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Impossible Taco Pie

This hearty taco pie features seasoned ground beef, creamy Velveeta, and a simple Bisquick custard, creating a warm and nostalgic comfort food perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 279
Ingredients Method Notes

Ingredients
  

For the taco meat
  • 1 lb ground beef (90% lean) Ground turkey, chicken, or pork may be used as alternatives.
  • 3 Tablespoons taco seasoning Homemade blend recommended; store-bought needs about 1 1/2 packages.
  • 1 can (10 oz) Rotel Original Diced Tomatoes & Green Chilies
  • 1/2 cup water
  • 1 cup (4 oz) Velveeta cheese, cubed
  • 2 Tablespoons cornmeal Optional, for thickening.
For the Bisquick custard
  • 1 cup milk Use 3/4 cup if your pie plate is shallow.
  • 2 large eggs
  • 1/2 cup Bisquick
For assembly
  • 1 cup (4 oz) shredded cheddar cheese Extra sharp was used.
  • shredded lettuce, diced tomato, and sour cream For garnish.

Method
 

Preparation
  1. Brown and crumble the ground beef in a large skillet over medium heat.
  2. Drain the beef well in a colander, and rinse with hot water if desired.
Cooking the Filling
  1. Return the beef to the skillet and add the taco seasoning, Rotel, and water. Stir well.
  2. Bring to a boil, then lower heat to medium-low. Cover and cook for about 20 minutes until thick.
  3. Add the cubed Velveeta; cover and cook for about 5 minutes until melted. If desired, stir in cornmeal for thickness.
  4. Spread the taco meat evenly in a pie plate sprayed with nonstick spray.
Making the Custard and Assembling
  1. Whisk milk and eggs together in a bowl, then whisk in Bisquick until smooth.
  2. Preheat the oven to 400°F. Pour the custard over the meat, avoiding overfilling.
Baking
  1. Bake for 25 minutes, then sprinkle shredded cheddar over the top and bake for an additional 10 minutes until melted.
Resting and Serving
  1. Allow the pie to cool for about 5 minutes before slicing.
  2. Top with shredded lettuce, diced tomato, and sour cream. Serve warm.

Notes

This dish is great for potlucks, casual dinners, and can store well in the refrigerator or freezer, making it perfect for leftovers.