Recipe Talk

Ok, I know there are tons of taco casserole recipes floating around out there, but I am looking for a specific one. My brother made this for our family when he took home economics in the 80's. He could remember it without the recipe, but he passed away 10 years ago and no one has the recipe. None of the recipes I have read has the eggs in it, and this one did. I can remember that so clear because if you helped him, you got the job of stirring while hot ingredients were added to some sort of egg mixture to keep them from cooking. If anyone has any idea or has the actual recipe for this , I would absolutely love to have it. It seems to me that alot of it was cooked before it was baked. Thank you for any help and helping to keep his spirit alive.

Impossible Taco Pie
posted by TrishTX 10-16-98

Impossible Taco Pie
Serves: 6
Source: Bisquick ad 1980's

1 lb. ground beef
1/2 cup onion, chopped (optional)
1 pkg. taco seasoning mix
1 can (4 oz.) chopped green chilies, drained, optional
1 1/2 cups milk
3/4 cup Bisquick baking mix
3 eggs
2 tomatoes, sliced
1 cup shredded Monterey Jack or Cheddar cheese

Heat oven to 400 degrees. Grease pie plates 10x1 1/2 inches.

Cook and stir beef and onion until brown. Drain. Stir in seasoning mix, spread in plate, top with chilies.

Beat milk, baking mix and eggs until smooth, 15 seconds in blender on high or for 1 minute with hand beater.

Pour into plate; bake for 25 minutes. Top with tomatoes and cheese. Bake until knife inserted into center comes out clean, 8 to 10 minutes longer. Cool for 5 minutes.

Serve with sour cream, chopped tomatoes, chopped black olives, shredded lettuce and shredded cheese.

taco pie

Yield

6 Servings

Measure Ingredient

1 cup Biscuit baking mix

3 tablespoons Cornmeal

3 tablespoons Melted butter

2 tablespoons Hot water

1 pounds Lean ground beef

½ cup Chopped onion

1 can (8-oz) tomato sauce

1 can (4-oz) chopped green chiles; drained

2 teaspoons Beef bouillon granules

1¼ teaspoon Chili powder

¼ teaspoon Ground cumin

1 Egg; beaten

CORNMEAL CRUST TACO FILLING Preheat oven to 350 degrees. In a large skillet,
brown meat with onions. Meanwhile, prepare crust by combining biscuit mix,
cornmeal, butter and water in a medium bowl. Mix well; press on bottom and
up sides of a 9-inch pie plate. Set aside. Drain off drippings from beef and
onion. Stir in tomato sauce, drained chiles, bouillon granules, chili powder
and cumin. Cook and stir until the bouillon dissolves. Remove from heat and
whisk in the beaten egg. Spoon into crust and bake 25 minutes. Let stand 5
minutes. Garnish, if desired, with cheese triangles, chopped tomato,
shredded iceberg lettuce, sliced olives. Serves

6. FROM SOME NEWSPAPER
ARTICLE From a collection of my mother's (Judy Hosey) recipe box which
contained lots of her favorite recipes, clippings, etc. 1980's