time for crustless taco pie!

I tried a new recipe this week. It’s called Crustless Taco Pie. I found it on the blog Simply So Healthy. Her pictures are prettier than mine. We didn’t add sour cream or other toppings. It was able to stand alone, though it would be very good with all those extras on top.

Crustless Taco Pie

I changed my version just a bit, so here’s the recipe with a few changes.


  • 1 pound ground beef (I used chuck)
  • 1.5 T. homemade taco seasoning (link to my mix recipe follows the recipe)
  • 1 T. dry minced onioin
  • 1 T fresh parsley, finely chopped or 1 tsp. dry parsley (or use cilantro)
  • 1/2 cup cherry tomatoes, cut in half
  • 8 drops Tabasco Sauce
  • 4 large eggs
  • 2/3 cup heavy whipping cream
  • 1 cup shredded Mexican blend cheese, divided (or use straight-up Cheddar)
  • 1/2 teaspoon sea salt


  • Preheat oven to 350ºF.
  • Prepare a 9″ pie pan by greasing with bacon grease, butter or cooking spray.
  • Heat a large skillet over medium high heat. When hot, add the ground beef.
  • Cook, stirring and breaking up the larger pieces till almost browned.
  • Add the taco seasoning, dry onion, parsley, cherry tomatoes and Tabasco Sauce. Stir well.
  • Cook a few more minutes until meat is cooked.

I cooked three pounds of ground chuck at once, adding extra spices. I used a third for the recipe, and froze two packages of one pound each for use in taco salad or another taco pie in a few weeks.

Crustless Taco Pie

  • In a medium mixing bowl, whisk together the eggs and heavy whipping cream.
  • Stir in 3/4 cup of the cheese and the salt. Mix well.

Crustless Taco Pie

Pour the meat into the greased pie plate.
Pour the cream mixture over the meat.
Use a fork to distribute the cream mixture with meat.
Sprinkle remaining cheese on top.

Crustless Taco Pie

Bake in a preheated oven for 35-45 minutes or until the top is brown and the pie is set.
Allow to cool for 5 minutes before serving.
Serve with your favorite taco toppings.

I sprinkled a little extra dry parsley over the top before baking.

Crustless Taco Pie

The pie keeps well. It can be refrigerated and then heated before serving. We had leftovers the next day and they were just as yummy as the first go-round. DH loved it!

The next day, it looked like this.

Crustless Taco Pie

Just enough for two to share for lunch or a quick supper later this week.

Crustless Taco Pie

I make my own taco seasoning mix. You can find the recipe here: Taco Seasoning Mix
Scroll down the page for the mix recipe. The Crock Pot Chicken Taco Chili is good, too!

This can be made ahead and easily reheated in the microwave. It’s easy to slice and store in the fridge so hungry family can help themselves to a slice or two. It holds together beautifully. Experiment with your own ingredients. I may try it with half ground round and half ground sausage. Sounds good!

We will be having Crustless Taco Pie again! Next time with toppings!


Post a Comment

Your email is never published nor shared. Required fields are marked *