recipes

I can’t wait to make this recipe again, my guests always gobble up the food

Written by Imad
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There’s something truly special about finding a recipe that not only satisfies your taste buds but also brings back cherished memories. Today, I want to share with you a delightful creation that combines the flavors of a beloved classic with a modern twist: the Impossible Taco Pie. Imagine a savory pie with layers of seasoned ground meat, melted cheese, and a golden, buttery crust. This dish has become a family favorite in my household, and I’m thrilled to pass it on to you.

Picture this: it’s a cozy Sunday afternoon, and the tantalizing aroma of spices fills the air as the Impossible Taco Pie bakes in the oven. The anticipation builds, and as you take your first bite, the combination of flavors dances on your palate. The robust seasonings, the creamy melted cheese, and the satisfyingly flaky crust transport you to a place of pure culinary bliss. It’s a dish that brings people together, sparks conversation, and creates lasting memories around the dining table.

Now, let’s dive into the recipe for this incredible Impossible Taco Pie:

Recipe: Impossible Taco Pie

Ingredients:

1.5 pounds of lean ground beef

3 eggs

1 sachet of taco seasoning

1/2 cup of salsa

1 can of diced green chiles (4.5 oz)

1 cup of grated cheddar cheese

1/2 cup of Bisquick mix

1 cup of milk

Salt and pepper to taste

Optional toppings: shredded lettuce, diced tomatoes, sour cream, sliced jalapeños, and salsa

Instructions:

1. Preheat oven to 400°F. Grease a 9-inch pie dish.

2. Cook 1 1/2 lbs lean ground beef until browned. Drain excess fat. Mix in taco seasoning.

3. Add in green chiles and salsa.

4. Spread beef mixture in the pie dish.

5. Top with 1 cup grated cheddar cheese.

6. In a bowl, whisk 1/2 cup Bisquick mix, 1 cup milk, and 3 eggs. Season with salt and pepper.

7. Pour Bisquick mixture over the cheese.

8. Bake for 30 minutes until golden and set.

9. Cool slightly before serving. Serve with your favorite toppings.

About the author

Imad