Crustless Taco Pie (Keto Taco Pie + Low Carb, Gluten Free) is a satisfying, hands-off meal that delivers all the taco flavors you love without a crust — perfect for low-carb and gluten-free eating. If you enjoy crustless savory pies, try this crustless pizza pie for another protein-packed, low-carb option that shows how versatile crustless pies can be. This Crustless Taco Pie is straightforward to make, stores well, and translates easily into weeknight dinners, meal prep bowls, or a crowd-pleasing potluck dish.

Why make this recipe
Crustless Taco Pie gives you the comfort of a taco casserole without a starchy base, which makes it ideal for keto, low-carb, or gluten-free plans. It’s a one-pan, minimal-prep dish that transforms basic pantry staples — ground beef, eggs, cream, cheese, and salsa — into a rich, custardy filling that sets up like a savory quiche. Because it’s crustless, it cuts and serves cleanly and reheats beautifully, so you can prepare it ahead and enjoy quick meals all week.

This recipe is particularly appealing if you:

Want a protein-forward, low-carb dinner in under an hour.
Need a simple recipe with flexible toppings and leftovers that reheat well.
Prefer savory pies but need to avoid wheat or store-bought crusts.
Like meals you can adapt for picky eaters (mild or spicy) and add fresh garnishes at the table.

How to make Crustless Taco Pie (Keto Taco Pie + Low Carb, Gluten Free)
This section walks through the recipe in clear steps, explains the role of each ingredient, and gives small technique tips to guarantee an even bake and creamy texture. The basic approach is to brown and season the beef, layer it in a greased pie pan, whisk the cream-and-egg custard with salsa and cheese, pour it over the meat, and bake until set and golden.

Ingredients

1 lb ground beef (80/20)
3 T taco seasoning (our DIY version or sugar-free store bought)
2/3 cup heavy whipping cream
4 large eggs
1/3 cup chunky salsa
1 1/4 cup shredded cheddar cheese (shred your own)
1/2 tsp garlic salt (or salt + garlic powder)
1/4 tsp ground black pepper

Ingredient notes and substitutions

Ground beef: 80/20 gives the best flavor and a little extra fat that keeps the pie moist and rich. If you prefer lower fat, use 90/10 or swap for ground turkey or lean ground chicken; cooking time is the same but drain more carefully. For a vegetarian option, use cooked lentils, seasoned mushrooms, or crumbled firm tofu seasoned with the taco mix.
Taco seasoning: A store-bought sugar-free blend is fine, or make your own with chili powder, cumin, paprika, onion powder, oregano, salt, and a pinch of cayenne. Seasonings add flavor and sodium, so taste and adjust if you’re watching salt.
Heavy cream and eggs: These form the custard that binds the pie. For a lighter version, you could try half-and-half, but the texture will be less rich and might be slightly less set. No alcohol is used.
Salsa: Chunky salsa adds texture, acidity, and a little moisture. If you like it spicier, choose a hot salsa; if you want fewer carbs, choose a low-sugar salsa.
Cheese: Freshly shredded cheddar melts better than pre-shredded, which often contains anti-caking agents that can affect texture.
Garlic salt and black pepper: Simple seasonings that enhance the savory profile. If using garlic powder and salt separately, start light and add more after tasting the cooked beef.

Directions

Preheat an oven to 350F, making sure the oven rack is in the center position. Grease a 9" pie pan. Set the pan aside.
Brown the ground beef in a skillet, adding oil if needed to keep it from sticking, until it’s cooked through. Drain any extra grease.
Add the taco seasoning to the ground beef in the same pan and stir it to combine. Spoon the taco beef into the greased pie pan.
In a small bowl, combine the heavy cream and eggs together, and then add the salsa, 1 cup of shredded cheese, garlic salt, and pepper.
Pour the egg mixture over the top of the taco beef in the pie pan. Top with an additional 1/4 cup of shredded cheese.
Bake the keto taco pie uncovered for 35 to 40 minutes, or until the center is set and the top is golden brown.
Let your crustless taco pie cool 5 minutes before serving.
Add optional garnishes, if desired, like sour cream, salsa, cilantro, chives, avocado, diced tomatoes, or olives. Enjoy!

