Take your taco night to the next level with this hearty skillet keto taco pie!

This dinner casserole is all about warm comfort flavors! It has a delicious Mexican-inspired trifecta of onions, pickled jalapeño, and green chiles for a spicier kick.

We’re shaking things up though by adding some Cajun seasoning instead of taco spices, and we think your family will love it! Cajun taco pie has lots of satisfying seasoned ground beef and is super easy to make.

When this cheesy keto pie comes out of the oven, it acts as a colorful canvas for all your favorite taco toppings. Yum!

Instead of the typical taco seasoning, I’m using Trader Joe’s Everything But The Elote seasoning, as well as Louisiana Cajun seasoning. They’re my top recommendations for perfecting the flavors!

This Cajun keto taco pie is sure to hit the spot and not load up your sink. Make it a one-pan meal by using a 10 inch cast iron skillet so you can cook the meat and veggies, and then also stick it in the oven to finish cooking!

Let’s “taco bout” a keto crust to use for this meal!

You’ll need a keto-friendly crust, and for convenience, I opted for a store-bought cauliflower crust. Just be careful to pay special attention to the nutrition of prepared cauliflower crusts as many have lots of added carbs.

Consider using Trader Joe’s Cauliflower Thins or an Outer Aisle keto crusts. I found the Outer Aisle cauliflower crusts in the refrigerated section at my local Sprouts Farmers Market store.

total time: 45 MINUTES

A beefy, cheesy classic Mexican casserole, with a cajun twist thanks to bold Creole spices.

Toppings:

When the oil sizzles, add your chopped onions, green chiles, and pickled jalapeños. Sauté until soft and translucent, or 2-3 minutes.

Add the ground beef and spices to the same skillet, browning the meat for about 5-7 minutes on medium heat, stirring occasionally. Drain grease if needed. Then fold in half of the shredded cheese (this is the glue that keeps everything together).

Remove beef mixture from the heat and let cool in a separate bowl. This is to ensure we don’t scramble the eggs when added. While it’s cooling, pre-heat your oven to 350 degrees. Once cool, with a wire whisk or fork, beat your egg and add to the beef mixture, stirring to marry your ingredients.

Transfer the beef mixture from the bowl onto the cauliflower crust in the deep skillet for baking. Top the pie with the remaining cheese, then bake for about 25 minutes, or until the cheese begins to turn golden brown.

Before serving, let cool for about 5 minutes and garnish with your favorite toppings! Black olives, sour cream, chopped cilantro, avocado, and fresh diced tomatoes.

Nutritional Information

Yield: 6, Serving Size: 1 slice, 1/6th of pie
Amount Per Serving:
Calories: 352.1, Total Carbohydrates: 5.4g, Fiber: 1.3g, Sugar Alcohols: 0.1g, Net Carbohydrates: 4.0g, Total Fat: 22.1g, Protein: 31.2g

Are you drooling yet? Your friends and family will be begging for the recipe!

In my household, we have Mexican food at least once per week, and I’m telling you this recipe never disappoints! Savory beef, melty bubbling cheese, a kick of Cajun heat, paired with… well, whatever you’re in the mood for! Cool sour cream, buttery avocado, zippy pickled jalapeños… or all of the above!

My sidekick, Jenna, made this keto taco pie recipe and here’s what she had to say:

“The flavor is awesome on this keto taco pie and it’s got a lot of possibilities for customizing! I love the Cajun twist on the traditional Mexican flavors, so fun and so tasty!”

If you love taco flavors, try this delicious keto taco pizza next!

This content was originally published here.