Impossibly Easy Taco Pie (Gluten Free)
No taco shells are needed for enjoying the great taco flavor of this easy main-dish pie. Bettycrocker.com"I made this, like TuckerTsMom, with Ro-Tel tomatoes w/green chiles instead of the green chiles. No need for salsa, it had enough of a kick with just that. I am gluten free, but hubby and kid aren't and all three of us LOVED it! @Deb81j, Bisquick is a baking mix, but you can make your own with 1 c flour, 1 1/2 tsp baking soda, 1/4 tsp salt, and when you use it toss in a tablespoonful of a fat like butter or shortening. Thank you for sharing, Jenn! This will go on our favorites list for sure!" - freeda76
Yield: 6 Servings Ready in 35 minutes
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Verified by cferrara
|1 lblean ground beef (at least 80%)|
|1 mediumonion; chopped|
|1 can (4.5oz)Old El Paso chopped green chilies; drained|
|1 package (1oz)Old El Paso taco seasoning mix|
|1/2 cupBisquick Gluten free mix|
|3/4 cupshredded Montery Jack or Cheddar Cheese|
|1 1/2 cupsshredded lettuce, if desired|
Impossibly Easy Taco Pie (Gluten Free) Preparation
1. Heat oven to 400°F. 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.
2. Stir milk, eggs and Bisquick mix until blended. Pour into pie plate.
3. 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.
I double this recipe because it goes fast. Makes good leftovers too.
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