If you love the bold, meaty satisfaction of tacos but want something heartier, easier to serve, and unapologetically carnivore, this Carnivore Taco Pie Recipe is for you. Think of it as a cross between a taco bake and a deep-dish meat pie — no tortillas, no beans, no vegetables — just layers of seasoned meats, melty cheese, and rich binding elements that come together into a sliceable, crowd-pleasing pie. It’s perfect for meal prep, family dinners, potlucks (if your crew is into meat), or whenever you want an indulgent low-carb centerpiece.

Below I’ll walk you through everything: why it works, what to buy, step-by-step preparation, technique tips, variations for different carnivore preferences, make-ahead and storage instructions, serving suggestions, and a short FAQ so you can make it confidently. Let’s get cooking.

Why this carnivore taco pie works

The success of this recipe comes down to three things:

1. Contrast of textures — a firm, seared meat crust or pressed ground-meat “crust,” a juicy seasoned filling, and a melty cheese topping that browns and binds.
2. Concentrated savory flavors — using a combination of ground meats (beef + pork), bacon, and aged cheese gives us a layered meatiness close to classic taco flavor without relying on plants.
3. Simple technique — most of the work is browning and seasoning; assembly and bake finish it off.

This version is intentionally flexible. I provide a “strict carnivore” seasoning option (salt, pepper, optional animal-derived flavor boosters) plus a “taco-forward” option that uses familiar taco spices if you’re not strictly carnivore. Both produce an incredibly satisfying result.

Ingredients (serves 6–8)

Notes: amounts scale easily. If you want a deeper pie or a 9×13 casserole, increase quantities by 1.5–2×.

Base (meat “crust”)

• 1 lb (450 g) ground pork (or ground beef if preferred)
• 1 large egg (helps bind the crust)
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly ground black pepper

Filling (seasoned meat layer)

• 1½ lb (700 g) ground beef (80/20 recommended for flavor)
• 6 slices bacon, diced (about 6 oz / 170 g)
• 1 small onion-equivalent note: (optional) — if strictly carnivore omit. See seasoning options below.
• 1–1½ teaspoons salt (adjust to taste)
• 1 teaspoon black pepper
• 1–2 teaspoons taco seasoning (optional — non-strict, or use homemade/plant-free seasonings if you prefer)
• 1 teaspoon smoked paprika (optional)
• 2 tablespoons beef stock or broth (optional — for juiciness)

Cheese and binders

• 2 cups shredded cheddar (or a mix of cheddar + Monterey Jack / mozzarella) — about 8 oz (225 g)
• 3 large eggs (beaten) — these help set the pie and add custardy richness
• ½ cup heavy cream or crème fraîche (optional, adds silkiness)

Topping and finishing

• ½ cup shredded cheese (extra for browning)
• 2 tablespoons butter, dotted on top before baking (optional)
• Freshly chopped chives or a dollop of sour cream for serving (optional and non-strict for pure carnivore)

Seasoning options (choose one path)

• Strict carnivore: sea salt, black pepper, optional powdered animal rennet-derived cheeses, and smoked salt for complexity. Avoid plant spices.
• Taco-forward (more familiar flavors): sea salt, black pepper, chili powder, ground cumin, smoked paprika, garlic powder, onion powder.

Equipment

• 9-inch (23 cm) deep-dish pie pan, or a 9×2.5 inch springform pan (recommended — easier to slice)
• Skillet / cast-iron pan
• Mixing bowls, spatula, baking sheet

Prep & strategy (what to do first)

1. Chill meat and pans when possible. Slightly firmer ground meat is easier to shape into a crust. If your kitchen is warm, briefly refrigerate the mixed crust meat for 10–15 minutes.
2. Preheat oven to 375°F (190°C).
3. Cook bacon first — render fat and keep the pan meat juices; they add flavor to the filling. Drain most of the fat, leaving a tablespoon for sautéing the meat. Save rendered fat to brush the crust if you like deeper flavor.
4. Grate cheese and beat eggs now — it streamlines assembly.

