'Impossible' Taco Pie With Ground Beef

Taco pie
Diana Rattray
Prep: 20 mins
Cook: 45 mins
Total: 65 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
343 Calories
19g Fat
17g Carbs
24g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 343
% Daily Value*
Total Fat 19g 24%
Saturated Fat 8g 40%
Cholesterol 137mg 46%
Sodium 660mg 29%
Total Carbohydrate 17g 6%
Dietary Fiber 2g 7%
Total Sugars 7g
Protein 24g
Vitamin C 16mg 78%
Calcium 205mg 16%
Iron 3mg 16%
Potassium 654mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 entrée, 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.


  • 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 chile peppers, mild, drained

  • 1 1/4 cups milk

  • 3 large eggs

  • 3/4 cup biscuit baking mix, such as Bisquick

  • 2 tomatoes, sliced

  • 1 cup shredded cheddar cheese, or Monterey Jack

Steps to Make It

  1. Heat oven to 400 F.

  2. Grease a 10-inch glass pie plate.

  3. 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.

  4. Add the dry taco seasoning mixture to the drained ground beef and onion mixture; stir to blend the spice mix into the beef.

  5. Spread the ground beef mixture in the greased pie plate.

  6. Top the beef mixture with the chopped chili peppers.

  7. 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 chile pepper layer.

  8. 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.

  9. Cool the taco pie for about 5 minutes before slicing and serving.

  10. Serve with sour cream and your favorite taco garnishes.

  11. Leave leftover pie in the pie pan, cover tightly with foil or plastic wrap, and refrigerate for up to three 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. 

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