|Nutritional Guidelines (per serving)|
The first impossible pies were created in the 1960s by the Bisquick baking team. The quiche-like pies magically form a crust as they bake, which makes them a great choice for quick and easy lunches and dinners. Impossible pie recipes ranged from the sweet coconut pie, brownie pie, and buttermilk pie to savory lasagna pie, seafood pie, and cheeseburger pie. Most impossible pies include the basic Bisquick, egg, and milk mixture.
This version is a hearty main dish pie with ground beef, cheese, and Tex-Mex seasonings. Feel free to change it up a bit to suit your taste. Add about 1 cup of sliced sauteed mushrooms along with the ground beef. If you crave heat, add a minced jalapeno pepper or a dash of ground cayenne. If you like cilantro, sprinkle a few layers of chopped cilantro over the beef layer. For a lighter entree, use ground turkey instead of beef.
Make this pie an extra-special creation with garnishes. Offer small bowls of sour cream, guacamole, diced onions, sliced scallions, purchased or homemade salsa, and sliced black olives. For a hearty dinner, add a tossed salad and a crusty baguette or rolls. Thanks to Suzi for sharing this classic recipe!
- 1 pound ground beef
- 1/2 cup chopped onion
- 1 (1.25-ounce) packet taco seasoning (approximately 2 tablespoons)
- 1 (4-ounce) can chopped green chili peppers (mild, drained)
- 1 1/4 cups milk
- 3 large eggs
- 3/4 cup biscuit baking mix (e.g., Bisquick)
- 2 tomatoes (sliced)
- 1 cup shredded cheddar cheese (or Monterey Jack)
Heat oven to 400 F.
Grease a 10-inch glass pie plate.
Heat the vegetable oil in a large skillet over medium heat. Add the ground beef and onion and cook until it is browned and no longer pink, stirring and turning frequently. Drain well.
Add the dry taco seasoning mixture to the drained ground beef and onion mixture; stir to blend the spice mix into the beef.
Spread the ground beef mixture in the greased pie plate.
Top the beef mixture with the chopped chili peppers.
In a bowl, whisk the milk with the eggs until well blended. Add the baking mix and whisk or beat until smooth. Pour the batter over the chili pepper layer.
Bake for 25 minutes and then top with the thinly sliced tomatoes and shredded cheese. Bake for about 8 to 10 minutes longer, or until knife inserted in center comes out clean.
Cool the taco pie for about 5 minutes before slicing and serving.
Serve with sour cream and your favorite taco garnishes.
Leave leftover pie in the pie pan, cover tightly with foil or plastic wrap, and refrigerate for up to 3 days. To reheat, cover with foil and heat at 325 F for about 25 minutes, or until hot. The recommended safe temperature—USDA—for leftovers is 165 F.
For a quick Bisquick substitute, combine 3/4 cup of flour with 1 teaspoon of baking powder and a scant 1/4 teaspoon of salt. Cut 2 teaspoons of shortening or butter into the dry ingredients until well blended.