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Low-Carb Crustless Taco Pie (WITH VIDEO)

This Low-Carb Crustless Taco Pie makes an easy spicy dinner. it's crustless, so not only is it low-carb, it's also gluten-free and grain-free. This crustless quiche can work in low-carb, ketogenic, diabetic, Atkins, diabetic, and Banting diets. 

Recipe adapted from here
  • 1 pound ground beef preferably grass-fed
  • 1 packet taco seasoníng (be sure ít ís free of MSG, starches, and any addítíves)
  • 3 green oníons thínly slíced
  • 1/4 cup salsa
  • 1 cup Mexícan blend cheese fínely shredded, quantíty dívíded
  • 4 large eggs
  • 2/3 cup heavy cream preferably grass-fed
  • 1/2 teaspoon sea salt
  1. Preheat oven to Fahrenheit. Prepare a 9" pie pan by greasing with butter or spraying with coconut oil.
  2. Heat a large skillet over medium heat. You might want to spray the pan with oil to avoid sticking, if your ground beef is low in fat or if your skillet isn't well seasoned. When skillet is hot, add ground beef, breaking up using spatula or a spoon into little pieces. Cook, stirring until browned.
  3. Drain beef and stir in taco seasoning. While continuing with the next step set aside.
  4. In a medium mixing bowl, whisk the eggs and cream together. Stir in the salt, salsa, 3/4 cup of the cheese, along with the green onions.
  5. Taco meat was prepared by stir . Pour into the pie pan. Sprinkle cheese on top.
  6. Bake pie in preheated oven for 35-45 minutes or until the top is brown and the dish is set. Allow to cool for 5 minutes before serving. Serve with your favorite taco toppings like salsa, sour cream, guacamole or anything else you like!

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