If you’re looking for a weeknight dinner that’s fast, delicious, and guaranteed to please the whole family, this Impossible Taco Pie is a total game-changer. With just 15 minutes of prep time and a handful of pantry staples, you can turn a pound of ground beef into a cheesy, flavorful taco pie that bakes up beautifully in the oven.
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It’s no wonder this recipe has racked up hundreds of glowing reviews — it’s ridiculously simple, incredibly versatile, and tastes like your favorite tacos in pie form. The best part? Once it’s out of the oven and the cheese is bubbling, it becomes the perfect canvas for all your favorite taco toppings.
- 1 pound lean ground beef
- 1 medium onion, chopped (1/2 cup/113g)
- 1 chipotle pepper seeds and ribs removed, and diced (check how hot it is)
- 1 large clove garlic, minced
- 2 tablespoon/30ml ground cumin
- 2 tablespoon/30ml smokey paprika
- 2 tablespoon/30ml chili powder
- 1 tablespoon/15ml Italian seasoning
- 1/4 teaspoon/1ml ground cinnamon
- 1 tablespoon/15ml Sea Salt
- 1/2 tablespoon/7ml ground black pepper
- 1 can (4 oz/113oz) Chopped Green Chiles, drained
- 1 cup/245g/8oz milk
- 2 eggs
- 1/2 Basic Mix Flour (see below)
- 3/4 cup shredded Monterey Jack or Cheddar cheese (3 ounces/86g)
- Salsa
- Sour cream, if desired
- Step 1
Heat oven to 400F/204C/Gas Mark 6. Grease 9-inch pie plate. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in seasoning mix (dry). Spoon into pie plate; top with chilies. - Step 2
Stir milk, eggs and Bisquick mix until blended. Pour into pie plate. - Step 3
Bake about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 8 to 10 minutes longer. Cool 5 minutes. Serve with salsa and sour cream.
Basic Mix Flour
6 cups sifted AP flour
1 tablespoons salt
2 tablespoons baking powder
1 cup shortening
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