Okay, confession time. Some nights, after a super long day, the last thing I want to do is chop, sauté, and assemble a whole complicated meal. You know those nights, right? The ones where the thought of doing dishes feels like climbing Mount Everest? Well, that’s exactly why this Crustless Taco Pie became my absolute go-to. It’s all the yummy, zesty flavor of tacos, baked into this ridiculously easy pie that’s ready in a flash. Seriously, it’s a lifesaver for busy weeknights and tastes like you spent way more time on it than you actually did.
Why You’ll Love This Crustless Taco Pie
Seriously, this pie is a weeknight warrior. Here’s why it’s going to become your new best friend:
- It’s SO easy! Seriously, we’re talking minimal chopping and mostly just mixing stuff in bowls. Dinner doesn’t get much simpler.
- Packed with flavor. All those taco seasonings, cheese, and salsa make every bite super zesty and delicious.
- Super quick. You can have this on the table in under an hour from start to finish, perfect for those nights you need dinner *fast*.
- Versatile! It’s a fantastic way to use up leftover taco meat or cheese, and it’s perfect for pretty much any occasion.
Gather Your Ingredients for Crustless Taco Pie
Alrighty, let’s get our flavor-packed ingredients together for this amazing Crustless Taco Pie! Don’t worry, it’s mostly pantry staples with a few fresh goodies. You’ll need about a pound of ground beef – I usually go for 80/20, but whatever you have works great.
Then grab your favorite taco seasoning packet because that’s where all the magic happens! We’ll also need a little water to help the seasoning bloom. For the creamy, dreamy base, we’re going with four large eggs and about half a cup of milk. For that cheesy goodness, a cup of shredded cheddar cheese is perfect, maybe even a little extra if you’re feeling wild. Don’t forget about half a cup of salsa – your favorite kind will do! And to amp up the flavor? A quarter cup each of finely chopped onion and bell pepper. Oh, and make sure you have some kosher salt and maybe some pepper if you like, but that taco seasoning usually does the trick.
Essential Equipment for Making Your Crustless Taco Pie
Okay, so you probably have most of this stuff already! For our Crustless Taco Pie, you’ll definitely need a good old 9-inch pie plate. A large skillet is a must for browning that yummy ground beef. Grab a couple of mixing bowls – one for the meat, one for the egg mixture. Oh, and a whisk is key for getting that egg mixture nice and smooth, maybe a spatula or spoon too for stirring. Easy peasy!
Step-by-Step Guide to Your Perfect Crustless Taco Pie
Alright, let’s get this show on the road! Honestly, making this Crustless Taco Pie is seriously straightforward. Just follow these super simple steps, and you’ll have a delicious dinner on the table in no time. Don’t worry, I’ll walk you through every little bit.
Preparing the Savory Meat Base for Your Crustless Taco Pie
First things first, get that oven preheated to 375°F (that’s 190°C for my metric friends!). While it’s warming up, grab a skillet and go ahead and brown your pound of ground beef. Just break it all up with a spoon as it cooks. Once it’s all nicely browned and juicy, make sure to drain off any extra grease – nobody wants a greasy pie, right?
Now, sprinkle in that packet of taco seasoning and add your half cup of water. Give it a good stir, let it simmer for about 5 minutes. This step really lets all those flavors meld together and makes the meat base super tasty. It’s the foundation for our whole pie!
Creating the Creamy Egg Mixture for the Crustless Taco Pie
While the meat is doing its thing, grab another bowl for the magic binder! Whisk together your four eggs and the half cup of milk until they’re nice and frothy. Then, stir in that cup of shredded cheddar cheese, your half cup of salsa, and those finely chopped onions and bell peppers. Mix it all up until everything is beautifully combined. This is what’s going to hold our yummy taco goodness together and make it all rich and creamy. Oh, maybe add a little pinch of salt here if you like, but taste it first after the cheese goes in!
Assembling and Baking Your Delicious Crustless Taco Pie
Okay, time to bring it all together! Make sure your 9-inch pie plate is greased up a bit so nothing sticks. Spoon that flavorful meat mixture evenly into the bottom of the pie plate. Spread it out nice and flat. Now, gently pour that gorgeous egg and cheese mixture right over the top of the meat. Try to get it as even as possible so it bakes up beautifully.
Pop that pie plate into your preheated oven. We’re going to bake it for about 30 to 35 minutes. You want to look for the center to be set – no more wobbly bits! – and the top should be a lovely golden brown. Trust me, your kitchen will smell amazing! Oh, and don’t forget to pop over to my black pepper chicken recipe later, it’s another easy weeknight win!
Tips for Success with Your Crustless Taco Pie
Okay, so you’ve got the instructions, but let me give you a few little nudges to make this Crustless Taco Pie absolutely perfect every single time. It’s all about a few small things that make a big difference! For instance, truly draining off that grease from the beef is super important; a soggy bottom just ruins the whole vibe, right? And when you’re mixing that egg and cheese combo, don’t be shy with the cheese! More cheese is always better, in my book.
