Crustless Taco Pie


  • 1 T olive oil
  • 1 medium onion, chopped
  • 1 lb organic lean ground beef
  • 2 tsp taco seasoning
  • 4 oz green chilis, chopped
  • 1 cup cooked black beans
  • 4 eggs
  • ½ cup of your favorite milk
  • 1/4 tsp salt
  • 1 cup shredded pepper jack cheese 4 oz optional


  • Preheat the oven to 375 degrees and grease a 10-inch pie pan.
  • In a medium skillet, saute onion with olive oil over medium-low heat until softened, about 5 minutes. Add ground beef to skillet and cook over medium heat until brown and no longer pink. Drain excess fat and stir in taco seasoning.
  • Transfer beef mixture to prepared pie pan. Top with green chilis and black beans.
  • In a medium bowl, whisk eggs, milk, and salt. Pour mixture into pie pan, and sprinkle with shredded cheese.
  • Bake taco pie for 35 to 40 minutes, or until it’s set and not jiggly in the middle. Remove to a wire rack. For easy cutting, cool for 30 minutes before serving.
  • Top with your favorite taco toppings, such as sour cream, cilantro, and avocado. Makes 8 servings.

Nutrition Info:

Calories: 290kcal | Carbohydrates: 8g | Protein: 19g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 136mg | Sodium: 211mg | Potassium: 327mg | Fiber: 2g | Sugar: 2g 



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