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Overhead shot of a round taco pie topped with melted cheddar and diced tomatoes.

Impossible Taco Pie

A golden, firm Impossible Taco Pie with seasoned ground beef, Rotel, and cheddar in a Bisquick crust.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican-American
Servings 8 servings
Calories 270 kcal

Ingredients
  

  • 1 1/2 lb lean ground beef
  • 1 envelope (1 oz) taco seasoning
  • 10 oz Rotel tomatoes & green chiles drained
  • 1 cup shredded cheddar cheese
  • 1/2 cup Bisquick mix
  • 1 cup milk
  • 3 large eggs

Instructions
 

  • Preheat Oven and Grease Pan:

    Set oven to 400°F (205°C). Coat a 9-inch round deep dish pie plate (or cake pan) with cooking spray.

  • Brown Beef with Seasoning:

    In a skillet over medium heat, cook the ground beef until browned and no longer pink. Pour off any grease. Mix in taco seasoning and drained Rotel. Stir thoroughly and warm through.

  • Layer Beef and Cheese:

    Evenly distribute the beef mixture across the bottom of the greased pie plate. Top with shredded cheddar cheese.

  • Mix and Pour Batter:

    In a small bowl, beat together Bisquick mix, milk, and eggs until smooth. Pour the mixture evenly over the beef and cheese.

  • Bake Until Golden:

    Bake for 25-30 minutes, until the center is firm and the top turns golden. A knife inserted in the middle should come out clean. Serve right away.
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