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.
Servings: 6 servings
Calories: 279kcal
Equipment
- 1 9-inch pie plate
Ingredients
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
Instructions
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)
Video
Notes
- I used 90% ground beef in this recipe. You can substitute ground turkey, ground chicken, or ground pork for the ground beef.
- I like to use my Homemade Taco Seasoning. You could also use store-bought, but will need one and a half packages.
- 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.
- 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.
- 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.
- Other garnishes include salsa, guacamole, sliced olives, green onions, jalapeños, and crushed corn chips.
- Leftovers if any can be reheated in the microwave.
Nutrition
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
