Low Carb Taco Pie

I often talk about choosing healthy swaps in your foods, to try and bring down the calories and/or the carbohydrates. After all, consuming too many of those may cause weight gain. If you’re trying NOT to gain weight or even to lose weight, you must understand what your own carbohydrate tipping point is. Basically, how many carbs can you eat to help fuel your workouts, keep your brain alert and give you energy, but not so many that they tip the scales and get stored in the body.

One of the easy ways to manage your carbs (but still feel like you’re having your cake and eating it too), is to incorporate healthy swaps! Choosing lower carb/calorie foods in place of traditional higher carb/calorie foods will aid you in consuming less calories throughout your day. I try to do this in some way, with most of my meals.

For example, you choose zucchini noodles instead of pasta. You pulse up some cauliflower rice instead of rice. You use lettuce leaves to wrap your burger in instead of a bun. Or, as is the case with this recipe, you use an egg crust instead of pastry.

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Low Carb Taco Pie

Course Main Course

Cuisine Mexican

Keyword keto, low carb, paleo, taco, taco pie

Servings 4

Ingredients

• 1 pound Lean ground beef
• 1/2 onion, diced
• 1 small red pepper, chopped
• 1 garlic clove minced
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp each salt and pepper
• 1/2 tsp onion powder
• 1 tbsp. Worcestershire sauce
• 8 eggs, beaten
• 1 cup fire roasted salsa
• 1 cup cheddar cheese, shredded
• 1/2 cup half and half cream or another milk of your choice
• Handful cilantro chopped
• 2 green onions, diced

Instructions

1. Preheat oven to 400F.

2. In a skillet, brown meat until cooked. Add spices until well combined.

3. Mix 1/2 of the cheese into the meat and pour into a well greased glass pie plate. Press down with a spatula.

4. In a bowl, mix together eggs, salsa, cream and additional salt and pepper to taste.

5. Pour egg mixture on top of the beef and sprinkle with remaining cheese. (Feel free to add more cheese)

6. Bake for 35 minutes or until eggs are set. Let set 10 minutes before slicing.

7. Serve and top with sour cream, diced avocado, green onions, cilantro and additional salsa.

We loved this dish! It was super flavorful and paired with a green salad, and it was an easy week night meal.

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