Step-by-step: how to make Carnivore Taco Pie Recipe

1. Make the meat “crust.”
   • In a bowl combine 1 lb ground pork, 1 large egg, ½ tsp salt and ¼ tsp pepper. Mix gently but thoroughly — overmixing compacts the meat.
   • Press this meat mixture into the bottom and up the sides of your prepared 9-inch pie or springform pan, creating an even layer ~¼–½-inch thick. Use slightly wet hands or the flat bottom of a measuring cup to press and smooth. The meat should form a firm, sealed base and sides — think meatloaf texture.
   • Optional step to seal: brush the inside of the meat crust with 1 tablespoon melted butter or a tablespoon of bacon fat for extra flavor and a browner finish.
2. Par-bake the crust (recommended).
   • Place the crust-lined pan on a baking sheet (to catch drips) and bake at 375°F (190°C) for 12–15 minutes, until the meat has begun to set and the edges pull away slightly from the pan. This helps prevent a soggy bottom once the filling is added. Remove and set aside.
3. Prepare the filling.
   • In a heavy skillet over medium heat, cook diced bacon until crisp. Remove bacon with a slotted spoon to a paper towel, leaving 1–2 tablespoons rendered bacon fat in the pan.
   • Add the ground beef to the hot pan. Break it up and sear until nicely browned — don’t rush this step; browning creates deep flavor. If you’re using onions (non-strict), sauté them with the beef until translucent.
   • Season with salt, pepper, and either your strict-carnivore salts/spices or taco seasoning. If using beef stock, add it now and let it reduce for a couple minutes so the filling isn’t too wet. Taste and adjust seasoning. Remove from heat and stir in the crisp bacon pieces.
4. Assemble the pie.
   • Spoon half of the browned beef mixture into the par-baked meat crust and level it.
   • Sprinkle roughly 1 cup of shredded cheese over this layer.
   • Add the remaining beef mixture on top of the cheese and level again.
   • In a bowl whisk together 3 eggs and ½ cup heavy cream (or just beat eggs without cream for a firmer pie). Pour this custard over the top so it fills gaps and binds the layers.
   • Top with remaining shredded cheese and dot with small knobs of butter if you like extra browning.
5. Bake.
   • Bake at 375°F (190°C) for 25–35 minutes, until the top is golden and the internal custard is set (a knife inserted in the center should come out mostly clean). If the cheese is browning too fast, tent loosely with foil for the last 10 minutes.
6. Rest and slice.
   • Allow the pie to rest for 10–15 minutes after baking. This lets the custard set and makes for cleaner slices. If you used a springform pan, remove the ring carefully and transfer to a serving platter.

Chef’s technique tips (to make it perfect)

• Use mixed meats for depth. Ground pork lends juiciness and fat; ground beef gives classic beefy flavor. You can sub ground lamb for a gamier profile.
• Browning is flavor. Don’t skip browning the filling — the Maillard reaction gives the pie its savory backbone.
• Control moisture. If your filling looks very wet after browning, cook a little longer to evaporate excess liquid. Too-wet filling will make the crust soft instead of crisp.
• Binder balance. Eggs + cream lightly set the pie into a custard. For a firmer, meatier slice, reduce cream or omit it and add an extra egg. For silkier slices, add a touch more cream.
• Cast-iron option. If you have a 10-inch oven-safe skillet, you can press the crust directly into the skillet and bake the whole thing there for a crispier edge and deeper browning.
• Salt rhythm. Salt in three stages — in the crust mix, while seasoning the filling, and a final sprinkle before baking if needed. This prevents blandness.

Variations to suit every carnivore palate

1. Ultra-simple strict carnivore
   • Use only salt, pepper, and optional smoked salt. Omit onions and spices. Use double meat (no pork crust) and extra cheese. This produces an intensely meat-forward pie suitable for strict carnivores.
2. Taco-forward (not strict)
   • Add 1–2 tsp store-bought taco seasoning or 1 tsp chili powder + 1 tsp ground cumin + ½ tsp garlic powder. Serve with sour cream, shredded lettuce, and diced tomatoes (for non-carnivore guests).
3. Breakfast Carnivore Taco Pie
   • Replace beef with breakfast sausage and add extra eggs into the custard. Top with grated cheddar and serve with a side of crispy bacon.
4. Spicy carnivore
   • Incorporate diced chorizo or hot Italian sausage with the ground beef, and add a pinch of cayenne or a spoon of chipotle in adobo (if you allow non-meat ingredients).
5. Low-fat version
   • Use lean ground beef and increase the egg binder (4–5 eggs) to hold everything together. Expect a denser, less rich pie.
6. Cheesy four-meat pie
   • Use ground beef, ground pork, diced ham, and crumbled chorizo or bacon. Layer cheeses (cheddar, Gruyère, mozzarella) for complexity.

Serving suggestions & pairings

Though this is a meat-heavy dish, presentation and complementary flavors matter. Here are ways to serve:

• Sliced with dollops: A thick slice with a dollop of crème fraîche, sour cream, or a smear of aged aioli.
• Sauce suggestions: For non-strict carnivore diners, a smoky chipotle mayo, salsa verde, or queso blanco pair beautifully. For strict carnivores, a simple beef jus or reduction made from pan drippings is excellent.
• Sides for non-carnivore guests: Coleslaw, roasted cauliflower rice, or a bright salad provide a refreshing counterpoint.
• Beverage pairings: Full-bodied red wines (Syrah, Malbec), dark lagers, or robust coffees for breakfast versions. For an alcohol-free option, iced sparkling water with lemon works well.

Make-ahead, storage, and reheating

• Make ahead: Assemble the pie to the point before baking (up to the point where the custard is poured) and refrigerate, covered, for up to 24 hours. Bake when ready; you may need an extra 5–10 minutes.
• Refrigerate: Store leftover slices in an airtight container for up to 4 days.
• Freeze: Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: For best texture, reheat individual slices in a 350°F (175°C) oven for 10–12 minutes or until warmed through. The microwave works in a pinch but softens the crust.

