By now, I’ve featured two other "impossible" pies on Caker Cooking. The first was Impossible Tuna Pie, which was, in fact, possible, so long as you had a box of Bisquick and a blender. The second was Impossible Pie, which was also possible, so long as you had Bisquick and a blen…Hey. Wait a minute. I think I just made a connection. Give me a few days to think it through.
In the meantime, please enjoy a grande helping of this delicious Impossible Taco Pie. Based on my extensive cookbook research, it seems that cakers love Mexican food more than any other. (See Taco Casserole for further proof.) I’m not sure why. Maybe it’s our passion for iceberg lettuce. Or all things corn. Or that we hang sombreros as décor in our rec rooms. Or maybe it’s simply our revenge on the Italians for labeling us “mangiacakes” in the first place.
Oh, who cares? The bottom line is that this pie is filling, flavourful and goes perfectly when served with a (pre-mixed) margarita. Muchos gracias, Mexico!
1 pound ground beef
½ cup chopped onion
1 envelope taco seasoning mix
1 ¼ cups milk
¾ cup Bisquick baking mix
2 tomatoes sliced (see note)
1 cup shredded old cheddar cheese
Heat oven to 400º. Grease 10 inch quiche pan or large-sized pie plate (10 x 1 ½ inches). Cook and stir beef and onion over medium heat until beef is browned. Drain. Stir in seasoning well. Spread into pan. Beat milk, baking mix and eggs until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake for 25 minutes. Sprinkle with cheese. Bake until knife inserted between centre and edge comes out clean, 8 to 10 minutes longer. Cool for 5 minutes. Serve with sour cream, chopped tomatoes and shredded lettuce, if desired.
Note: The recipe doesn’t say what to do with the sliced tomatoes, so I added those when I put the cheese on.
UPDATE: Fellow food blogger, Yinzerella, happened to post her recipe for Impossible Taco Pie the same week as me. But does hers look better than mine? You be the judge. Check it out!
Source: Belleville Shrine Club