Also, make sure your oven really *is* at 375°F. A little off can really change how it bakes. I learned that the hard way when I tried to “speed things up” once. Oops! Trust me, let it bake until that center is *really* set and the top is beautifully golden. It’s worth the wait. And if you love extra flavor, don’t be afraid to add a little extra salsa or even some chopped cilantro to that egg mixture – it gives it a fresh kick! For more easy dinner ideas, you absolutely have to check out my Greek Turkey Meatballs, they’re divine!
Ingredient Variations for Your Crustless Taco Pie
Now, the beauty of this Crustless Taco Pie is that it’s super forgiving! If you don’t have ground beef on hand, no worries at all. Ground turkey or chicken works just beautifully, or even some crumbled plant-based crumbles if you’re going meatless. And veggies? Load ’em up! Jalapenos for a kick, corn for a little sweetness, or even some zucchini if you’ve got some hanging around. It’s your pie, make it your own! Speaking of easy meals, you’ve got to see my Garlic Butter Chicken and Potatoes Skillet next; it’s another winner!
Serving Suggestions for Crustless Taco Pie
This Crustless Taco Pie is fantastic on its own, but to make it a full-blown fiesta? Oh, you just have to go for the classic taco toppings! Think dollops of sour cream or Greek yogurt, a generous scoop of your favorite salsa, maybe some creamy guacamole or avocado slices. A sprinkle of fresh cilantro or some chopped green onions really brightens it up too. For something cool and refreshing on the side, you absolutely have to try my Watermelon Salad – it’s the perfect counterpoint!
Storage and Reheating Your Crustless Taco Pie
Got leftovers? Lucky you! This Crustless Taco Pie actually tastes even better the next day, it’s true! Just let it cool down completely, then wrap it up snugly in plastic wrap or pop it into an airtight container. It’ll keep nicely in the fridge for about 3-4 days. It freezes pretty well too, but I usually find it’s best eaten fresh or within a couple of days.
Frequently Asked Questions about Crustless Taco Pie
Got questions about this awesome Crustless Taco Pie? I’ve got answers! It’s totally normal to wonder about swaps or make-ahead stuff, so let’s dive in. It’s a pretty forgiving recipe, but a few little tips can make it absolutely perfect. Oh, and if you’re curious about apple cider vinegar, check out my guide!
Can I make this Crustless Taco Pie ahead of time?
Yes, you totally can! You can brown the meat mixture and whisk together the egg and cheese mixture separately a day in advance. Store them covered in the fridge. Then, just assemble and bake when you’re ready to eat. It makes weeknight dinners even easier!
What are good low-carb substitutions for this recipe?
For a lower-carb version, swap the milk for unsweetened almond milk, and skip the salsa if it has added sugar. You could also add more finely chopped veggies like spinach or mushrooms instead of the onion and pepper if you want to pack in more fiber and nutrients. It’s still super flavorful!
How do I prevent the Crustless Taco Pie from being watery?
The biggest thing is to make sure you really drain off all that excess grease after browning the ground beef. Also, using slightly firmer veggies like bell peppers that don’t release a ton of water helps. And bake it until that center is fully set – that ensures it holds together nicely!
Nutritional Information for Crustless Taco Pie
Just a heads-up, the nutritional info for this amazing Crustless Taco Pie is always an estimate because, you know, we all use slightly different ingredients! But generally, a generous serving (about 1/6th of the pie) comes in at around 350 calories, with about 25g of protein, 10g of carbs, and 25g of fat. It’s a really satisfying meal that’s also pretty balanced. For all the nitty-gritty details, you can always check out my disclaimer page, and if you’re interested in weight management recipes, my Mounjaro-inspired recipes might be helpful too!
Share Your Crustless Taco Pie Creations!
Okay, my friends, now it’s YOUR turn! I genuinely can’t wait to hear how your Crustless Taco Pie turned out. Did you add anything special? Did your family devour it? Please, please, please leave a comment below and tell me all about it! And if you snap a glorious photo, tag me on social media – I absolutely love seeing your kitchen triumphs! You can find out a bit more about why I love sharing these recipes on my About Me page.
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Crustless Taco Pie
- Total Time: 50 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A simple and flavorful crustless taco pie, perfect for a quick weeknight meal.
Ingredients
- 1 pound ground beef
- 1 packet taco seasoning
- 1/2 cup water
- 4 large eggs
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup salsa
- 1/4 cup chopped onion
- 1/4 cup chopped bell pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Brown the ground beef in a skillet over medium heat. Drain any excess grease.
- Stir in the taco seasoning and water. Simmer for 5 minutes.
- In a separate bowl, whisk together the eggs and milk.
- Stir in the shredded cheese, salsa, chopped onion, and chopped bell pepper into the egg mixture.
- Pour the meat mixture into a greased 9-inch pie plate.
- Pour the egg mixture evenly over the meat.
- Bake for 30-35 minutes, or until the center is set and the top is golden brown.
- Let it cool slightly before serving.
Notes
- Serve with your favorite taco toppings like sour cream, guacamole, or extra salsa.
- You can substitute ground turkey or chicken for ground beef.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg
Keywords: crustless taco pie, taco casserole, low carb taco pie, easy taco dinner, ground beef casserole