1 lb | Beef, ground or minced, 20% fat | |
3 tbsp | Taco Seasoning Spice Mix | |
2 (ea. 0.11 oz) | Garlic, raw | |
6 (ea. 1.76 oz) | Egg, large | |
1 cup | Cream, fluid, light whipping, 30% fat | |
1 cup | Cheddar, cheese, shredded | |
41.11 oz | altogether (view nutrition facts) |
Preparation
- Serving size:6.90 oz (calculated)Notes: 1 big slice of crustless taco pie (1/6 pie); sufficient as a main meal
- Temperature: 350 °F
- In a large pan over medium heat, brown the beef, about 5 minutes.
- Add the taco seasoning and minced garlic and stir until well combined.
- Transfer to an oven-safe dish. You can use a 9-inch pie pan for 6 servings. For 3 servings, I use a cake pan with a diameter of 16 cm or 6 1/4 in, lined with aluminum foil.
- Mix together the eggs and cream and pour it over the meat mix.
- Sprinkle with the shredded cheese and bake until the eggs have set, about 30 minutes.
- Let cool for about 5 minutes before serving.
- Serve, for example with guacamole or sour cream, or of course both!
- You can store the dish in an airtight container for 5 days in the fridge. Reheat in the microwave or in the oven.
Meal Prep Tip
- Calorie count481 kcal
- % of calories by macros
Fat 75.5 % 363 kcal 40 g Net Carbs 3.1 % 15 kcal 3.7 g Dietary Fiber 0.4 % 2 kcal 0.8 g Protein 21.0 % 101 kcal 25 g - Approx. WW SmartPoints™15.7
- Cholesterol 307.7 mg
- Sodium 791.5 mg
- Fat 40.1 g
- Saturated Fat 19.5 g
- Trans Fat 1.1 g
- Carbohydrates 4.5 g
- Dietary Fiber 0.8 g
- Total Sugars 2.2 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 25 g
- Calcium 216.2 mg
- Iron 2.9 mg
- Magnesium 31.7 mg
- Potassium 385.7 mg
- Zinc 4.7 mg
- Vitamin A (Retinol Equivalents) 298.7 mcg
- Vitamin B12 2.4 mcg
- Vitamin C 1.1 mg
- Folate 36.9 mcg
- Folic Acid 0 mcg