Guest post from Brigette Shevy
This twist-on-a-taco recipe has always been a hit at our house! The original recipe came from the Once-A-Month Cooking cook book – a resource my mom and sisters and I often relied on during one of our marathon freezer cooking days.
If you like making up meals ahead of time, this is a great one to have in your collection since it requires only minimal last minute preparations! Of course, you can also just make it and bake it immediately, which is what I normally do these days.
Feel free to experiment by adding other taco toppings such as salsa, onions, or black olives. If you like your Mexican food spicy, sprinkle in some cayenne pepper, or add some jalapenos on top! Yum!
Taco Pie
- 1 lb. ground beef
- 1/3 cup finely chopped onion
- 1 package taco seasoning mix
- 1 4-ounce can diced mild green chilies, drained
- 1 cup milk
- 1 cup Bisquick (I use 1 cup flour, 1 ½ teaspoons baking powder, ¼ teaspoon salt and 1 Tablespoon oil in place of the Bisquick)
- 2 eggs
- 1 cup shredded cheddar cheese
- 2 tomatoes, sliced (I only use 1 and slice it thin)
- 8 ounces sour cream (or plain greek yogurt)
- 1 chopped tomato
- Shredded lettuce
In a large skillet, cook and stir the ground beef and onion until beef is brown. Drain. Combine beef with taco seasoning mix and spread in a 9-inch pie plate. Sprinkle with chilies.
Beat milk, baking mix and eggs until smooth (15 seconds on high in a blender or 1 minute with hand beater). Pour milk mixture over beef.
(To freeze, cover plate with foil and freeze. To prepare for serving, thaw pie.)
Bake uncovered in a preheated 400 oven for 30-35 minutes. Top with sliced tomatoes and sprinkle with cheese.
Bake an additional 8 to 10 minutes until golden brown. Top with sour cream, chopped tomato, and shredded lettuce. Serve immediately.
Makes one 9-inch pie
Brigette is a full-time wife and mother who is blessed with three amazing bundles of energy and another on the way. She enjoys music, experimenting in the kitchen, homeschooling her children, finding great deals, long-distance running, and anything chocolate.
Wasn’t my favorite. Kind of bland and an interesting texture.
Can I leave out the chilies for my picky girls or do you have sub suggestions? Thanks.
You can definitely leave them out!
Made this recipe last night without chilies. Delicious! Only wishing I had greased the pie plate as it really stuck. Thanks for the freezer instructions too as I am expecting baby #3 soon!
I have made t his with chicken, and also with refried beans, instead of beef. I feel like it’s a little healthier.
Great ideas!!
This was one of my favs as a kid but my family… Not so much:( BUT love that others commented w/ variations on this recepie!) Thanks for sharing!
Thank you for the recipe!! And congrats on the new baby on the way! 🙂
You are welcome.. and thanks for the congrats!
Thanks for the recipe and also for the substitute for Bisquick!
i’ve made a recipe like this for decades and even now as adults my kids still LOVE it. If you haven’t tried it yet, I highly recommend doing so!!
I make something similar to this. I use burrito shells instead of the Bisquick. I layer it with the shell, beef, beans, cheese, ect. then repeat. Sometimes there are 3 – 4 layers of each. It’s a HUGE hit here.
I like to make this using crescent rolls as the crust. Super easy and yummy 🙂
If you use crescent rolls,are you going to spread it on the bottom or are you going to put it on top?and are you still going to make the bisquick mixture to pour over the ground beef mixture?
I make something similar with bisquits flattened to make cups in a muffin tin. You cook the hamburger mixture then spoon into bisquits and cook in oven with instructions on package. If you use crescents you would lay flat in pan and squeeze together seams. Depending on size of pan you could put all of the crescents on bottom, or put some on top. The biscuits and crescents replace the bisquick.