Step-by-step technique and timing tips

Preheat properly: A stable oven temperature is important for even set. Place the rack in the center and allow the oven to come to full heat before the pie goes in.
Use a greased pie pan: A 9" pie pan gives a good depth for even cooking. Grease it with butter or nonstick spray to prevent sticking, and consider using a metal pan for a crisper edge or glass for more even center cooking.
Drain the beef: Because 80/20 ground beef releases fat, draining excess grease prevents a greasy custard. Leave a little for flavor, but too much fat can make the pie oily.
Mix the custard thoroughly: Whisk the cream and eggs until fully combined. This ensures the filling sets evenly with a smooth texture rather than large pockets of egg or cream.
Don’t overbake: The center should be set but still slightly jiggle when you gently shake the pan — it will firm up as it cools. Overbaking can make it dry and rubbery.
Rest before slicing: Letting the pie sit 5 to 10 minutes after baking helps it finish setting and makes cleaner slices.

Pro Tips for Success Crustless Taco Pie (4–6 items)

Aim for room-temperature eggs: Warm eggs blend more smoothly into the cream and reduce the risk of over-whisking.
Shred your own cheese: Freshly shredded cheddar melts into the custard more consistently than pre-shredded varieties with additives.
Taste the seasoned beef: After adding taco seasoning, taste a small amount to check seasoning balance. If it’s too strong, a bit more cream in the custard will mellow it.
Keep extra salsa on the side: Adding a little salsa on top after baking brightens the dish and prevents the filling from becoming dull.
Use a thermometer if unsure: The center should reach about 160–165°F for safe eggs and fully set custard.
For easy gluten-free assurance, verify your taco seasoning and salsa labels.

Flavor Variations Crustless Taco Pie (3–5 ideas)

Green Chile Taco Pie: Swap the chunky red salsa for green salsa verde and add 1/2 cup roasted green chiles for a bright, tangy twist.
Fiesta Veggie Taco Pie: Stir in 1 cup of sautéed bell peppers and onions with the beef for extra veggies and color.
Spicy Chipotle Pie: Mix 1–2 teaspoons of adobo sauce from a chipotle can into the custard for a smoky heat. Balance with extra cheese if needed.
Taco Pie with Beans: For more fiber, add 1/2 cup rinsed black beans to the beef before filling the pan — this raises carbs slightly but adds texture and volume.
Chicken Taco Pie: Swap ground beef for cooked, shredded chicken seasoned with the taco mix. This is lighter and pairs wonderfully with cilantro and lime garnish.

Serving Suggestions Crustless Taco Pie

Toppings: Offer sour cream or Greek yogurt, sliced avocado or guacamole, fresh cilantro, chopped green onions, diced tomatoes, pickled jalapeños, and lime wedges. These fresh contrasts lift the rich, cheesy pie.
Sides: Serve with a simple green salad, roasted cauliflower rice, or sautéed zucchini noodles for a low-carb plate. For non-keto guests, warm corn tortillas or a side of Spanish rice complement the taco flavors.
Family-style: Cut into wedges and serve on a platter with bowls of toppings so guests can customize their slices.
Meal prep bowls: Slice and portion into airtight containers with salad greens and a dollop of salsa for grab-and-go lunches.
Brunch option: This savory pie works well at brunch — top with a fried egg or pair with roasted breakfast potatoes for a heartier spread.

Storage and Freezing Instructions Crustless Taco Pie

Refrigeration: Cool the pie completely, then cover tightly with plastic wrap or place in an airtight container. It will keep in the fridge for 3 to 4 days. Reheat slices in a 350°F oven for 10–12 minutes or microwave in short bursts until warm.
Freezing whole: Freeze cooled, wrapped pie (double-wrap with plastic and foil) for up to 2 months. Thaw overnight in the refrigerator before reheating in a 350°F oven until warmed through (about 20–30 minutes).
Freezing slices: For faster reheats, slice the pie and freeze individual portions between pieces of parchment paper in a freezer-safe container. Reheat frozen slices in a 325–350°F oven, covered, until hot, or microwave until thawed then finish in the oven for texture.
Reheating tips: To crisp the top, remove plastic wrap and reheat uncovered for the last 5–10 minutes. If the pie seems dry when reheated, drizzle a teaspoon of water over the slice and cover loosely with foil to retain moisture.

