Recently, I asked my sister-in-law if she had any ideas for a meal that would be quick, simple, and taste amazing. She said, “Try this Impossible Taco Pie!” The recipe and many other “impossible pies” appeared on boxes of Bisquick baking mix in the 1970s, and there are dozens of variations!
They were wildly crazy from the start, and Impossible Cheeseburger Pie was one of our son-in-law’s favorites when our daughter made it for him in the early months of their marriage. 💕 They are still popular at potlucks and show up at supper tables all over America.
I got busy and made it that night using her “Impossible Taco Pie For Two” measurements. Carol is thrifty and clever and often cuts recipe ingredients so it makes just enough for the two of them. Quick, simple, and tasted amazing! She was right on all counts!
I Made Our Impossible Taco Pie With Jiffy Baking Mix
I made our impossible taco pie with Jiffy Baking Mix. Bisquick is a fantastic product, but I’m thrifty, too, and that day at the store, there was a nearly two-dollar difference between the same size package of both products. The products are virtually identical, but interestingly, Jiffy baking mix uses shortening, not oil, in the mix, and it includes buttermilk.
I’m a huge fan of Jiffy products. The modest company has been in business since 1901, and Jiffy Mixes have been around since 1930. It’s still a family-owned business.
Because it puts all its energy into making great products and none into marketing and advertising, they’re able to put a limited line of high-quality products on the shelf at a price much lower than its competitors.
Instead of trying to impress us and convince us what we should want, Jiffy does the right thing and works to meet a genuine need for convenient, wholesome food.
The 30% to 52% off the final price is because Jiffy saves a lot of money by not advertising or making flashy packaging. Those savings are directly passed on to customers through unusually low prices. And did I mention the products are great?
How To Make Impossible Taco Pie
Begin by browning ground beef with onion in a skillet until the meat loses its pinkness and the onion starts to get translucent, then drain any excess fat. Add the taco seasoning and water, then cook until the water evaporates.
Layer the green chilis and shredded cheese on top of the meat mixture. I always suggest you grate your cheese from a block because it melts better!
Preheat the oven to 400 degrees. Mix the milk, baking mix, eggs, salt and pepper, and hot sauce until there are no lumps. A blender or mixer works great for this job. I used my immersion blender.
Now pour the mixture over the meat, cheese, and chilis. This will magically form the crust of the impossible taco pie! I decided to be thrifty AND lazy and baked the yummy recipe right in my nine-inch cast iron skillet, but you can move the mixture into a greased pie plate or baking dish!
Bake the taco pie for thirty to thirty-five minutes or until it’s brown and crispy on top! My crust turned out a pretty yellow because I used farm eggs; the yolks are such a deep golden color!
Let it stand for about five minutes before cutting it into wedges. This pie is pretty skinny because I made half the recipe, but it would have been plumper in a smaller pan. I’ve included ingredients for four servings in the recipe card!
We went crazy with toppings and added chopped tomatoes, shredded lettuce, taco sauce, and sour cream to ours! I had a can of southwest corn on the shelf and served it on the side. It all turned out delicious, and I will make it again and again!
Impossible Taco Pie
A classic cheesy, meaty casserole that's easy to put together, tastes delicious, and makes its own crust as it bakes!
Ingredients
- One pound lean ground beef
- One cup chopped onion
- One one-ounce packet taco seasoning mix
- 2/3 cup water
- 0ne small 4.5-ounce can of green chiiis
- 1 cup shredded cheese
- 2/3 cup Jiffy Baking mix or Bisquick
- 2/3 cup mlk
- 2 eggs
- 1/2 tsp hot sauce or to taste
- salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees.
- Brown and crumble the ground beef with the onion.
- Add water and cook until it evaporates.
- Put the mixture in a 9-inch baking pan or pie plate. (or bake it in a nine or ten-inch cast iron skillet.)
- Top with green chilis and cheese.
- Combine the baking mix, milk, eggs, salt and pepper, and hot sauce in a blender or with a mixer until smooth and the mixture has no lumps.
- Pout that mixture evenly over the meat.
- Bake at 400 degrees for 30 to 35 minutes or until the top is browned and crispy.
- Let the casserole sit for five minutes before cutting into wedges and serving.
Notes
Mexican blend cheese, Monterrey Jack, or sharp cheddar work well.
To make two servings, cut ingredients in half.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 545Total Fat: 29gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 222mgSodium: 1164mgCarbohydrates: 24gFiber: 2gSugar: 6gProtein: 45g
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I was wondering if you could get similar results if one were to use Jiffy Cornbread mix instead of the baking mix?
It would have a different taste and texture but I bet it would be really good! Will you try it and let me know please? Greatidea!