What is Bisquick impossible pie?

A Bisquick impossible pie is a baked dish where a liquid batter of baking mix, eggs, and milk is poured over savory fillings. During baking, the starches sink to form a bottom crust while the eggs rise to create a custard top. It mimics a traditional pastry crust without requiring any rolling.

Can you make impossible taco pie without Bisquick?

Yes, you can make it without Bisquick by combining one cup of all-purpose flour, one and a half teaspoons of baking powder, and one tablespoon of melted butter. The resulting crust is slightly thinner and more tender than the original, lacking the slight corn flavor that Bisquick provides.

How do you store leftover impossible taco pie?

Let the pie cool completely to room temperature, then cover it tightly with aluminum foil or transfer slices to an airtight container. Store it in the refrigerator for up to four days. Reheat the slices in a 350 degree oven for ten minutes so the bottom crust stays tender instead of getting gummy.

Can you freeze impossible taco pie?

Yes, this pie freezes perfectly. Wrap individual slices tightly in plastic wrap and then in aluminum foil to prevent freezer burn. They will keep for up to three months. Reheat them directly from frozen in a 375 degree oven for twenty minutes until the cheese bubbles.

Impossible Taco Pie: A Self-Crusting Weeknight Dinner

Name: The Impossible Taco Pie That Builds Its Own Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 lb ground beef (90 percent lean); 1 tbsp homemade taco seasoning; 1 can Rotel diced tomatoes and green chiles (drained thoroughly); 1/2 cup sharp cheddar cheese (shredded); 1/2 cup Monterey Jack cheese (shredded); 1/2 cup Bisquick baking mix; 3 large eggs; 1 cup whole milk; 1 tbsp unsalted butter (melted)

Description

A savory, self-crusting pie where a simple batter of baking mix, eggs, and milk sinks to the bottom during baking to form a tender crust, while ground beef, green chiles, and melted cheese cook into a fluffy, spiced custard on top.

Ingredients

Scale

For the meat layer:

1 lb ground beef (90 percent lean)

1 tbsp homemade taco seasoning

1 can Rotel diced tomatoes and green chiles (drained thoroughly)

1/2 cup sharp cheddar cheese (shredded)

1/2 cup Monterey Jack cheese (shredded)

For the batter:

1/2 cup Bisquick baking mix

3 large eggs

1 cup whole milk

1 tbsp unsalted butter (melted)

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Instructions

1. Preheat the oven to 400 degrees Fahrenheit. Grease a 9 inch glass pie plate with butter to ensure the bottom crust releases cleanly.

2. Brown the ground beef in a skillet over medium high heat, breaking it into very fine crumbles until no pink remains and it emits a savory aroma.

3. Stir in the taco seasoning and the drained Rotel diced tomatoes, cooking for two minutes so the flavors meld and the excess moisture evaporates.

4. Spread the warm beef mixture evenly across the bottom of the prepared pie plate. Sprinkle the shredded cheddar and Monterey Jack over the meat so it begins to melt.

5. In a mixing bowl, whisk together the Bisquick, eggs, whole milk, and melted butter until completely smooth with no lumps. The batter will look very thin.

6. Pour the batter slowly over the back of a spoon to distribute it evenly over the meat and cheese without disturbing the layers.

7. Bake for 30 minutes until the top is puffed, deep golden brown, and a knife inserted into the center comes out clean.

8. Let the pie rest on a wire rack for 10 minutes so the internal temperature stabilizes and the custard finishes setting before slicing.

Notes

Store in the refrigerator for up to 4 days or freezer for up to 3 months. Reheat at 350 degrees Fahrenheit for 10 minutes.

Press the drained tomatoes against a fine mesh strainer with the back of a spoon to remove all liquid.

Substitute ground turkey for the beef, but add a splash of olive oil to prevent dryness.

Use a non-serrated knife to slice through the melted cheese layer cleanly.

Prep Time: 15 min
Cook Time: 30 min
Category: Main Course
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 slice
Calories: 340 kcal
Sugar: 4 g
Sodium: 620 mg
Fat: 22 g
Saturated Fat: 10 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 1 g
Protein: 24 g
Cholesterol: 110 mg