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Easy Impossible Taco Pie
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5 from 2 votes

Easy Impossible Taco Pie

Easy Impossible Taco Pie is a simple and delicious dish for the whole family. This recipe is a twist on the classic Bisquick Impossible Pie that uses taco-seasoned ground beef. This savory pie is a perfect dish for a busy weeknight dinner or a casual weekend brunch.
Prep Time10 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 20 minutes
Course: Brunch, Cinco de Mayo, Dinner, Main Course
Cuisine: Tex-Mex
Servings: 6 servings
Calories: 279kcal


  • 1 9-inch pie plate


Taco Meat

  • 1 pound (16 ounces) ground beef (See Tip 1)
  • 3 Tablespoon Taco Seasoning (See Tip 2)
  • 10 ounce can Rotel Original Diced Tomatoes & Green Chilies
  • ½ cup water
  • 1 cup (4 ounces) Velveeta cheese, cubed
  • 2 Tablespoons cornmeal for thickening, optional

Bisquick Custard

  • 1 cup milk (See Tip 3)
  • 2 large eggs
  • ½ cup Bisquick

Taco Pie

  • Taco Meat
  • Bisquick Custard
  • 1 cup (4 ounces) shredded cheddar cheese (See Tip 4)
  • Lettuce, tomato, and sour cream for garnish


Taco Meat

  • Brown and crumble ground beef in a large skillet over medium heat. Drain well in a colander. (See Tip 5)
  • Return drained ground beef to the skillet over medium heat. Add taco seasoning Rotel tomatoes, and water. Stir to combine. Bring to a boil; reduce heat to medium-low. Cover and cook until most of the liquid has evaporated, about 20 minutes.
  • Remove the cover; add Velveeta cheese. Replace the cover and cook until the cheese has melted, about five minutes. If desired, add cornmeal to thicken the mixture.

Bisquick Custard

  • Whisk together milk and eggs. Add Bisquick; whisk until well combined.

Taco Pie

  • Preheat oven to 400°F. Spray a 9-inch pie plate with non-stick spray.
  • Transfer taco meat to the prepared pie plate. Smooth out the surface. Pour on Bisquick custard, being careful not to overfill. (See Tip 5)
  • Bake in a preheated 400°F oven for 25 minutes. Remove from oven and top with shredded cheese. Return to the oven for another 10 minutes or until the cheese has melted.
  • Remove from the oven. Allow to cool for five minutes. Garnish with shredded lettuce, diced tomatoes, and a dollop of sour cream. (See Tip 6)
  • Yield: Six servings. (See Tip 7)



  1. I used 90% ground beef in this recipe. You can substitute ground turkey, ground chicken, or ground pork for the ground beef.
  2. I like to use my Homemade Taco Seasoning. You could also use store-bought, but will need one and a half packages.
  3. If you're using a shallow pie plate, consider reducing the amount of milk to ¾ cup. Otherwise, you may not be able to use all of the custard.
  4. I used extra sharp cheddar cheese that I shredded myself. You could also use pre-shredded cheese in this recipe. In this recipe, you could also substitute Monterey Jack, Colby Jack, Pepper Jack, or Colby cheese for the cheddar cheese.
  5. Depending on the depth of your pie plate, you may not be able to use all of the custard without the mixture overfilling the pie plate.
  6. Other garnishes include salsa, guacamole, sliced olives, green onions, jalapeños, and crushed corn chips.
  7. Leftovers if any can be reheated in the microwave.


Calories: 279kcal | Carbohydrates: 18g | Protein: 17g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 102mg | Sodium: 1022mg | Potassium: 350mg | Fiber: 1g | Sugar: 8g | Vitamin A: 905IU | Vitamin C: 5mg | Calcium: 452mg | Iron: 1mg