Taco Pie

Taco pie pulls off a clever trick: the Bisquick, milk, and eggs sink to the bottom while baking, forming a tender custard crust under the seasoned ground beef and green chiles. No rolling, no chilling, no fuss. The whole thing comes together in one pie plate and bakes into something between a quiche and a tamale pie.

Drain the beef well after browning, otherwise the crust gets greasy and refuses to set up properly. The 5-minute rest after baking is what lets the custard firm so you can actually slice it cleanly.

The shredded Monterey Jack goes on near the end so it melts without scorching, and sliced tomatoes add a fresh acidic bite against the rich beef layer. Serve with sour cream, shredded lettuce, and salsa for proper Tex-Mex taco-night energy.

Pro Tips

• Beat the milk, Bisquick, and eggs until completely smooth. Lumps will leave dense pockets in the crust.
• A knife inserted between center and edge should come out clean. The middle will still jiggle slightly and finish setting as it rests.
• Use lean beef (85/15 or leaner) so the bottom layer doesn’t pool with grease.

Variations

• Swap the beef for ground turkey or seasoned black beans for a lighter version.
• Use pepper jack instead of Monterey Jack for extra heat.
• Add a layer of refried beans over the seasoned beef before pouring the batter on top.