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
Instructions:
- Preheat oven to 400 degrees F.
- Brown ground beef and onion in a heavy skillet; drain off any fat. Stir in taco seasoning.
- Add salsa, corn and peppers and simmer for a minute or two.
- Spread in bottom of greased deep dish pie plate or 10" cast iron skillet.
- In a small bowl, combine the baking mix, eggs and milk. Beat well to combine and pour over meat mixture in pie plate.
- Bake for 30 minutes or until knife inserted at the center of the pie comes out clean.
- Top with cheese and bake an additional 5-10 minutes. Let stand 5 minutes before slicing.
- Serve with shredded lettuce, tomatoes and a dollop of sour cream.
- Serves 4-6
What are your memories of the 'impossible pies' of yesteryear? I'll be posting another version next week.
