Crustless Taco Pie: A Deliciously Easy Weeknight Dinner

Are you craving the vibrant flavors of tacos but dreading the effort of assembling individual shells? Do you want something hearty, flavorful, and surprisingly easy to make? Then look no further than the **Crustless Taco Pie!** This recipe takes all the best parts of tacos – the savory meat, the melted cheese, the zesty toppings – and bakes them into a convenient and satisfying casserole. And the best part? It’s crustless, making it naturally gluten-free and a lighter alternative to traditional taco pies.

This recipe is a lifesaver for busy weeknights. It comes together quickly with minimal prep work and requires only one pan, making cleanup a breeze. Plus, it’s incredibly versatile. You can easily customize the ingredients to suit your taste preferences and dietary needs. Whether you’re a fan of ground beef, turkey, or vegetarian options, this Crustless Taco Pie is sure to become a family favorite.

## Why You’ll Love This Crustless Taco Pie

* **Easy and Quick:** Minimal prep and cleanup make this perfect for busy weeknights.
* **Flavorful:** All the delicious taco flavors you love in one convenient dish.
* **Versatile:** Easily customizable with your favorite ingredients and toppings.
* **Gluten-Free:** No crust means it’s naturally gluten-free.
* **Budget-Friendly:** Uses simple, affordable ingredients.
* **Family-Friendly:** A guaranteed crowd-pleaser for all ages.

## Ingredients You’ll Need

* **Ground Meat:** 1 pound ground beef, turkey, or chicken (or a plant-based alternative).
* **Taco Seasoning:** 1 packet (about 1 ounce) or homemade taco seasoning.
* **Onion:** 1 medium, chopped.
* **Garlic:** 2 cloves, minced.
* **Diced Tomatoes:** 1 (14.5 ounce) can, undrained.
* **Corn:** 1 (15 ounce) can, drained (or frozen corn, thawed).
* **Black Beans:** 1 (15 ounce) can, rinsed and drained.
* **Cheddar Cheese:** 2 cups shredded cheddar cheese (or a Mexican cheese blend).
* **Eggs:** 6 large eggs.
* **Milk:** 1/2 cup milk (any kind works).
* **Salt and Pepper:** To taste.
* **Optional Toppings:** Sour cream, salsa, guacamole, chopped cilantro, green onions, jalapenos, olives.

## Equipment You’ll Need

* **Large Skillet or Dutch Oven:** For cooking the ground meat.
* **9×13 inch Baking Dish:** For baking the taco pie.
* **Mixing Bowl:** For whisking the eggs and milk.
* **Measuring Cups and Spoons**
* **Spatula or Wooden Spoon**

## Step-by-Step Instructions

Let’s get cooking! Here’s a detailed guide to making your own delicious Crustless Taco Pie:

**1. Prepare the Meat Mixture:**

* Place the ground meat in a large skillet or Dutch oven over medium-high heat.
* Cook, breaking it up with a spatula or wooden spoon, until browned. Drain off any excess grease.
* Add the chopped onion and minced garlic to the skillet. Cook for 3-5 minutes, or until the onion is softened.
* Stir in the taco seasoning, diced tomatoes (undrained), corn, and black beans.
* Bring the mixture to a simmer and cook for 5-10 minutes, allowing the flavors to meld together. Season with salt and pepper to taste. Remember that taco seasoning often contains salt, so taste before adding more.

**2. Prepare the Egg Mixture:**

* In a large mixing bowl, whisk together the eggs and milk until well combined.
* Season with a pinch of salt and pepper.

**3. Assemble the Taco Pie:**

* Preheat your oven to 375°F (190°C).
* Lightly grease a 9×13 inch baking dish with cooking spray.
* Pour the meat mixture evenly into the prepared baking dish.
* Sprinkle 1 cup of the shredded cheddar cheese evenly over the meat mixture.
* Pour the egg mixture evenly over the cheese.
* Sprinkle the remaining 1 cup of shredded cheddar cheese over the top.

**4. Bake the Taco Pie:**

* Bake in the preheated oven for 25-30 minutes, or until the egg mixture is set and the cheese is melted and bubbly.
* A knife inserted into the center of the pie should come out clean.

**5. Let it Rest:**

* Remove the taco pie from the oven and let it rest for 5-10 minutes before cutting and serving. This allows the pie to set up slightly, making it easier to slice.

**6. Serve and Enjoy:**

* Cut the Crustless Taco Pie into squares and serve warm.
* Top with your favorite taco toppings, such as sour cream, salsa, guacamole, chopped cilantro, green onions, jalapenos, and olives. Get creative and customize it to your liking!

