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Impossible Taco Pie


I can’t claim this delicious and easy dish as my own.  There are several versions online.  It is quick, it is easy, but it is oh, so tasty.  Make this pie an extra-special creation with garnishes. Offer small bowls of sour cream, guacamole, diced onions, sliced scallions, purchased or homemade salsa, and sliced black olives. For a hearty dinner, add a tossed salad and corn bread muffins.

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 chili peppers (mild, drained)
1 1/4 cups milk
3 large eggs
3/4 cup biscuit baking mix (e.g., Bisquick)
2 tomatoes, diced
1 cup shredded Mexican blend or sharp cheddar cheese

Heat oven to 400 F.
Grease a 10-inch glass pie plate.
In a large skillet over medium high heat cook the ground beef and onion until beef is browned and no longer pink, stirring and turning frequently. Drain well.
Add the dry taco seasoning mixture to the drained ground beef and onion mixture; stir to blend the spice mix into the beef. Spread the ground beef mixture in the greased pie plate. Top the beef mixture with the chopped chili peppers.
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 chili pepper layer.
Bake for 25 minutes and then top with shredded cheese. Bake for about 8 to 10 minutes longer, or until knife inserted in center comes out clean.  Immediately sprinkle diced tomatoes on top of hot pie when it is removed from oven. 
Cool the taco pie for about 5 minutes before slicing and serving.
Serve with sour cream and your favorite taco garnishes.
Leave leftover pie in the pie pan, cover tightly with foil or plastic wrap, and refrigerate for up to 3 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.


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