Nutrition & portioning (general guidance)

This pie is calorie-dense and rich in protein and fat. Portioning matters — a 1/8 slice is a reasonable serving for an entrée if served with sides. If you’re tracking macros, the exact numbers will depend on meat fat percentages and cheese used. For lower calories, choose leaner meats and omit heavy cream.

Troubleshooting (common issues + fixes)

• Pie too loose after baking: Likely not enough eggs or underbaked. Return to oven until custard sets. Also let it rest longer — cooling solidifies the set.
• Soggy bottom: Par-bake the crust longer next time or press the crust thinner and bake on a preheated baking sheet. Reduce moisture in the filling before assembly.
• Too dry: Use fattier meat (80/20), add a tablespoon of butter to the custard, or include 2 tablespoons of cream.
• Falling apart when sliced: Let it rest at least 10 minutes. Use a sharp knife and cut with a single smooth motion. A pie server helps.

Frequently asked questions

Q: Can I make this grain-free?
A: Yes — this recipe is already grain-free. It’s an excellent low-carb, gluten-free option.

Q: Can I omit cheese?
A: Yes, though cheese helps bind and flavor. Omit if you avoid dairy — increase eggs to 4 and add a tablespoon of butter for richness.

Q: Is this suitable for keto?
A: Absolutely. It’s high in fat and protein with minimal carbs, especially in the strict carnivore version.

Q: Can I use venison or bison?
A: Yes — use some pork fat or bacon to increase fat content because lean game meats can dry out. Aim for at least 15–20% fat, or add butter.

Final notes from the (imagined) chef

The Carnivore Taco Pie Recipe is one of those satisfying projects that rewards a bit of planning with a very generous return: bold, layered meat flavors; an impressive presentation; and leftovers that reheat beautifully. The structure is forgiving — swap meats, adjust the binder, and choose your seasoning path depending on how strict your carnivore preferences are. My favorite version uses a pork crust, a beef-bacon filling, and a mellow, sharp cheddar melt for a balance of creaminess and savory bite.

Carnivore Taco Pie Recipe

This Carnivore Taco Pie Recipe is a hearty, all-meat comfort dish that layers juicy seasoned ground beef, crispy bacon, and melted cheese over a savory meat “crust.” It’s rich, satisfying, and perfect for anyone following a carnivore, keto, or low-carb diet. Simple to make, deeply flavorful, and ideal for meal prep or family dinners.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Course Main Course

Cuisine American, Mexican

Servings 6

Calories 550 kcal

Ingredients

  

For the Meat Crust:

• 1 lb 450 g ground pork (or beef)
• 1 large egg
• ½ tsp sea salt
• ¼ tsp black pepper

For the Filling:

• 1½ lb 700 g ground beef (80/20 preferred)
• 6 slices bacon diced
• 1 –1½ tsp salt adjust to taste
• 1 tsp black pepper
• 1 –2 tsp taco seasoning optional – skip for strict carnivore
• 1 tsp smoked paprika optional
• 2 tbsp beef stock or broth optional for moisture

For the Cheese & Binder:

• 2 cups shredded cheddar or mix of cheddar & mozzarella
• 3 large eggs beaten
• ½ cup heavy cream optional for richness

Topping:

• ½ cup shredded cheese for browning
• 2 tbsp butter optional

Instructions

 

Preheat the Oven:

• Set oven to 375°F (190°C). Grease a 9-inch pie pan or springform pan lightly.

Make the Meat Crust:

• In a bowl, combine ground pork, 1 egg, salt, and pepper. Mix until just combined.
• Press the mixture evenly into the pan, covering the bottom and sides to form a meat crust.

Par-Bake the Crust:

• Bake for 12–15 minutes, until edges begin to brown and firm up. Remove and set aside.

Prepare the Filling:

• In a skillet, cook diced bacon until crisp. Remove bacon but leave some rendered fat in the pan.
• Add ground beef and cook until browned. Stir in salt, pepper, and optional taco seasoning.
• Mix in the cooked bacon and let the mixture cool slightly.

Assemble the Pie:

• Spoon half of the beef mixture into the crust, then sprinkle with 1 cup cheese.
• Add the rest of the beef filling and level it out.
• Whisk eggs and heavy cream together, pour evenly over the filling, and top with the remaining cheese and butter.

Bake:

• Bake for 25–35 minutes or until the top is golden and the filling is set.
• If cheese browns too quickly, cover loosely with foil.

Rest & Serve:

• Let the pie rest for 10–15 minutes before slicing. Serve warm and enjoy.

Notes

• Storage: Refrigerate leftovers for up to 4 days or freeze for up to 3 months.
• Reheat: Warm slices in a 350°F oven for 10–12 minutes.
• Variations: For strict carnivore: use only salt, pepper, and cheese (no taco seasoning).
• For breakfast: use sausage instead of beef and add extra eggs.
• For extra richness: use a mix of pork and beef, or top with crispy bacon after baking.