almost feel guilty serving it!
Why This Crustless Taco Pie Is Your New Weeknight Favorite
Honestly, this Crustless Taco Pie solved so many of my weeknight dinner dilemmas. I mean, who doesn’t love tacos but sometimes you just don’t want the mess of shells or the fuss of assembling individual plates? Trust me, this savory bake is the answer you’ve been looking for.
- It’s truly low-carb! We skip the crust, so it fits perfectly into our keto goals when we need something comforting.
- Cleanup is a breeze. It’s mostly one pan—the skillet for the meat and the pie plate for baking. Done!
- The flavor is gigantic. It tastes exactly like your favorite seasoned ground beef filling, just rich and cradled in creamy cheese and egg.
If you need more low-carb inspiration after you fall in love with this, check out my recipe for the best keto taco casserole, too!
Gathering Ingredients for Your Crustless Taco Pie
Okay, listen up, because the key to a perfect, structurally sound Crustless Taco Pie is making sure your components are ready to go when you are. This isn’t the kind of dish where you can stop midway to soften cream cheese! That’s why I always stick to the list, especially when it comes to how things are prepped.
Essential Components for the Crustless Taco Pie
When you pull out your ingredients, just make sure they look exactly like this, ready for assembly. Trust me, the texture depends on the prep work!
- 1 pound ground beef. I usually grab the 80/20 because the fat helps keep things flavorful when we skip the crust.
- 1 full packet of taco seasoning mix—or if you’re feeling ambitious, use my homemade blend!
- 1 cup of water for simmering everything nicely.
- 8 ounces of cream cheese. This is huge: It absolutely has to be fully softened to room temperature, no shortcuts here!
- 1 cup of sour cream—full fat usually gives the best richness.
- 2 cups of shredded cheddar cheese. Don’t pre-shred it yourself; buy the block and grate it! It melts so much better.
- 4 large eggs, lightly beaten in a bowl.
- 1/4 cup of chopped onion. Make sure those pieces are small so they don’t cause funny gaps in the filling.
Ingredient Notes and Simple Substitutions for Your Crustless Taco Pie
Now that you’ve seen the lineup, I want to talk about how flexible this recipe is—because life happens, and maybe you’re out of beef or just craving something different. My number one rule for any recipe is making it work for you, and this Crustless Taco Pie is perfect for switching things up!
If ground beef just isn’t happening, don’t sweat it! You can totally swap it out for ground turkey or chicken. The flavor profile changes slightly, but it stays delicious and still cooks up beautifully tender. And for those of you who like a little extra *oomph* down there, I highly recommend tossing in half a cup of drained canned black beans right along with the meat mixture for added texture.
If you prefer not to use a pre-made seasoning packet, I’ve got a great recipe for you. Using your own blend means you control the salt and spice level, which I love. You can find my favorite secret ratios for homemade seasoning right here. It takes just a minute and honestly tastes fresher!
Step-by-Step Instructions: Making the Crustless Taco Pie
This is where the magic happens, and I promise you, it moves fast! Because there’s no crust to fuss with, we are basically putting together a giant, cheesy, beefy custard. We want things hot and ready to go, so make sure your oven is preheated to 375 degrees and you’ve already got that 9-inch pie plate greased up. I like using a little spray oil—easy clean-up!
Preparing the Meat Base
First, get that ground beef browning in your skillet over medium heat. You need to cook it through and be sure to drain off every speck of excess fat when it’s done. Nobody wants a greasy pie! Once it’s drained, toss in the taco seasoning and the cup of water. Let that simmer for about five minutes while it thickens up a bit. As soon as that five minutes is up, yank it off the burner. We’re not cooking the eggs in the pan, remember!
Creating the Creamy Egg Binder for the Crustless Taco Pie
While the meat is simmering, jump over to your mixing bowl. Beat those eggs lightly, and then start whipping in the softened cream cheese and the sour cream. You are looking for smooth, smooth, smooth—no lumps allowed in this binder! Once it looks nice and creamy, stir in about half of your shredded cheddar cheese. This adds incredible flavor right into the body of the pie.
Assembly and Baking of the Crustless Taco Pie
This is the grand finale! Gently stir the cooled meat mixture and those chopped onions right into your creamy egg/cheese base. Give it one quick, uniform stir, then pour the whole thing into that prepared pie plate. Sprinkle the rest of that cheddar cheese right over the top for that perfect golden crust. Bake it for 30 to 35 minutes. You’re looking for the center to be set—if you give the pan a little jiggle, it shouldn’t wobble too much in the middle. Don’t forget to let it rest for 10 minutes after it comes out! That cooling time is crucial for slicing. If you want more tips on checking bakes like this, I talk through my favorite non-thermometer hacks in my post about easy cheesy casseroles!
Tips for a Perfectly Set Crustless Taco Pie
I know shaking fillings can be scary when you want that perfect slice! The number one way to avoid a runny center in this Crustless Taco Pie is patience during that final stage of baking. Don’t just pull it out when the top looks golden—that can be deceiving!
You want to give that pie plate a gentle nudge on the counter. If the very center ripples like liquid, it’s not ready. Wait another five minutes. For best results, I always aim for just a slight wobble, like firm gelatin, not shaking batter. If your onions were extra wet, it might take an extra minute or two. When in doubt, trust the jiggle test over the clock!
