Friday, September 5, 2014

Low Carb Taco Pie

This recipe for Taco Pie is probably the lowest carb dinner I have on the blog.  I promise you won't miss a single carb though, as this as filling and comforting as a carb-filled casserole.  It whips up quickly and easily, and is easy to amend to your own personal tastes.  I keep mine on the mild side, so that my toddler will eat it, but feel free to adjust the seasonings if you prefer more heat.  Once baked, top with your favorite taco garnishes, and you will be in food heaven!

Low Carb Taco Pie 
Serves 6

1/2 Cup of Onion, diced
1 lb Ground Beef or Ground Turkey
10.5 oz Can of Original, Mild, or Hot Rotel (or similar)
1/2 Tbsp Chili Powder
1 tsp Paprika
1 tsp Ground Cumin
1/2 tsp Garlic Powder
1 tsp Oregano (preferably Mexican Oregano)
1/2 tsp Sea or Kosher Salt
6 Eggs
4 oz can of Diced Green Chiles (optional)
1 Cup Heavy Cream
Salt & Pepper, to taste
1 Cup Monterrey Jack or Sharp Cheddar Cheese
Garnishes: Diced Tomatoes, Avocado Slices, Sour Cream, Hot Sauce, Chopped Cilantro


1. Preheat the oven to 350 degrees and grease an 8 x 8 glass baking dish.

2.  In a large skillet, cook the onion and ground beef over medium-high heat, until cooked through.  Drain any excess grease.  Turn the heat down to medium, and add in the Rotel, 1/4 cup of water, and all the seasonings.   Simmer, stirring frequently, until liquid has evaporated.  Remove from heat, and spoon mixture into baking dish.

3.  In a medium bowl, whisk together the eggs, cream, and green chiles.  Add in additional salt & pepper (I like to add in a heavy sprinkle of garlic powder too).  Pour over the beef mixture, and then top with the cheese.

4.  Bake for 30 minutes at 350 degrees, or until it is cooked through.  Allow it to rest for 5 minutes before slicing and serving.  Top each slice with your favorite taco garnishes:  sliced avocado, diced tomatoes, dollop of sour cream, and your favorite hot sauce.

Serving Size: 1/6th of Pie
Calories:  410
Fat: 31
Carbs:  5
Protein:  27

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