A delightful low-carb twist on a classic chili cheese pie, perfect for any meal.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and optimal texture.
In a large skillet, cook the ground beef over medium heat until browned.
Break the beef into small pieces for even cooking.
Add onion powder, chili powder, cumin, salt, and black pepper to the beef, stirring well to combine.
Toast the spices slightly for enhanced flavor.
Stir in the yellow mustard and tomato sauce, mixing thoroughly.
Ensure the sauce is evenly distributed for consistent flavor.
Transfer the beef mixture to a greased pie dish and sprinkle half of the shredded cheddar cheese over it.
Press the mixture gently to create an even layer.
In a mixing bowl, whisk together the eggs, mayonnaise, and heavy cream until smooth.
Whisk vigorously to ensure a creamy consistency.
Stir the remaining shredded cheddar cheese into the egg mixture.
Fold gently to avoid breaking the cheese shreds.
Pour the egg mixture evenly over the beef mixture in the pie dish.
Spread the topping gently to cover the entire surface.
Bake in the preheated oven for 30-35 minutes, or until the top is golden and set.
Check doneness by inserting a toothpick; it should come out clean.
Allow the dish to cool for 10 minutes before slicing and serving.
Cooling helps the layers set for cleaner slices.
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