High-Protein Beef Taco Pie features layers of seasoned lean ground beef, a creamy protein-packed cheese filling, and a blanket of melted cheddar cheese, finished with fresh diced tomatoes and green onions. With just 2g net carbs per serving and 40g of protein, it’s a satisfying keto-friendly meal that looks just like the one in the image.

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Ingredients
Beef Layer
2 lbs (900 g) 93% lean ground beef
1 tbsp avocado or olive oil
1 small onion, finely diced
3 cloves garlic, minced


Taco Seasoning
2 tsp chili powder
2 tsp ground cumin
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
½ tsp black pepper
1 tsp sea salt
¼ tsp cayenne pepper (optional)


High-Protein Creamy Layer
8 oz (225 g) reduced-fat cream cheese, softened
1 cup low-fat cottage cheese, blended until smooth
¾ cup plain non-fat Greek yogurt
2 large eggs
½ cup grated Parmesan cheese


Cheese Topping
2 cups reduced-fat sharp cheddar cheese, freshly shredded
½ cup Monterey Jack cheese


Fresh Garnish
1 Roma tomato, diced
3 green onions, sliced
Fresh cilantro, chopped (optional)
Sliced jalapeños (optional)


Instructions
Step 1: Prepare the Beef

Preheat the oven to 375°F (190°C).

Lightly grease a 9-inch round baking dish or deep pie dish.

Heat the oil in a large skillet over medium-high heat.

Add the onion and cook for 3–4 minutes until softened.

Stir in the garlic and cook for 30 seconds.

Add the ground beef and cook for 7–8 minutes, breaking it into small crumbles until browned.

Drain any excess fat if necessary.

Step 2: Season the Beef

Add the taco seasoning ingredients to the skillet and stir well.

Cook for 2 minutes until the spices are fragrant and evenly coat the beef.

Spread the seasoned beef evenly into the prepared baking dish.

Step 3: Make the Creamy Protein Layer

In a large bowl, combine:

Softened cream cheese
Blended cottage cheese
Greek yogurt
Eggs
Parmesan cheese

Beat until completely smooth and creamy.

Pour the mixture evenly over the seasoned beef.

Step 4: Add the Cheese

Sprinkle the cheddar and Monterey Jack evenly over the top, completely covering the creamy layer just like the picture.

Step 5: Bake

Bake for 25–30 minutes, until:

The center is set.
The cheese is melted and bubbling.
The edges are lightly golden.

For a beautifully browned top, broil for 2–3 minutes.

Step 6: Garnish

Allow the pie to rest for 10 minutes before slicing.

Top with:

Diced tomatoes
Sliced green onions
Fresh cilantro
Jalapeños, if desired

This recreates the colorful finish shown in the picture.

Approximate Nutrition (Per Serving)
Calories: 390
Protein: 40g
Total Carbohydrates: 4g
Fiber: 2g
Net Carbs: 2g
Fat: 23g


Optional Toppings

Serve with any of these keto-friendly toppings:

Sliced avocado
Sour cream or plain Greek yogurt
Fresh salsa
Pickled jalapeños
Chopped lettuce
Fresh cilantro
Hot sauce


Storage
Refrigerator: Store covered for up to 4 days.
Freezer: Slice into individual portions, wrap tightly, and freeze for up to 3 months. Reheat in the oven or microwave until warmed through.


Tips to Match the Picture
Use finely crumbled ground beef so each slice holds together cleanly.
Blend the cottage cheese until smooth for a creamy filling that bakes seamlessly into the pie.
Freshly shred the cheddar for the smoothest melt and the stretchy cheese pull shown in the image.
Bake in a round glass baking dish to achieve the same presentation.
Let the pie rest for 10 minutes before cutting, then garnish generously with diced tomatoes and green onions immediately before serving for the vibrant