Nutrition Facts (Per Serving) — (estimated)

Serving size: 1 slice (if recipe yields 6 slices)
Calories: ~440 kcal
Protein: ~24 g
Carbohydrates: ~3 g
Fat: ~36 g
Fiber: ~0.5 g
Sodium: ~580 mg

Nutrition note: These are estimates calculated from common values for the listed ingredients and are meant as a guideline. Exact numbers will vary based on specific brands (especially taco seasoning, cheese, and salsa) and any substitutions you make. For lower sodium, reduce or use low-sodium taco seasoning and cheese.

FAQ About Crustless Taco Pie (each question in H3)

Is Crustless Taco Pie suitable for a keto diet?

Yes. This crustless version eliminates high-carb crusts and relies on protein, eggs, cream, and cheese, keeping net carbs very low — generally under 5 grams per serving depending on your salsa and seasoning choices. To keep it keto-friendly, choose a low-sugar salsa and sugar-free taco seasoning. Adjust toppings to remain low-carb (avoid tortilla chips and sweet sauces).

Can I make this recipe dairy-free or egg-free?

Dairy-free swaps are possible but will change the texture. Replace heavy cream with a coconut cream (use full-fat coconut milk) and swap cheddar for a dairy-free shredded cheese that melts well. Egg-free is trickier because eggs form the custard; a vegan custard substitute like a blended silken tofu base with a small amount of chickpea flour can mimic the set, but expect a different texture. For best results, test any major substitutions and be prepared for variances.

How do I prevent the pie from becoming watery?

Drain excess grease from the browned beef well before adding to the pie pan, and avoid overly watery salsa — drain any obvious liquid. If your salsa is particularly loose, spoon out the chunky bits and add less of the salsa juice to the custard. Also, don’t underbake; letting it rest after baking helps the custard finish setting and reduces apparent wateriness.

Can I prepare this ahead of time?

Absolutely. You can assemble the pie and refrigerate it, covered, for up to 24 hours before baking. If you assemble and bake ahead, cool completely and store in the refrigerator for up to four days. For make-ahead freezer meals, freeze fully baked and cooled pie (double-wrapped) and thaw before reheating.

How can I make this less spicy for kids or picky eaters?

Use a mild taco seasoning (or reduce the seasoning amount) and swap the chunkier, milder salsa for a very mild tomato salsa or just a spoonful of diced tomatoes. You can also tone down the heat by increasing the cheese slightly, which balances spice, and offer toppings like plain sour cream or avocado to counteract any lingering spice.

What pan works best for a good crustless pie texture?

A 9" pie pan is recommended because it gives a good ratio of filling depth to surface area, but a 9" glass pie dish or metal pie pan both work. Metal conducts heat faster and can brown edges a bit more; glass heats more evenly and may need a minute or two more in the oven. For small adjustments, keep an eye on the bake time.

Can I add vegetables to the filling?

Yes — sautéed bell peppers, onions, or zucchini work well and add color and nutrients. Add about 1 cup of cooked, well-drained vegetables to avoid adding moisture. If adding frozen vegetables, thaw and pat dry thoroughly before mixing in.

Is it safe to use leftover cooked ground beef?

Yes. If using leftover cooked ground beef, ensure it hasn’t been sitting at room temperature for over two hours. Reheat briefly and drain any extra liquid before seasoning and assembling. You may need to adjust seasoning intensity since cooked leftovers can taste different.

Final Thoughts
Crustless Taco Pie (Keto Taco Pie + Low Carb, Gluten Free) is a great recipe to keep in your rotation when you want big taco flavor with minimal fuss and fewer carbs. It’s adaptable for different proteins and flavor profiles, and it reheats and freezes well for meal prep. Whether you serve it at a casual family dinner or bring it to a potluck, the simplicity and satisfying texture of the custard-filled pie make it a dependable go-to. Give the basic version a try, then experiment with toppings and mix-ins until you find your perfect combination. Enjoy the easy comfort of tacos in every savory wedge.