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This amazing showstopper recipe is possible using Mission Zero Carb Tortillas.  I enjoyed making this Taco Pie as it felt so creative, but in effect, it is simply just the way it is made in a springform pan that makes it so fun to create.  It looks really cool once one removes the springform pan surround.

I loved this pie especially with sour cream and salsa plus diced avocado.  However, I had a little trick.  I nuked my piece with the toppings briefly to take the edge off the cold sour cream.  Oh my, this made for such an enjoyable meal.  The flavors were fantastic!

I made my own Taco Seasoning but feel free to use store-bought Taco seasoning.

I did use a lot of cheese.  You are welcome to reduce the amount to taste.  I do love cheese!  

I used a green pepper with the meat; however, if you like real spicy, you can use a can of green chilies.  

I used very basic toppings, but loved this recipe just as written.  You could add black olives and chopped tomatoes, chopped cilantro, chopped lettuce, etc.

So, here you see, we low-carbers can make a Taco Pie without using flour tortillas.  Thanks Mission!



2 lbs lean ground beef (0.9 kg)

1 green pepper, diced finely

1 tbsp minced garlic (15 mL)

Taco seasoning (recipe below), OR

  2 tbsp commercial Taco seasoning (30 mL)

3/4 cup medium-heat salsa (175 mL)

14.5 oz can diced tomatoes (411 g) 

1/4 cup water (60 ml)

8 low-carb tortillas

21/2 cups Mexican blend grated cheese, OR (625 mL)

  a mix of Mozzarella and Cheddar cheeses


Sour cream


Chopped avocadoes

Homemade Taco Seasoning (or use commercial):

1 tbsp chili powder (15 ml)

11/tsp cumin (7 mL)

1 tsp black pepper (5 mL)

1/tsp onion powder (2 mL)

1/tsp salt (2 mL)

1/tsp red pepper flakes (2 mL)

  (skip if the salsa is already spicy)

1/tsp oregano (2 mL)

1/tsp garlic powder (1 mL)



Preheat the oven to 375°F (190°C).  Grease the bottom of a 9-inch (23 cm) springform pan.

Homemade Taco Seasoning:   In small bowl, whisk together chili powder, cumin, black pepper, onion powder, salt, red pepper flakes, oregano and garlic powder.


In large, nonstick frying pan, cook ground beef over medium heat, breaking it up small as it cooks with a spatula.  Add green pepper, Taco Seasoning (homemade, OR commercial) and minced garlic.  Cook until meat has browned.  Add salsa, diced tomatoes and water.  Keep cooking until green pepper is softened and sauce has thickened.  While it is cooking use the spatula to smash the tomatoes finer.


To assemble the Taco Pie: In bottom of springform pan, layer 1 tortilla and cut the other to fill the spaces as much as possible.  Cover with 1/4 of the meat and a scant half cup (120 mL) cheese.  Repeat ending with meat and the remainder of the grated cheese. 

Bake 20 minutes until cheese has melted.  Allow to cool 10 minutes before cutting.  Serve with sour cream, salsa and chopped avocadoes.  I like to warm the sour cream and salsa on top of the slice of pie for about 12 seconds in the microwave oven.  This makes it taste so much better as I don’t like the contrast of the hot pie with the cold sour cream.

Yield:  8 servings

1 serving

419.8 calories

32.9 g protein

28.2 g fat

8.9 g fiber

6.4 g net carbs 

Other Mexican Recipes You may enjoy:

Cheesy Creamy Mexican Casserole

Mexican Tortilla Casserole

Mexican Lasagna

Mexican Shredded Chicken

Spicy Mexican Chicken Burritos

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