1 pound ground beef
1 medium onion, chopped (1/2 cup)
1 envelope (1 1/4 ounces) taco seasoning mix
1 can (4 1/2 ounces) chopped green chilies, drained
1 cup milk
1/2 cup Bisquick
3/4 cup shredded Monterey Jack or Cheddar cheese (3 ounces)
Salsa, if desired
Sour cream, if desired
Heat oven to 400°. Grease 9-inch pie plate. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in seasoning mix (dry). Spoon into pie plate; top with chilies. Stir milk, eggs and baking mix until blended. Pour into pie plate. Bake about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 8 to 10 minutes longer. Cool 5 minutes. Serve with salsa and sour cream.
Makes 6 to 8 servings
High Altitude (3500-6500 ft): Increase first bake time to about 28 min.
1 Serving: 310 calories (170 calories from fat); 19 g fat (8 g saturated); 130 mg cholesterol; 630 mg sodium; 14 g carbohydrate (1 g dietary fiber); 22 g protein.
Share this recipe with a friend
In order to share this impossible mexican pie recipe with a friend, simply enter their email address below as well as your name so your friend knows who sent them this recipe.