Crustless Taco Pie

Crustless Taco Pie

Recipe by JanCCourse: Main CourseCuisine: Mexican, Tex-Mex


Prep time


Cooking time




  • Taco Seasoning
  • 2 tablespoons chili powder

  • 2 teaspoons ground cumin

  • 1 tablespoon paprika

  • 1 tablespoon black pepper, ground

  • 1 tablespoon coarse salt

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • 1 teaspoon dried oregano leaves

  • 1/4-1/2 teaspoon cayenne pepper

  • Taco Pie
  • 1 pound ground beef

  • 6 large eggs

  • 2 cloves garlic, minced

  • 3 tablespoons Taco Seasoning

  • 1 cup heavy cream

  • 1 cup shredded cheddar cheese (well-packed) About 4 ounces.


  • Taco Seasoning
  • In a small bowl, stir together all of the ingredients: chili powder, paprika, salt, black pepper, cumin, garlic powder, onion powder, oregano, and cayenne. Set aside.
  • Taco Pie
  • Preheat the oven to 350 F. Grease a 9-inch glass or ceramic deep dish pie pan.
  • In a large skillet, brown the ground beef 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.
  • In a large bowl, combine the eggs, cream, and garlic. Pour slowly over the beef mixture in the pan.
  • 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.
  • Store leftovers in the refrigerator for up to 4 days.
Crustless Taco Pie
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