Low-Carb Crustless Taco Pie

This Low-Carb Crustless Taco Pie makes an easy spicy dinner. It's crustless, so not only is it low-carb, it's also gluten-free and grain-free. This crustless quiche can work in low-carb, ketogenic, diabetic, Atkins, diabetic, and Banting diets.

INGREDIENTS:

• 1 pound ground beef preferably grass-fed
• 1/4 cup salsa
• 1 cup Mexican blend cheese finely shredded, quantity divided
• 4 large eggs
• 2/3 cup heavy cream preferably grass-fed
• 1 packet taco seasoning (be sure it is free of MSG, starches, and any additives)
• 3 green onions thinly sliced
• 1/2 teaspoon sea salt

INSTRUCTIONS:

1. Preheat oven to 350º Fahrenheit. Prepare a 9" pie pan by greasing with butter or spraying with coconut oil.
2. Heat a large skillet over medium high heat. If your ground beef is low in fat or if your skillet is not well seasoned, you may want to spray the pan with coconut oil to prevent sticking. When skillet is hot, add ground beef, breaking up into small pieces with a spoon or spatula. Cook, stirring occasionally until browned. Drain beef and add taco seasoning and cook according to package instructions. Set aside and allow to cool while continuing with the next step.
3. In a medium mixing bowl, whisk together the eggs and heavy cream. Stir in the green onions, salsa, 3/4 cup of the cheese, and the salt.
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