Dishin’ With Debbie-Crustless Taco Pie
The daily struggle to eat better in the new year continues.
I do, however, enjoy searching for new ways to improve on otherwise unhealthy dishes, losing some of the bad stuff while keeping the yummy taste. After all, we can’t live in total deprivation, right? We love Mexican inspired flavors, but we’re trying to forego the taco shells and chips. So, this recipe combines similar flavors in a brunch type casserole that goes crustless. It would be good any time of day!
Ingredients:
1 pound of ground turkey breast (could use lean ground beef if preferred)
1 packet of your favorite taco seasoning, we use low sodium (could make your own if you like)
6 large eggs
1 cup heavy cream
2 cloves garlic, minced
1 cup shredded cheddar cheese
Directions:
Preheat oven to 350, and spray a 9-inch pie dish with nonstick spray. Brown the turkey until cooked through. Add taco seasoning and a splash of water…I just fill the empty seasoning pouch about 1/2 way. Just need a little simmer sauce to soak into the meat. Spread the meat into the prepared dish. In a mixing bowl, combine the eggs, garlic, and cream. Whisk to combine. Pour over the meat. Sprinkle the shredded cheese on top. Bake for 30 minutes or until the center is set. Cheese will start to brown. Remove from oven and let sit for 5 minutes before slicing. You can top it as you would any other taco pie if you like…salsa, sour cream, a sprinkle of green onion or cilantro. It’s up to you. If using turkey, you may find it needs a smidge extra flavor…a sprinkle of salt added into the egg mixture before assembling would be fine. The original measurements were fine for us, however.
