Easy Taco Pie
A simple, protein-packed dinner combining seasoned ground beef, eggs, and melted cheddar cheese in a crustless pie. Ready in under 45 minutes with minimal cleanup.
Ingredients
- 1 lb ground beef 453.59 g, 85/15 blend recommended
- 3 tbsp taco seasoning store-bought or homemade
- 6 large eggs room temperature preferred
- 1/2 cup heavy cream 119 g, full-fat for best results
- 2 cloves garlic minced (fresh only, not powder)
- 1/2 tsp salt adjust to taste
- 1/4 tsp pepper freshly ground preferred
- 1 cup cheddar cheese shredded (113 g, sharp or medium sharp)
Instructions
- Preheat and Prepare: Set your oven to 350°F. Grease a 9-inch glass or ceramic pie pan with butter or cooking spray. Set aside while you prep the filling.
- Cook the Beef: Heat a large skillet over medium heat. Add the ground beef and cook for 7-8 minutes, breaking it apart with a wooden spoon. Keep cooking until no pink remains and the meat is browned.
- Season the Meat: Add the taco seasoning to the cooked beef. Stir it all up to coat the meat evenly. Let it cook for another minute so the spices bloom. Transfer the seasoned beef to your pie pan and spread it into an even layer.
- Make the Egg Mixture: In a large bowl, crack all six eggs. Whisk them hard until well beaten. Add the heavy cream, minced garlic, salt, and pepper. Keep whisking until smooth and slightly frothy.
- Assemble the Pie: Pour the egg mixture slowly over the beef in the pie pan. The liquid should cover most of the meat. Tap the pan gently on the counter to release any air bubbles.
- Add Cheese and Bake: Sprinkle the shredded cheddar cheese evenly across the top. Put the pie pan in the oven. Bake for 30 minutes or until the center is set when you gently shake the pan. The cheese should be melted and golden brown.
- Rest and Serve: Take it out of the oven and let the pie rest for 5 minutes. This lets the custard firm up completely. Slice into wedges and serve warm with your favorite toppings.
Notes
Draining the Beef: Drain fatty ground beef (80/20 or higher fat content) to prevent an oily pie. Leaner meat (90/10) doesn't need draining.
Room Temperature Ingredients: Let eggs and cream sit out for 30 minutes before mixing. This ensures even cooking and better texture.
Doneness Test: The center should have a slight jiggle when gently shaken. A knife inserted in the middle should come out mostly clean. The pie continues to cook during the 5-minute rest.
Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat individual slices in the microwave for 1-2 minutes, or warm the whole pie covered with foil at 300°F for 15-20 minutes.
Freezing: Wrap cooled pie tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Variations: Substitute ground turkey or chicken (add 1 tbsp oil when cooking). Try different cheeses like Monterey Jack, pepper jack, or Mexican blends. Add sautéed vegetables like bell peppers, onions, or jalapeños for extra flavor.
Topping Suggestions: Serve with sour cream, pico de gallo, sliced avocado, guacamole, fresh cilantro, green onions, or hot sauce.Claude is AI and can make mistakes. Please double-check responses.
Room Temperature Ingredients: Let eggs and cream sit out for 30 minutes before mixing. This ensures even cooking and better texture.
Doneness Test: The center should have a slight jiggle when gently shaken. A knife inserted in the middle should come out mostly clean. The pie continues to cook during the 5-minute rest.
Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat individual slices in the microwave for 1-2 minutes, or warm the whole pie covered with foil at 300°F for 15-20 minutes.
Freezing: Wrap cooled pie tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Variations: Substitute ground turkey or chicken (add 1 tbsp oil when cooking). Try different cheeses like Monterey Jack, pepper jack, or Mexican blends. Add sautéed vegetables like bell peppers, onions, or jalapeños for extra flavor.
Topping Suggestions: Serve with sour cream, pico de gallo, sliced avocado, guacamole, fresh cilantro, green onions, or hot sauce.Claude is AI and can make mistakes. Please double-check responses.