## Tips for the Perfect Crustless Taco Pie

* **Don’t Overcook the Meat:** Overcooked meat can become dry and tough. Cook it just until browned and then let it simmer with the other ingredients to absorb the flavors.
* **Drain the Meat Well:** Draining off excess grease from the ground meat is crucial to prevent a greasy taco pie. Use a colander or paper towels to absorb the grease after cooking.
* **Use Quality Cheese:** High-quality cheese will melt better and provide a richer flavor. Opt for a sharp cheddar or a Mexican cheese blend.
* **Don’t Overbake the Pie:** Overbaking can result in a dry and rubbery taco pie. Bake it just until the egg mixture is set and the cheese is melted and bubbly.
* **Let it Rest:** Allowing the taco pie to rest for a few minutes after baking allows it to set up properly and makes it easier to slice.
* **Customize Your Toppings:** The toppings are where you can really personalize your taco pie. Offer a variety of options so everyone can create their perfect slice.
* **Spice it Up:** Add a pinch of cayenne pepper or a dash of hot sauce to the meat mixture for an extra kick.
* **Add Vegetables:** Get creative and add other vegetables like bell peppers, zucchini, or spinach to the meat mixture for added nutrients and flavor.
* **Make it Ahead:** You can assemble the taco pie ahead of time and store it in the refrigerator for up to 24 hours before baking. Add an extra 5-10 minutes to the baking time if baking from cold.

## Variations and Substitutions

This Crustless Taco Pie recipe is incredibly adaptable. Here are some ideas for variations and substitutions:

* **Meat:** Use ground turkey, chicken, chorizo, or a plant-based meat substitute instead of ground beef.
* **Beans:** Substitute pinto beans or kidney beans for black beans.
* **Vegetables:** Add diced bell peppers, zucchini, or spinach to the meat mixture.
* **Cheese:** Experiment with different types of cheese, such as Monterey Jack, pepper jack, or queso fresco.
* **Spices:** Adjust the amount of taco seasoning to your liking. You can also add other spices, such as cumin, chili powder, or smoked paprika.
* **Dairy-Free:** Use a dairy-free milk alternative (like almond milk or soy milk) and a dairy-free cheese alternative.
* **Low-Carb/Keto:** Use a low-carb sweetener instead of sugar in the taco seasoning (if using homemade) and load up on low-carb toppings like avocado and sour cream. You can also add a layer of cauliflower rice to the bottom of the dish before adding the meat mixture.
* **Spicy:** Add diced jalapenos or a pinch of cayenne pepper to the meat mixture for a spicier taco pie.
* **Mexican Street Corn Inspired:** Mix in some Mexican crema, cotija cheese, and chili powder to the egg mixture for a street corn twist.

## Serving Suggestions

Crustless Taco Pie is delicious on its own, but here are some serving suggestions to make it a complete meal:

* **Salad:** Serve with a side salad with a light vinaigrette dressing.
* **Rice:** Serve with Mexican rice or cilantro lime rice.
* **Cornbread:** Serve with a slice of cornbread for a heartier meal.
* **Guacamole and Chips:** Serve with guacamole and tortilla chips for dipping.
* **Refried Beans:** Serve with a side of refried beans.

## Make-Ahead Instructions

This Crustless Taco Pie is a great make-ahead meal. You can assemble it up to 24 hours in advance and store it in the refrigerator. When you’re ready to bake it, simply add an extra 5-10 minutes to the baking time.

You can also bake the taco pie ahead of time and reheat it later. To reheat, cover the pie with foil and bake at 350°F (175°C) for 15-20 minutes, or until heated through.

## Storage Instructions

Store leftover Crustless Taco Pie in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the taco pie for up to 2 months. To freeze, let the pie cool completely, then wrap it tightly in plastic wrap and foil. Thaw overnight in the refrigerator before reheating.

## Nutritional Information (Approximate)

* Calories: 350-450 per serving (depending on ingredients and toppings)
* Protein: 25-35 grams per serving
* Fat: 20-30 grams per serving
* Carbohydrates: 10-15 grams per serving

## FAQs

**Q: Can I use a different size baking dish?**

A: Yes, you can use an 8×8 inch baking dish for a thicker pie or a larger baking dish for a thinner pie. Adjust the baking time accordingly.

**Q: Can I use pre-shredded cheese?**

A: Yes, but freshly shredded cheese melts better and has a better flavor. If using pre-shredded cheese, try to find a high-quality brand.

**Q: Can I add a layer of tortilla chips to the bottom of the dish?**

A: Yes, this will add a bit of crunch and flavor to the pie. Just be aware that it will no longer be crustless.

**Q: Can I make this in a slow cooker?**

A: While not traditionally made in a slow cooker, you can adapt the recipe. Brown the meat mixture as directed, then transfer it to a slow cooker. Mix the egg mixture and pour over the meat. Cook on low for 2-3 hours, or until the egg mixture is set. Top with cheese during the last 30 minutes of cooking.

**Q: What are some good topping ideas?**

A: The possibilities are endless! Some popular topping choices include sour cream, salsa, guacamole, chopped cilantro, green onions, jalapenos, olives, pico de gallo, and shredded lettuce.

## The Bottom Line

This **Crustless Taco Pie** is a fantastic way to enjoy the flavors of tacos without all the fuss. It’s easy to make, customizable, and perfect for a quick and satisfying weeknight meal. With its delicious combination of savory meat, melted cheese, and zesty toppings, it’s sure to become a new family favorite. So, gather your ingredients, preheat your oven, and get ready to enjoy a slice of taco heaven!