Ingredients
- 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
Methods
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Heat oven to 400 F.
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Grease a 10-inch glass pie plate.
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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.
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Add the dry taco seasoning mixture to the drained ground beef and onion mixture; stir to blend the spice mix into the beef.
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Spread the ground beef mixture in the greased pie plate.
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Top the beef mixture with the chopped chili peppers.
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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.
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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.
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Cool the taco pie for about 5 minutes before slicing and serving.
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Serve with sour cream and your favorite taco garnishes.
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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.
Tips
- 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.