Taco Pie
Yield
servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef
|
|
| ½ | cup |
onions
chopped |
|
| 1 ¼ | ounces |
taco seasoning mix
|
*
|
| 4 | ounces |
green chili peppers
drained |
|
| 1 ½ | cups |
milk
|
|
| ¾ | cup |
biscuit baking mix (bisquick)
|
*
|
| 3 | large |
eggs
|
|
| 2 | each |
tomatoes
sliced |
|
| 1 | cup |
monterey jack cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef
|
|
| 118 | ml |
onions
chopped |
|
| 36.1 | ml/g |
taco seasoning mix
|
*
|
| 115.6 | ml/g |
green chili peppers
drained |
|
| 355 | ml |
milk
|
|
| 177 | ml |
biscuit baking mix (bisquick)
|
*
|
| 3 | large |
eggs
|
|
| 2 | each |
tomatoes
sliced |
|
| 237 | ml |
monterey jack cheese
shredded |
|
Directions
Directions heat oven to 400℉ (200℃). Grease pie plate.
Cook and stir beef and onion until beef is brown; drain.
Stir in seasoning mix spread in plate; sprinkle with chilies.
Beat milk, baking mix and eggs until smooth, 15 seconds in blender on high or 1 minute with hand beater.
Pour into plate. Bake 25 minutes.
Top with diced tomatoes; sprinkle with cheese.
Bake until knife inserted between center and edge comes out clean, 8 to 10 minutes.
Cool 5 minutes.
Serve with sour cream, lettuce, tomatoes, and cheese, if desired.
