If you're looking for a quick and easy family dinner recipe that the whole family will love, look no further than Impossible Taco Pie.

With just a few simple ingredients and a little bit of prep time, you can have a tasty and satisfying meal on the table in no time. This easy taco pie is great for picky eaters and it's perfect for busy cooks or for easy weekend dinners.

Impossible taco pie is a delicious dinner that is great any time of year and perfect for busy weeknights or weekends. 

This recipe is similar to another quick and easy recipe that uses Bisquick batter on my site. Bisquick Zucchini Quiche is a deliciously easy recipe to make that's perfect for the summer. 

Jump to:

• Ingredients in Bisquick Impossible Taco Pie
• Instructions to Make Impossible Taco Pie
• Substitutions for Making Taco Pie
• Variations for Impossible Taco Pie
• Equipment
• Storing
• Top Tip
• Frequently Asked Questions
• 📖 Recipe

Ingredients in Bisquick Impossible Taco Pie

Before you begin, make sure you have all the necessary ingredients. You will need:

• 1 pound ground beef, I use lean ground beef
• medium onion, chopped
•  taco seasoning mix or two tablespoons of homemade taco seasoning mix
• 4.5 ounce can chopped green chilies
• milk
• eggs
• 1 cup Bisquick mix or other biscuit baking mix
• shredded Monterey Jack
• shredded cheddar cheese

Some favorite taco toppings for your easy taco pie:

• salsa
• sour cream
• chopped tomatoes
• sliced olives
• shredded lettuce
• extra cheese
• taco sauce

See the recipe card for quantities.

Instructions to Make Impossible Taco Pie

Making Impossible Taco Pie is quick and easy and it's also a great way to get the kids involved in making dinner. Here are the steps to make this dish:

1. Preheat your oven to 400°F.
2. Grease a 9-inch pie plate with cooking spray or use a cast iron skillet. 
3. Cook and brown the ground beef and chopped onion in a 10-inch skillet until the beef is brown and crumbled. 
4. Stir beef and the taco seasoning mix together and add in the chopped green chilies.
5. Spoon the beef mixture into the prepared pie plate or continue using the cast iron skillet.
6. In a mixing bowl, beat the Bisquick mix, milk, and eggs with a wire whisk or spoon until only small lumps remain. 
7. Add half of the Monterey Jack and cheddar cheese on top of the beef.
8. Pour the biscuit mixture over top of the cheese.
9. Bake for 25-30 minutes.
10. Top with the remaining Monterey Jack and cheddar cheese. 
11. Bake for an additional 8-10 minutes or until the cheese is melted and bubbly.
12. Let the taco pie stand for 5 minutes before serving. 
13. Serve with guacamole, salsa, sour cream, chopped fresh tomatoes, sliced olives, extra cheese, and chopped lettuce as desired.

Substitutions for Making Taco Pie

If you're looking to make some substitutions when making taco pie, there are a few options available to you. Here are some ideas to make your taco pie unique and tailored to your preferences:

• Ground turkey - you can easily substitute ground turkey for ground beef in this recipe. 
• Baking mix -  If you don't have a box of Bisquick mix on hand, you can make your own by combining flour, baking powder, and salt. For every cup of Bisquick, use 1 cup of flour, 1 ½ teaspoons of baking powder, and ¼ teaspoon of salt.

You can also consider making this easy taco pizza!

Variations for Impossible Taco Pie

It is very easy to make variations of this impossible taco pie. Here are some variations that you can try:

• Add mix-ins - Try adding extra ingredients like black beans, corn, refried beans, or jalapeños. Cook the beef and drain it before adding in the mixins.  For extra flavor, try adding a little salsa to the beef mixture.
• Gluten Free - Use a gluten-free biscuit baking mix in place of the Bisquick. 
• Taco Toppings - Customize your Impossible Taco Pie with your favorite taco toppings. Some popular options include diced tomatoes, sliced black olives, diced avocado, sour cream, green onions, and even hot sauce.

Equipment

A deep dish pie plate or a cast iron skillet is important to have for this recipe. For easier cleanup, opt for the cast iron skillet.

A whisk is perfect for combining the biscuit mix together the eggs and milk.

Storing

If you have leftovers of your taco casserole, here are some tips for storage. 

• Refrigeration: Store any leftover pie in an airtight container in the refrigerator for up to 3 days. Allow the taco pie to cool down before storing it in an airtight container. 
• Freezing: Taco pie can be frozen for up to 2 months. To reheat, thaw the pie overnight in the refrigerator and then bake in the oven at 350°F until heated through.
• Reheating: If you're reheating a slice of pie, you can do so in the oven or in the microwave. To reheat in the oven, preheat to 350°F and bake for 10-15 minutes or until heated through. To reheat in the microwave, place a slice on a microwave-safe plate and heat on high for 30-60 seconds or until heated through. 

Top Tip

Use a cast iron skillet for fewer dishes to wash later. Cook ground beef in the cast iron skillet and drain before mixing in the other ingredients.

Frequently Asked Questions

What are some variations of impossible taco pie?

There are many variations of impossible taco pie that you can try. You can swap out the ground beef for ground turkey or chicken for a different protein. You can also add vegetables like bell peppers, onions, and corn to the dish. Black beans and refried beans are also another tasty variation for this pie.

How do you make impossible taco pie with cornbread?

It's simple to make this taco pie with cornbread. To make impossible taco pie with cornbread, you can use a cornbread mix instead of Bisquick. Prepare the cornbread according to the package directions and pour it over the cheese and beef mixture before baking. Bake as directed in the recipe, and you'll have a delicious and unique twist on the classic taco pie.

Are there any gluten-free versions of Impossible Taco Pie?

Yes, there are gluten-free versions of impossible taco pie. You can use a gluten-free Bisquick mix or another gluten-free biscuit mix. 

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