Impossible Taco Pie

In the early 90’s, a group of recipes "made the rounds" that were dishes made with Bisquick and called “Impossible…whatever.”  They were all good, frankly, and the “impossible” referred to the fact that you would never dream they were made with Bisquick. Out of that era, the recipe that emerged as the “keeper” for my family was this one. Although I show the “serve with” foods on the side, we often put the lettuce, tomatoes, sour cream, and shredded cheese directly on top of the “pie.” This is definitely one of those recipes that tastes better than it seems like it would. We just enjoyed this for supper tonight. We love it!

IMPOSSIBLE TACO PIE

• Brown and drain: 1 pound ground beef and 1/2 c. chopped onion.
• Stir in 1 envelope taco seasoning mix (I use McCormick Original).
• Spread in oblong medium-sized casserole dish, sprayed with Pam.
• Top with 4 oz. can chopped green chilies, drained.
• Beat 1 1/4 c. milk, 3/4 c. Bisquick (I use Heart-Smart Bisquick), and 3 eggs until smooth. Pour on top of meat mixture.
• Bake for 25 minutes at 400 degrees.
• Top with 1 c. (or more) shredded Monterey Jack cheese and shredded cheddar cheese (I use the Mexican Cheese mixture).
• Return to oven until cheese melts.
• Serve with chopped tomatoes, lettuce, more shredded cheeses, and sour cream.
• Freezes well.