I’m going to let you in on a little secret — Impossible Taco Pie isn’t impossible at all. In fact, it’s really, really easy. What is impossible, or what seems impossible, is how you pour a mish-mash of ingredients into a pie dish all at once and yet you end up with a cohesive, layered, sliceable, savory dinner pie. Well, that borders on sorcery! Delicious sorcery.
An “impossible” pie is usually one that relies on a Bisquick batter that is simply poured over some other ingredients and it “impossibly” forms a sort of crust in the oven. Some impossible pies are more pie-like (see Impossible Coconut Rum Pie or Impossible Ham And Swiss Pie) but this one reminds me more of a tamale pie. However you categorize it, there’s no denying that it’s downright tasty.
It’s made up of taco-seasoned ground beef, zesty salsa, a bit of cheesiness, and some comforting Bisquick magic to hold it all together. It’s perfect topped with sour cream, guac, or more salsa, but my family has been known to gobble it up just as is.
Impossible Taco Pie
15m prep time
30m cook time
- 1 1/2 lbs lean ground beef
- 1 packet taco seasoning
- 1 (4.5 oz) can diced green chiles
- 1/2 cup salsa
- 1 cup cheddar cheese, grated
- 1/2 cup Bisquick mix
- 1 cup milk
- 3 large eggs
- Kosher salt and freshly ground black pepper, to taste
- Cilantro, finely chopped
- Preheat oven to 400°F and grease a 9-inch pie plate with nonstick spray.
- Place a skillet over medium heat and brown the ground beef until no longer pink. Drain off any fat and season the beef with taco seasoning.
- Add green chiles and salsa and stir to combine. Transfer mixture to prepared pie plate and spread out. Sprinkle cheddar cheese over the top.
- In a medium bowl, whisk together the Bisquick, milk, and eggs. Pour over beef and cheese.
- Bake until the top is golden brown, 25-30 minutes.
- Serve garnished with your favorite taco toppings and enjoy!
Recipe adapted from Betty Crocker.