Sunday, March 6, 2016

Impossible Taco Pie

Do you remember the 'impossible pies' that were all the rage many years ago?  These could be sweet or savory...and were a combination of simple ingredients (usually including Bisquick) which were mixed together and poured into a pie plate, and would form a magic crust during the baking process. At the time, I had a basic biscuit recipe that I used as the base for many of these 'impossible pies'. I've recently tried a few of those recipes using the biscuit mix recipe on this blog with great results.  I'm sharing the first one with you today...on this 'throwback Thursday'!

  • 1 pound ground lean beef
  • 1 medium onion, chopped
  • 1 envelope Taco seasoning mix
  • 1/2 cup salsa (we prefer hot)
  • 1 - 12 oz /340 ml can sweet corn, drained
  • 1/2 cup red or green sweet peppers, chopped
  • 3/4 cup 'basic mix' (or Bisquick)
  • 1 1/4 cup milk
  • 3 eggs
  • 1 cup Monterey Jack or Cheddar cheese, grated
  1. Preheat oven to 400 degrees F.
  2. Brown ground beef and onion in a heavy skillet; drain off any fat. Stir in taco seasoning.
  3. Add salsa, corn and peppers and simmer for a minute or two.
  4. Spread in bottom of greased deep dish pie plate or 10" cast iron skillet.
  5. In a small bowl, combine the baking mix, eggs and milk. Beat well to combine and pour over meat mixture in pie plate.
  6. Bake for 30 minutes or until knife inserted at the center of the pie comes out clean.
  7. Top with cheese and bake an additional 5-10 minutes. Let stand 5 minutes before slicing.
  8. Serve with shredded lettuce, tomatoes and a dollop of sour cream. 
  9. Serves 4-6

What are your memories of the 'impossible pies' of yesteryear? I'll be posting another version next week.