Before jumping to the recipe, don't miss the HELPFUL RECIPE TIPS in the post! I hope you'll find them useful and will love this fantastic recipe.
(5 Net Carbs per serving/ Nut Free & Gluten Free)
Hey there Low Carb Friends!
This taco pie with cornbread topping is super filling and will fit the bill when you are craving Tex-Mex.
The cornbread and the meat meld together nicely and almost makes me forget how much I used to love corn tortillas.
Our family is traveling to Mexico next week for a short holiday and I guess dreaming of our vacation has inspired this dish…I can’t wait!
I have always loved Mexican and Mexican inspired food.
When I first started the Keto diet and realized how many carbs are in cornbread ( and corn tortillas) I was shocked…and sad.
I love the corn flavor next to well seasoned spicy ground beef…
When I finally discovered that I could make Keto Cornbread that actually tasted like corn I was ecstatic.
I didn’t think it was possible on Keto…
The recipe for this cornbread is a little bit different and doesn’t include any almond flour…so if you are among our friends with nut allergies, this one is safe for you.
Let’s get on with it:
Gather up all of the ingredients.
- Make sure that you have everything you need before you start.
If you are going to make your own “low carb” enchilada sauce you can find a great recipe here.
I usually just make the Taco Pie as it is in the recipe and add fresh salsa on top.
But if you decide to make the sauce, you can make that ahead of time if you want to.
I think it keeps for several days in the fridge, or you could do the water bath canning thing if you want to make a big batch.
- Cook the ground meat until no longer pink ahead of time and keep in the fridge until you are making dinner.
This is a cool trick to save time if you are making this on a busy weeknight.
This is also a great recipe to use up leftover ground meat.
This is the secret ingredient that you’ll need to make the cornbread shine:
Check it out here. It is available on Prime too. I have not seen it in my local grocery store yet…
- Once you add the wet ingredients your dough should look sort of puffy and light.
Don’t over mix the dough. Like any batter, over mixing will make your bread tough.
- A well seasoned cast iron skillet is best for this recipe.
Mine is 10 inches and well seasoned. I used one like this and have had it for years. You can put a coating of oil over yours if needed.
They last forever if you take care of them. And, if you ever find one in good shape at a yard sale than I wouldn’t turn my nose up at it…cast iron is the best.
Back to the pie….
- This isn’t difficult. Just make sure that you take your time and make sure there are no big holes in your “crust”.
Use a little less than half of the dough for this step and it should cover the bottom and about 3/4 of the way up the sides.
- Add the meat and cheese.
- Gently spread the rest of the dough over the top of your pie.
Be patient with this step. If you are rough or go to fast you are going to get meat mixed up in the dough.
Try to make sure it is all “sealed”.
- Add whatever topping you like.
If you checked out my cornbread post than you know that I like to keep it simple and add pickled jalapenos only.
But feel free to make this part of the dish however you like. You could add fresh ground pepper, extra cheese or sliced tomatoes.
Do whatever floats your boat her. Just remember to change the macros.
Speaking of Macros…
I calculated the nutritional information in this pie as having eight slices…just like a regular pie.
I wasn’t about to rip you off and tell you to cut this pie in 16 pieces…
No one in real life eats those tiny little slivers of pie and calls it good lol.
Just remember that if you change the number of slices than the calories and carbs will change too.
- While your Taco Pie is baking you can cut up all of your accoutrements like tomatoes, lettuce and green onion.
And you’ll have a little time to hang out with your best friend.
I have posted several pictures of my dog Effie in different posts…but she looks exactly like this in every single one. She’s so pretty.
She hangs out by the kitchen “gate” in case I need help tasting anything.
- I baked this for exactly 40 minutes.
The raised parts of the crust will be slightly browned and you can always do a toothpick test in the middle of the crust to make sure.
- You should be able to serve this with a pie server.
I always serve mine on top of a bed of lettuce. Not only is it delicious, it’s a sneaky way to get more greens into the tween’s diet.
Look at how nicely it sliced…
- This dinner pie took about thirty minutes of prep time including cooking the meat and chopping the veggies while the pie baked.
I hope you enjoy this dish. If you think of any terrific toppings or tricks please feel free to let the community know in the comments below.
Cheers Keto People!
Low Carb Taco Pie with a Cornbread Crust
Easy Keto Taco Pie with a Cornbread Crust
- 1 cup Enchilada Sauce (optional, see post for tips) *OPTIONAL ( I use fresh salsa over the top of the pie when finished)
Taco Pie Filling
- Brown the hamburger meat with the spices. Mix in enchilada sauce if using.
- Mix eggs, cream, almond milk,cream cheese, butter and corn extract (all of the wet ingredients) together until smooth.
- Mix all of the dry ingredients together in a separate bowl to ensure they are combined.
- Mix dry ingredients into the wet ingredients. Don’t over mix the batter or your bread will be tough (and flat). It should be fluffy.
- Spread half of the batter into the bottom and sides of a well seasoned 10 inch cast iron skillet. If it is not well seasoned you can use a bit of olive oil.
- Add the meat to the skillet and top with cheese.
- Gently spread remaining cornbread mixture evenly over the top of the meat. Cover the meat completely. I used a silicone spatula to accomplish this.
- Top with jalapenos if desired.
- Bake @ 400F for 40 minutes or until crust is slightly browned and a toothpick inserted into the crust comes out clean.
- Let cool five minutes and slice into 8 pieces like a pie.
- Serve as is or on a bed of lettuce with desired toppings such as sliced avocado, tomato, salsa, sour cream & green onions.
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The nutritional information on this site is calculated using the USDA database. I take great care in providing the most accurate information possible.
But, if anything ever looks off on this site or ANY site for that matter, you should feel free to do your own calculations, and if you find something let us know.