I’m not sure where I found this recipe but it took me back in time. Do you remember Impossible Pies from the 1970’s? The recipes were first printed on the sides of boxes of Bisquick™ and then they were in the Sunday circulars and other monthly periodicals. They sort of fell away, but seem to be making a come-back, I’m happy to say.
As I read this recipe from Betty Crocker, Impossibly Easy Taco Pie, I thought that there were a few things that I could do differently to make it my own. DH is not a fan of this sort of dish, but I know that our next door neighbors, who by the way moved recently up the road a piece, would certainly appreciate a lunch of Taco Pie.
Impossible Taco Pie, My Way
1 lb. Ground Beef (but Turkey would work nicely too)
½ C. diced Onion
1 Tbsp. Auntie Doni’s Taco Seasoning Mix (1oz. pck of any commercial brand will do, minus the Flour )
½ Tbsp. Flour
2/3 C. Water
¼ C. chopped Hatch Green Chiles (or any brand you prefer)
½ C. Sliced Black Olives, drained
½ C. canned Black Beans, rinsed and drained
½ C. frozen Corn, defrosted and drained
2 stalks Green Onion, thinnly sliced
1 C. Milk
½ C. Original Bisquick™ Mix
1 C. shredded Cheddar Cheese (I used the Mexican Blend), divided
To taste, Sour Cream, Salsa, Guacamole, shredded Lettuce-however you top your Taco
Preheat the oven to 400⁰
Grease a 10 inch pie plate.
In a large skillet over medium heat, brown and crumble the Ground Beef; just before the meat is done add the diced Onions, stirring often (we want just a bit of crunch left to the Onions).
Sprinkle the Taco Seasoning over the meat mixture and stir well. Now goes in the Flour (if using), again stir that in well and let everything cook for about 1 minute. Add the water and scrape up any nice brown bites on the bottom of the pan, combine well and simmer to thicken the sauce. Stir in the Chiles, Olives, Black Beans, Corn and Green onion, off heat. Turn the entire contents of the skillet into the Pie Plate.
In a bowl, mix together very well, the Eggs, Milk, Bisquick™ and ¼ cup of the shredded Cheese; pour over the meat mixture.
Bake for about 25 minutes or until a knife inserted in the middle of the pie comes out clean.
Sprinkle the remaining Cheese over the top of the pie and bake for an additional 8-10 minutes.
Cool on a wire rack for about 15 minutes to finish setting up the Pie.
Slice and serve warm or at room temperature, topped with your choice of goodies, like any other Taco.
And as always, a recipe is simply someone else’s idea, take it make it your own, like adding Cilantro or diced Green Peppers or Tomatoes, how about a little Salsa to the batter mix? Just make it yours.
*Cook’s Note: My Pie Plate is a standard 9 inches; I found a 10 inch aluminum Pie Pan at the Dollar Tree of all places! This way I could share and the next door neighbors don’t need to worry about returning a plate 😉 Also, with all of those added goodies in the middle of the Pie, a 9 inch pan wouldn’t be large enough.