If you need a super easy, quick dinner recipe that everyone will love, this Taco Pie should do the trick. Oh, and it’s freezer-friendly and tastes great as lunch leftovers later in the week!
Bisquick Taco Pie
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 cookbook – a resource my mom, sisters, and I often relied on during one of our marathon freezer cooking days.
Why You’ll Love this Taco Pie Recipe
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!
Bisquick Taco Bake Ingredients
- 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
- 2 eggs
- 1 cup shredded cheddar cheese
- 2 tomatoes, thinly sliced (I only use 1)
- 8 ounces sour cream (or plain greek yogurt)
- 1 chopped tomato
- Shredded lettuce
How to Make Taco Pie with Bisquick
1. In a large skillet, cook and stir the ground beef and onion until beef is brown. Drain.
2. Add drained beef mixture back to skillet and mix in taco seasoning.
3. Spread mixture in a 9-inch pie plate.
4. Sprinkle with chilies.
5. In a medium bowl, beat milk, baking mix, and eggs until smooth.
6. Pour milk mixture over beef.
(NOTE: If you want to freeze it, cover the pie plate with foil and freeze at this point.)
7. Bake uncovered in a 400º oven for 30-35 minutes.
8. Top with sliced tomatoes, sprinkle with cheese, and return to oven.
9. Bake an additional 8 – 10 minutes, or until golden brown.
10. Top with sour cream, chopped tomato, and shredded lettuce.
11. Serve immediately.
Bisquick Taco Pie Recipe Substitutions
If you don’t have any Bisquick in the house, you can substitute the following mixture:
- 1 cup flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 Tablespoon oil
You can also use ground turkey instead of ground beef, and any of your favorite cheeses should work.
Feel free to add spicier seasonings if your family can handle the kick, and top with any of your favorite taco toppings!
Bisquick Taco Bake Tips
Make sure you mix the Bisquick batter well so there aren’t any dry clumps.
It’s also wise to make sure the Bisquick topping is fully baked through before adding your tomatoes and cheese — otherwise the finished casserole could be soggy.
How to Store this Taco Pie Recipe with Bisquick
These leftover reheat wonderfully for lunch later in the week! Refrigerate it in portion-size containers and reheat in the microwave.
You can also freeze this recipe BEFORE you bake it — simply cover the pie plate with aluminum foil after step 6 and freeze. Whenever you’re ready to bake it, defrost on the counter for a few hours and bake.
Bisquick Taco Pie Recipe
Ingredients
- 1 lb. ground beef
- 1/3 cup finely chopped onion
- 1 pkg taco seasoning mix
- 4 ounces diced mild green chilies drained
- 1 cup milk
- 1 cup Bisquick baking mix
- 2 eggs
- 1 cup shredded cheddar cheese
- 2 tomatoes thinly sliced (I only use 1)
- 8 ounces sour cream or plain greek yogurt
- 1 tomato chopped
- Shredded lettuce
Instructions
- In a large skillet, cook and stir the ground beef and onion until beef is brown. Drain.
- Add drained beef mixture back to skillet and mix in taco seasoning.
- Spread mixture in a 9-inch pie plate.
- Sprinkle with chilies.
- In a medium bowl, beat milk, baking mix, and eggs until smooth.
- Pour milk mixture over beef.
- Bake uncovered in a 400º oven for 30-35 minutes.
- Top with sliced tomatoes, sprinkle with cheese, and return to oven.
- Bake an additional 8 – 10 minutes, or until golden brown.
- Top with sour cream, chopped tomato, and shredded lettuce.
- Serve immediately.
Nutrition
Love this recipe?
Make sure to share and save it on your favorite platform below!
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.
Reader Interactions
Money Saving Mom® Comment Policy
We love comments from readers, so chime in with your thoughts below! We do our best to keep this blog upbeat and encouraging, so please keep your comments cordial and kind. Read more information on our comment policy.
Jessica Varner says
Wasn’t my favorite. Kind of bland and an interesting texture.
Kelly C. says
Can I leave out the chilies for my picky girls or do you have sub suggestions? Thanks.
Brigette says
You can definitely leave them out!
Kelly C. says
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!
Sissy Sweet says
I have made t his with chicken, and also with refried beans, instead of beef. I feel like it’s a little healthier.
Brigette says
Great ideas!!
JL Ell says
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!
Jessica says
Thank you for the recipe!! And congrats on the new baby on the way! 🙂
Brigette says
You are welcome.. and thanks for the congrats!
Christy says
Thanks for the recipe and also for the substitute for Bisquick!
Karen says
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!!
Toni W. says
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.
Rachael says
I like to make this using crescent rolls as the crust. Super easy and yummy 🙂
Raquel says
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?
Casey says
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.