Servings: 6
Prep: 15 minutes
Cook: 25–30 minutes
Net carbs: ~2 g per serving, depending on brands
Ingredients
Beef filling
- 1½ lb (680 g) lean ground beef — 90–95% lean
- ½ medium onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp taco seasoning (check label for added sugar/starch)
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup water
- ½ cup diced green chilies, drained
Low-carb creamy layer
- 8 oz (225 g) full-fat cream cheese, softened
- ½ cup sour cream
- 1 large egg
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
Topping
- 1 cup shredded cheddar/Monterey Jack cheese
- 2 tbsp chopped green onions
- Fresh cilantro, optional
- Jalapeños, optional
Instructions
- Preheat oven to 375°F (190°C).
- Cook the beef:
Brown the ground beef in a large skillet over medium-high heat. Drain excess grease if necessary. - Add the onion and garlic and cook for 2–3 minutes.
- Add taco seasoning, chili powder, cumin, paprika, salt, pepper, water, and green chilies. Simmer for 3–5 minutes until most of the liquid has evaporated.
- Make the creamy layer:
In a bowl, beat together cream cheese, sour cream, and egg until smooth. Stir in 1 cup shredded cheese. - Assemble:
Spread the beef mixture into a greased 9-inch pie dish. Spread the cream-cheese mixture evenly over the beef. - Sprinkle the remaining 1 cup shredded cheese over the top.
- Bake for 20–25 minutes, until the cheese is melted and bubbling and the center is set.
- Let the pie rest for 5–10 minutes before slicing. Garnish with green onions, cilantro, and jalapeños.
💪 Approximate nutrition per serving
Using 90% lean beef and dividing into 6 servings:
- Calories: ~520
- Protein: ~39–42 g
- Fat: ~36 g
- Total carbs: ~4–5 g
- Fiber: ~2 g
- Net carbs: ~2–3 g
