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Easy Taco Pie (Keto, gluten-free)

Easy Taco Pie recipe keto gluten-free

Easy Taco Pie is as family-friendly as recipes come — always welcome for dinner tonight or lunch again the next day, and then again a week later. Dress it up with salsa, serve it as is, adorn with sliced avocados…whatever you fancy.

I’m excited to share this recipe for Easy Taco Pie with you today, and the cookbook it came from, because they have become important to me and my family.

Easy Taco Pie on a white plate with pico de gallo on top and in a bowl behind itI’ve made the Easy Taco Pie at least 15-20 times already since I got the book in 2018, and it shows no sign of fatigue. I think it’s officially in the permanent rotation. Meaty, cheesy, with just enough spice and satisfying as all get-out, it just solves all the dinner problems. It also cuts like a dream, and doesn’t need a crust to hold it together.

I knew it would be right up my alley when I read what the author, Carolyn Ketchum, had to say about it.

“I love creating new recipes so much that I rarely make the same thing twice. So when I tell you that I’ve made this pie more times than I can count, that’s saying A LOT. This is one of my easy go-to family pleasers.”

Amen to every word of that.

Easy Taco Pie in a glass pie dish on a red pot holder Shall we make it? Hungry mouths are lining up at the table.

Easy Taco Pie

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 8 servings

Easy Taco Pie

Easy Taco Pie is as family-friendly as recipes come -- always welcome for dinner tonight or lunch again the next day, and then again a week later. Meaty, cheesy, with just enough spice and satisfying as all get-out, it just solves all the problems. Dress it up with salsa, serve it as is, adorn with sliced avocados...whatever you fancy.


  • 1 pound ground beef
  • 3 tablespoons Taco Seasoning (see note and recipe below)
  • 1 cup heavy cream (or Dorothy has used half and half)
  • 6 large eggs
  • 2 cloves garlic, minced (Dorothy uses 3 cloves)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese (about 4 ounces)


  1. Heat the oven to 350°F and grease a 9-inch glass or ceramic pie pan.
  2. Brown the ground beef in a large skillet over medium heat until no longer pink, about 7 minutes. breaking up any clumps with a wooden spoon. Add the taco seasoning and stir until combined. Spread the beef mixture in the greased pie pan.
  3. In a 4-cup measuring cup, add the cream, and mix in the eggs, garlic, salt and pepper. Pour slowly over the beef mixture in the pan.
  4. Sprinkle with the cheese and bake for 30 minutes or until the center is set and the cheese is browned. Remove from the oven and let sit for 5 minutes before serving.
  5. Serves 8.
  6. Store leftovers in the refrigerator for up to 4 days.
  7. SERVING SUGGESTION: Serve with your favorite taco toppings like sour cream, sliced avocado and Pico de Gallo. Dorothy also likes Salsa verde or regular salsa on top.
  8. DOROTHY'S VARIATIONS: See right below the recipe for photos of my 2 suggestions. (1) Add a drained 3-ounce can of sliced ripe olives to the top before baking, (2) Add a few handfuls of spinach into the meat at the end of its cooking time, and let it wilt. Proceed with the recipe.


CAROLYN'S TACO SEASONING: 2 tablespoons chili powder, 1 tablespoon paprika, 1 tablespoon coarse salt (Dorothy omits this), 1 tablespoon black pepper (Dorothy omits), 2 teaspoons ground cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano leaves, 1/4-1/2 teaspoon cayenne pepper. Stir together all ingredients in a small bowl. Use the lesser amount of cayenne if you prefer a milder seasoning. BE ADIVSED: The recipe uses half this quantity of seasoning, so you may either cut this recipe in half if you'd like to use it all up, or you may save the rest after you measure the 3 tablespoons of it you will use for the recipe. It's never a bad idea to have Taco Seasoning at the ready in the pantry! DOROTHY'S NOTE: I routinely leave out the salt and the black pepper from this Taco Seasoning mixture, since the final dish also has black pepper in it. The amount of salt separately added to the final dish (1/2 teaspoon) is perfect for us since we often find Taco Seasoning to be too salty. And we may be adding a salted topping, such as pico de gallo or salsa verde. Suit yourself on salt levels!

Recipe source: Recipe reprinted with permission from "The Everyday Ketogenic Kitchen," by Carolyn Ketchum (2017, Victory Belt Publishing; $34.95). [2]

https://www.shockinglydelicious.com/easy-taco-pie-keto-gluten-free/ [3]

Dorothy’s variation of Taco Pie with spinach

Variation of Easy Taco Pie with spinach insideSimply add a few handfuls of spinach leaves to the meat mixture at the end of its cooking time. Stir and cook for another minute or so to allow greens to wilt. Then turn the mixture into the prepared pie dish and proceed with recipe.

Dorothy’s variation of Taco Pie with sliced ripe olives on top

Variation of Easy Taco Pie with Sliced Ripe Olives on topAdd a 3-ounce can of drained, sliced ripe olives at the end, on top of the cheese layer, and then bake as directed.

areyoupinningIf you like this recipe and want to save it, pin the image below to your Pinterest board.

Photo collage of Easy Taco Pie recipe on ShockinglyDelicious.com

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Easy Taco Pie is from a new cookbook, “The Everyday Ketogenic Kitchen [2],” by Carolyn Ketchum. The subhead: “150+ Inspirational Low-Carb, High-Fat Recipes to Maximize Your Health,” tells the next part of the story.

Carolyn adopted the low-carb, high-fat (LCHF) ketogenic eating plan as a result of getting diabetes during one of her pregnancies, and has kept at it to help manage her condition. Others follow a keto diet for weight management, other health issues, or because it makes them feel better.

The low-carb life can be challenging, especially when the bread cravings hit. These recipes show you that the low-carb, high-fat diet doesn’t have to be boring. You’ll cook out of this book even if you aren’t following that diet…that’s how good her recipes are. Cheesy Spinach Cauliflower Waffles, Roasted Cabbage Wedges with Blue Cheese and Bacon, Brie and Caramelized Onion Stuffed Mushrooms…are you hungry yet?

Carolyn uses fresh, whole-food ingredients and her recipes are free of grains, gluten, and sugar. She’s your friendly guide on the low-carb path, showing you that yes, a delicious dinner awaits, followed by a sweet treat. She’s the low-carb baking queen — check out her cheesecake, brownies, haystack cookies….mmmm.

You definitely want this book, and it will soon be dog-eared from use. That’s the mark of a good cookbook. As I embrace a lower-carb life for weight management, this has become one of my favorite, practical, everyday cookbooks.

If you like tacos, try these:

Lentil Tacos with Sliced Olives on a wooden cutting board and a jalapeno on the side

Lentil Tacos with Sliced Olives [8]

Turkey Lentil Taco Salad over salad greens in a white bowl with a fork alongside

Turkey Lentil Taco Salad [9]

This post was originally published Jan. 19, 2018, and has been refreshed and republished today. 

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