‘Impossible’ Taco Pie With Ground Beef


  • 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


  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.
‘Impossible’ Taco Pie With Ground Beef

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