Crustless Taco Pie
Crustless Taco Pie
Course: Main CourseCuisine: Mexican, Tex-MexServings
8
servingsPrep time
5
minutesCooking time
30
minutesIngredients
- 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.
Directions
- 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.
