Keto Taco Pie

Low Carb Taco Pie Recipe

Taco Pie is my go-to when I’m craving Mexican food but I’m tired of taco salads or lettuce wrapped burritos. All of your favorite toppings – tomatoes, cheese, sour cream, guacamole and taco seasoned ground beef – piled into a flaky fathead crust. A delicious way to use up leftover ground beef, or make everything from start to finish in under 30 minutes! Pair with chips and salsa for an easy dinner your family will love.

Keto Pie Crust

The flaky crust used in this recipe is made using my recipe for fathead dough. If this is your first time making it, I have a detailed recipe on how to make fathead dough with helpful tips and tricks. Fathead dough is primarily made from mozzarella cheese. It replaces the gluten in regular flour based dough. Melted mozzarella cheese is elastic and helps hold the dough together and allows it to stretch into different shapes. Melt the cheese either in the microwave or on the stove top using a non-stick skillet. The easiest & fastest way to combine all the ingredients is to use a food processor. If you don’t have a food processor, use an electric mixer or your hands. You’ll knead the ingredients together to form a dough ball. It takes longer but the end result is the same. To roll out the pie crust, place the dough between two pieces of parchment paper. This prevents the dough from sticking to the counter or the rolling pin and makes it easier to transfer to the pie pan.

Taco Pie Filling Options

Taco Pie is basically a taco salad in a flaky pie crust. Add all your favorite taco fixings and mix up the recipe a bit. If you don’t have ground beef, use ground chicken or turkey. Shredded chicken works great too. If you have leftover steak or roast, slice it up and add some sautéed peppers and onions to make steak fajita pie. The taco toppings are endless. Mix in a batch of Spanish cauliflower rice with the ground beef. Top with lettuce, tomato, jalapenos, olives, green onion, avocado, guacamole, sour cream, or cheese.

Meal Prep Tips

Most of us lead busy lives. To stay consistent on keto, plan and prep your meals whenever possible. Here are a couple of tips to make this dinner come together faster. My biggest tip: always have a batch of premade fathead dough ready to use. When I make fathead dough, I double or triple the recipe and store portions for later. The dough keeps in the refrigerator for up to 5 days or in the freezer for 3 months. Pre-made dough saves you 5-10 minutes and means fewer dishes after dinner! Another tip is to wash and cut all your vegetables ahead of time. It doesn’t take long to chop lettuce or dice a tomato. I’ve caught myself skipping the vegetables when I’m tired or don’t want extra dishes. Having veggies prepped ahead of time means no excuses. Cook your ground beef ahead of time. Sunday is my meal prep day. Make the ground beef mixture then and store it in an airtight container in the refrigerator until ready to use. No need to reheat it – the beef heats up in the oven while the pie bakes. Assemble your taco pie the night before or the morning you plan to serve it. Follow the instructions above for assembly. Instead of baking twice, wrap it in plastic wrap and refrigerate. This recipe is ideal for nights when you have leftover beef – steak, roast or ground beef. Leftover protein is a huge time saver.