High-Protein Gluten-Free Taco Pie
With eggs, ground beef, and just the right amount of cheese, this taco pie is loaded with protein while keeping the calorie count in check. It’s a satisfying option that fits into your healthy eating goals.
Equipment
- cast iron or oven safe skillet you can also transfer mixture to a 9x13 pan if needed
Ingredients
- 1 lb ground beef
- 2 tbsp taco seasoning
- 4 large eggs
- 1 cup sharp cheddar cheese divided
- 2/3 cup heavy cream
- 1/4 cup salsa
- 3/4 cup frozen cauliflower rice
Let's Make It
- 1. Preheat Your OvenPreheat your oven to 375°F (190°C). Grease a 9-inch pie dish or baking dish with cooking spray.
- 2. Cook the Ground BeefIn a skillet over medium heat, cook the ground beef until browned. Drain any excess grease, then stir in the taco seasoning and cauliflower rice. Let the mixture cook for a few more minutes and then let it cool slightly.
- 3. Prepare the Egg MixtureIn a mixing bowl, whisk together the eggs, heavy cream, and half of the shredded colby jack cheese.
- 4. Assemble the PieSpread the seasoned ground beef evenly in the prepared pie dish. Pour the egg mixture over the beef, spreading it evenly. Drizzle the salsa over the top and sprinkle with the remaining cheese.
- 5. Bake the Taco PiePlace the dish in the oven and bake for 20-25 minutes, or until the center is set and the edges are golden.
- 6. Cool and ServeAllow the pie to cool for 5–10 minutes before slicing. Serve with toppings like shredded lettuce, diced tomatoes, and a dollop of sour cream on the side.