Low carb spicy beef taco pie

Low carb spicy beef taco pie casserole is your answer to comfort food that still checks all the keto and LCHF boxes, especially if you’re like me (sort of dirty carnivore), but feels a bit like you’re eating off-plan. If you are a purist, just leave out the coconut flour and veggies, and it’s STILL going to be super tasty!

UPDATED! I have included the notes for a dairy-free version, for those of you who might find it helpful – enjoy!

I don’t know about you, but I always wanted to try making one of those wacky “impossible” pie casseroles back in the day, that you’d see recipes for on soup can labels, or on the back of the Bisquik box. I actually never made one though, even in my pre-low carb/keto days. Maybe you have made one of the “impossible” pies, and miss them? I know I have missed some comfort foods that I have yet to find a low carb replacement for, and I think my low carb taco pie casserole has come to the rescue.

A taco pie casserole may look and sound odd, and you might even be thinking to yourself, it’s just beef and eggs. Isn’t it going to just taste like beef and eggs? Or eggy beef? Oh no, this is like…I can hardly describe it. It’s like sort of a cross between a quiche and some ground beef enchiladas. The eggs mixed with cheese and just a dash of coconut flour make a perfect sort of top crust that’s cheesy, soft, and slightly chewy all at once, and the spiced meat mixture is rich and sort of saucy, yet holds its own underneath the topping. It eats exactly like a pie would. I cut myself a wedge and put some sour cream and homemade salsa on top, which I had for breakfast around noon, and it was a treasure, every bite. I was stuffed until way past dinner time. Speaking of which, I was actually trying this out as a breakfast meal, but it would be great for lunch or even dinner, too!

Oh, and to be absolutely certain, I am one of those people who cannot stand trying out a recipe only to find it tasting really egg-y, and I can assure you this is not one of them. At least, not served warm out of the oven (haven’t tried leftovers yet). I think the hot sauce, salsa, and spices helped with that.

INGREDIENTS
1 clove garlic, minced
1/4 cup onion, chopped
1/4 of a green pepper (I’ve used jalapeño), chopped
1 recipe of taco seasoning
1 pound ground beef
1/4 cup water or broth (I used boulion mixed with water)
1 cup shredded cheddar cheese, divided
4 large eggs
Salt to taste
2/3 cup heavy whipping cream (OR coconut milk)
2 teaspoons hot sauce
1 tablespoon coconut flour (optional, not necessary)
1/4 cup salsa (I’ve used Ro-tel or petite diced tomatoes)
1 whole scallion, sliced

INGREDIENTS (DAIRY-FREE VERSION)
1 clove garlic, minced
1/4 cup onion, chopped
1/4 of a green pepper (I’ve used jalapeño), chopped
1 recipe of taco seasoning
1 pound ground beef
1/4 cup water or broth (I used 1 bullion cube mixed with water)
4 large eggs
Dash of chili powder
Salt to taste
2/3 cup coconut milk or coconut cream
1-2 teaspoons hot sauce
2 tablespoons coconut flour (optional, but it helps give texture to the egg “crust”)
1/4 cup salsa (I’ve used Ro-tel or petite diced tomatoes)
1 whole scallions, sliced

DIRECTIONS

1. 1. Preheat oven to 350F.
2. 2. Chop the peppers & onion, and mince the garlic.
3. 3. Crumble and brown the ground beef in a skillet, breaking it into small pieces using a spatula or potato masher.
4. 4. When the beef is nearly done browning, drain most of the fat off the beef and reserve. Add in the chopped peppers, onions and garlic, and saute in the remaining fat until fragrant but still semi-crisp.
5. 5. Add the taco seasoning to the beef mixture and the water or broth, stir well, cover and cook 5 minutes, until liquid is evaporated and meat has tenderized more. Stir well, remove from the heat, and set aside.
6. 6. Pour the eggs, cream, salt, hot sauce, and coconut flour into a bowl and mix well with a hand mixer or whisk until frothy. Stir in the salsa and scallions, and half the cheddar cheese (if using). If you want, throw in a dash of chili powder (I did).
7. 7. Grease a 9″ pie dish or equal size baking pan with some of the fat from the beef, or use coconut or olive oil.
8. 8. Spread the meat mixture into the baking dish, then top with the egg mixture. Sprinkle remaining cheese on top (if using) and bake the taco pie casserole for 30-40 minutes. The pie is done when no longer wet in the middle, the top is browned and bubbly, and does not jiggle.
9. 9. Let rest on the counter 10 minutes before cutting, serve as is or with salsa and sour cream (avocado is nice, too!).

Makes 6 servings.

NOTES:

Leftovers keep well in the fridge 3-4 days. Freezing indidual portions works very well, just place pieces in fridge overnight to thaw.

Reheat in microwave covered with a paper towel for 40-60 seconds

I don’t offer nutritional data on my recipes, because the data on food trackers will always vary, but plan on between 3-5 net grams carbohydrate per serving. You could cut the calories and carbs down lower with 8 servings.