Ingredients
1 lb ground beef (80/20)
3 tablespoons taco seasoning (homemade or sugar-free store-bought)
⅔ cup heavy whipping cream
4 large eggs
⅓ cup chunky salsa
1 ¼ cups shredded cheddar cheese (freshly shredded recommended)
½ teaspoon garlic salt (or a mix of garlic powder and salt)
¼ teaspoon ground black pepper
Optional garnishes: sour cream, avocado, salsa, cilantro, chives, diced tomato, or olives
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch pie pan.
- In a skillet, cook the ground beef over medium heat, breaking it apart until fully cooked (7–8 minutes). Drain any excess grease.
- Add taco seasoning to the cooked beef and mix well. No extra water needed.
- Transfer the beef mixture into the pie pan, spreading it evenly.
- In a separate bowl, whisk together the heavy whipping cream and eggs. Add salsa, 1 cup shredded cheddar cheese, garlic salt, and black pepper. Mix well.
- Pour the egg mixture over the beef in the pie pan. Sprinkle the remaining ¼ cup of shredded cheddar cheese on top.
- Bake for 35–40 minutes, or until the center is set and the top is golden brown.
- Allow the pie to cool for 5–10 minutes before slicing. Garnish with optional toppings.
Notes
- For a lower fat version, swap the ground beef for ground turkey or chicken.
- For more spice, add diced jalapeños or hot sauce to the egg mixture.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat individual slices in the microwave or oven until heated through.
- Freezing is not recommended due to texture changes from the dairy content.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 550mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 150mg