If you’ve had trouble perfecting solid bakes before, maybe check out my thoughts on casserole consistency—it applies here, too!
Serving Suggestions for Your Crustless Taco Pie
So, you’ve got this gorgeous, savory, crustless wedge of goodness sitting on your plate. Now what? We have to dress this thing up, right? Because this Crustless Taco Pie is so rich and cheesy, you need some nice, cool, fresh toppings to balance it out. I usually load mine up!
My absolute favorite way to serve it is with a big dollop of sour cream, a spoonful of your favorite spicy salsa, and some crunchy shredded lettuce on the side. Chopped fresh cilantro is a must for me—it just brightens everything up ten notches!
If you want to make it a real feast, whip up a quick batch of fresh guacamole. It feels gourmet, but trust me, it takes five minutes if you follow my simple homemade guacamole recipe. A side salad tossed with lime dressing also goes perfectly if you want some extra veggies on your plate!
Storing and Reheating Leftover Crustless Taco Pie
The best part about this easy dinner? It makes fantastic leftovers! If you’re lucky enough to have any Crustless Taco Pie remaining, getting it ready for lunch the next day is a piece of cake—or, well, a piece of pie!
You can keep it tightly covered in the fridge for up to three days. When reheating, the microwave is fastest, just zap a slice for about 45 seconds until it’s hot through. But here’s my pro tip: if you want to keep that nice set texture, pop the slice back into a toaster oven or a regular oven at 350 degrees for about 10 minutes. It really brings back that creamy, baked feel.
Freezing works too! I usually slice mine first, wrap the individual pieces tightly in plastic wrap and then foil, and they last great for about a month. Just thaw overnight in the fridge before reheating slowly.
Frequently Asked Questions About Crustless Taco Pie
I get so many messages about making sure this Crustless Taco Pie turns out perfect for everyone, especially those watching their diet! Hopefully, I’ve covered everything you need, but here are the top things folks ask me when they are planning to bake this.
Can I make this Crustless Taco Pie ahead of time?
You absolutely can! This is such a lifesaver when company is coming. You have two options, really. You can mix everything together—the meat base and the creamy binder—pour it into the pie plate, cover it tightly with plastic wrap, and keep it in the fridge for up to 24 hours. Then, just pull it out about 30 minutes before you want to bake it so it’s not ice cold. Or! You can bake the whole thing, let it cool completely, cover it, and refrigerate. Reheat slices the next day, maybe skipping the microwave for the best texture!
Is this recipe truly low carb?
Yes, it is! That’s the whole point of calling it a Crustless Taco Pie, right? By bypassing the tortilla or pastry crust, we drastically cut down on the carbohydrates. It’s basically an amazing, hearty, cheesy meat and egg mixture. If you stick to the recipe and avoid adding bulkier fillers like beans or corn, this easily fits into most low-carb plans. For those following stricter versions, check out my notes in the Keto Taco Casserole section!
Why did my ground beef casserole turn out watery?
This is usually one of two things! First, you might not have drained all the fat from the ground beef before adding the seasoning. That grease turns into liquid when it bakes. Second, make sure those eggs are well beaten into the cream cheese mixture before adding the meat. If the egg binder isn’t uniformly mixed, it won’t set properly! A quick 5-minute rest after baking, like I mentioned, also helps the structure lock in.
Nutritional Snapshot: Estimated Values for Crustless Taco Pie
I always think it’s good to have a rough idea of what’s going into our bodies, even when we are eating comfort food! Now, remember, because you might use lean turkey or add extra cheese, these numbers are just sweet estimates based on standard ingredients per slice. Think of this as a helpful starting point for your keto taco count!
A single serving of this delicious Crustless Taco Pie breaks down roughly like this:
- Calories: around 420
- Protein: roughly 32g (Wow, that’s high!)
- Fat: about 30g
- Carbohydrates: a happy low 5g
It’s such a fantastic way to get a ton of protein on the table without the extra complex carbs!
Print
Crustless Taco Pie
- Total Time: 50 min
- Yield: 6 servings 1x
- Diet: Low Fat
Description
A simple, low-carb pie made with ground meat and taco seasoning, baked without a crust.
Ingredients
- 1 pound ground beef
- 1 packet taco seasoning mix
- 1 cup water
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 4 large eggs
- 1/4 cup chopped onion
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Grease a 9-inch pie plate.
- Brown the ground beef in a skillet over medium heat. Drain off any excess fat.
- Stir in the taco seasoning mix and water. Simmer for 5 minutes, stirring occasionally. Remove from heat.
- In a separate bowl, beat the eggs lightly. Mix in the softened cream cheese, sour cream, and half of the shredded cheddar cheese until smooth.
- Stir the cooked meat mixture and chopped onion into the egg and cheese mixture.
- Pour the mixture into the prepared pie plate. Sprinkle the remaining cheddar cheese over the top.
- Bake for 30 to 35 minutes, or until the center is set and the top is lightly golden brown.
- Let the pie cool for 10 minutes before slicing and serving.
Notes
- You can substitute ground turkey or chicken for the ground beef.
- Add 1/2 cup of drained canned black beans with the meat mixture for extra texture.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 3
- Sodium: 550
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 15
- Trans Fat: 1
- Carbohydrates: 5
- Fiber: 1
- Protein: 32
- Cholesterol: 120
Keywords: crustless taco pie, low carb, keto, ground beef casserole, easy dinner