Impossibly Possible Taco Pie

Impossible pie is oh so fitting for today’s recipe share. As a Catholic, I need to acknowledge that today is the Nativity of Mary. She was the Immaculate Conception, born without sin. Miracles do happen.

The Celebration of the Nativity of Mary is only one of three birthdays celebrated in the Catholic Church. It shows how important her birth was to God’s plan of salvation.

As I pulled our Impossible Supper from the oven, I noticed Kiddo standing in front of the refrigerator, reading that week’s meal planner posted to the door. He shook his head and gave me a look. The planner, he said, was mistaken. We weren’t having Impossible Taco Pie because clearly I had made it, so it wasn’t impossible after all. Silly boy.

Surprisingly enough, not only was this Impossible Taco Pie possible, but Hubby went for seconds. Kiddo and I both loved it, but Hubby’s vote of approval meant a great deal. Hubby is one of those Real Men Don’t Eat Quiche, and this pie teetered on the edge of a crustless quiche. Perhaps it was the taco garnishings on top that fooled him. All I know is delicious! What a great way to enjoy a Taco Tuesday.

Impossible Taco Pie
1/2 Yellow Onion
1 lb Ground Beef
3 tablespoons dry Taco Seasoning
Cayenne Pepper to taste
Kosher Salt to taste
Black Pepper to taste
1 (4.5 oz) can Chopped Green Chilies
1 cup Milk
2 Eggs
1/2 cup Bisquick
3/4 cup shredded Cheddar cheese
1 cup Green Leaf Lettuce
3 small Tomatoes
2 Green Onions
1 Avocado
1/2 cup Sour Cream

Heat oven to 400-degrees. Grease 9-inch pie plate, set aside.

Peel and chop the onion. In a cast iron skillet over medium heat, cook the ground beef and onion together, stirring occasionally, until beef is brown. As the meat browns, break it into small pieces. Once cooked; drain well. Add taco seasoning, cayenne, salt and pepper. Taste and adjust as desired. Spoon meat filling into pie plate. Drain chilies; scatter over the meat filling. Set aside.

Stir milk, eggs and Bisquick mix until blended. Carefully pour over the pie. Bake in the heated oven for about 20 minutes or until knife inserted in center comes out clean.

While the pie bakes, shred the cheese and set aside. Once the pie is firm and the knife comes out clean, remove from oven. Sprinkle with cheese. Bake 8 minutes longer for the cheese to melt.

Remove pie from the oven and cool for 5 minutes. While the pie cools, shred the lettuce, dice the tomatoes and slice the green onions. Peel the avocado, slice and set aside.

Slice the taco pie, serve topped with desired garnishings and enjoy.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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