That Not So Impossible Taco Pie!

 

Many moons ago (back in the 1970s) there was a new recipe on the back of the Bisquick box that was all the rage.  My mom made it many times for a quick and economical supper and I’ve made it quite a few times myself.  Over the years I’ve tweaked it and made it my own.  Here is my version.

 

Quick & Easy Delicious Taco Pie

 

1 pound lean ground beef

3 cups cooked kidney, pinto or black beans, or a combination

1 small onion diced

1 small can diced green chiles

1 pkg. taco seasoning

3 eggs

1 cup milk*

½ cup complete (just add water) pancake mix, Jiffy mix or Bisquick

1 cup grated sharp cheddar cheese

 

Preaheat oven to 400°F.  In a large skillet brown ground beef with onion over medium heat until no longer pink, drain fat and add beans and taco season packet.  Combine well and simmer fifteen minutes.  Meanwhile, in a small bowl whisk eggs and milk with pancake mix until smooth.

 

Grease two deep dish 9 inch pie pans (or use one 9”X13” baking pan).  Divide meat mixture between both pie pans and sprinkle each one with half cup of cheese.  Carefully pour milk and egg mixture over both pies and bake approximately 25 minutes until top is set.  Allow to cool 15 minutes prior to serving.  Makes 16 servings.

 

*Don’t forget to use your special milk as it works perfectly in this recipe.

 

This pie is wonderful topped with shredded lettuce, sliced black olives, dollop of sour cream and some spicy salsa.  Leftovers reheat nicely and the best thing about this recipe is you that you can freeze one pie to thaw and bake later or do a large baking pan if you want leftovers through the week.  This is one of those recipes that takes a few ingredients and really gets a lot of mileage out of them.  The beans not only extend the ground beef, but they also add flavor and fiber, which we all need.  It is full of healthy proteins, fairly low in carbs and is absolutely delicious.  I hope you try this one.