Mexican-Style Impossible Taco Pie – Some nights, you just need a meal that’s more than food—it’s comfort on a plate. This Mexican-Style Impossible Taco Pie does exactly that. It’s got all the cozy vibes of a homemade dinner, but with a fun twist that’ll surprise your taste buds. Think of it as your favorite taco flavors baked into a warm, cheesy pie. It’s the kind of dish that makes you feel like you’re taking care of yourself and your family in the best way possible, even when life’s a bit chaotic.
Honestly, I wasn’t sure about this one at first. Tacos as a pie? It sounded a little out there. But one hectic weeknight, when the last thing I wanted to do was juggle taco fillings and tortillas, I figured I’d give it a shot. What did I have to lose, right? As soon as I started browning the beef and stirring in the spices, that familiar taco scent filled the kitchen. My husband popped his head in with this curious grin—he could tell something good was happening. When the pie came out of the oven, all golden and bubbly, I knew we were in for something special. And the moment we sat down to eat, that first bite was magic. My husband said it reminded him of the cozy dinners his mom used to make, and my kid? Let’s just say they didn’t stop at one helping. It was one of those rare moments when everyone at the table was happy and content. It’s meals like this that make all the craziness of the day melt away, even if just for a little while.
What makes this Mexican-Style Impossible Taco Pie truly special?
This taco pie isn’t just another dinner—it’s like a warm hug after a long day. You get all those comforting flavors—savory beef, a little spice from the chiles, gooey melted cheese—all wrapped up in a fluffy, golden crust. It’s the kind of meal that fills the house with incredible smells and brings everyone together at the table. And the best part? It’s ridiculously easy to make. Just a handful of ingredients, a bit of time in the oven, and boom—dinner’s done. No mess, no fuss, just pure comfort. If that’s not love on a plate, I don’t know what is.
What You Need To Make This Mexican-Style Impossible Taco Pie Recipe?
Lean Ground Beef: This is the heart of the dish. I like using lean ground beef here because it cooks up nicely without leaving too much grease behind. Plus, it holds the taco seasoning flavors so well. You could definitely swap it for ground turkey or chicken if you’re looking for something lighter—it’ll still turn out great. But there’s something about beef that just makes it feel more like a classic taco night, right?
Taco Seasoning: Taco seasoning is basically your secret weapon. You can grab a packet from the store or mix up your own blend if you’re feeling fancy. It’s what gives the whole dish that familiar, comforting taco flavor. Don’t skimp on it—you want that kick of spice and warmth to really come through. Sometimes I even add a little extra, just because, why not?
Diced Green Chiles: These little guys add just the right amount of heat without being overwhelming. They’re not too spicy, so they’re perfect if you’ve got kiddos or people who can’t handle too much spice. Plus, they bring a nice tangy flavor that cuts through the richness of the cheese and beef. If you like things a bit spicier, go ahead and throw in some jalapeños!
Salsa: Salsa is like the magic ingredient that ties everything together. It adds moisture, a bit of acidity, and a burst of flavor that keeps the pie from feeling too heavy. I usually go for a medium salsa to keep things balanced, but you can totally use mild or hot depending on your spice tolerance. And if you have a favorite homemade salsa? Even better!
Cheddar Cheese: Ah, cheese. Is there anything better? Cheddar melts perfectly in this dish and gives that rich, creamy goodness we all love. Freshly grated is always best—trust me, it melts better and tastes way fresher than the pre-shredded stuff. Plus, you get to sneak a few bites while grating. Win-win, right?
Bisquick Mix: This is what makes the pie “impossible,” and honestly, it’s kind of genius. It creates this fluffy, golden crust that holds all the taco goodness together without having to fuss with pastry dough. Just mix it up with some milk and eggs, pour it on, and it does its thing in the oven. So easy!
Steps To Make Mexican-Style Impossible Taco Pie:
First things first, preheat your oven to 400°F and give your pie plate a good spray with some nonstick spray so nothing sticks. You definitely don’t want to be wrestling with stuck-on pie when it’s time to eat.
Now grab a skillet and heat it up over medium heat. Toss in the ground beef and cook it until it’s browned and no longer pink. As it’s cooking, break it up with your spoon so you don’t end up with big chunks. Once it’s fully cooked, drain off any extra fat (because no one wants a greasy pie). Then stir in the taco seasoning and let it work its magic for a minute.
Next, add the diced green chiles and salsa to the beef. Stir it all together so everything’s well combined and smells amazing. Transfer this mixture to your greased pie plate, spreading it out evenly.
Time for the cheese! Sprinkle that grated cheddar all over the top of the beef mixture. The more, the better, right?
In a bowl, whisk together the Bisquick mix, milk, and eggs until you have a smooth batter. This is going to create the fluffy, golden top that makes this pie so irresistible. Pour it right over the beef and cheese in the pie plate. Try to cover everything evenly, but don’t stress if it’s not perfect—it’ll spread out as it bakes.
Pop the pie into your preheated oven and let it bake for about 25 to 30 minutes. You’re looking for the top to be golden brown and set—kind of like a quiche or a savory pancake.
Once it’s done, take it out of the oven and let it sit for a few minutes. I know it’s tempting to dig in right away, but letting it rest will make it easier to slice and serve.
When you’re ready, cut into the pie and serve it up with your favorite taco toppings—sour cream, guac, maybe a little extra salsa. Then, enjoy every bite!
Tip:
Here’s a little secret that’ll take your taco pie to the next level: let it rest before you cut into it. I know, I know—after smelling all those delicious taco flavors while it bakes, you’ll want to dig in right away. But trust me, giving it a good 5-10 minutes to cool down will make all the difference. Letting it rest helps everything set up so that when you slice into it, the layers hold together perfectly, and you won’t end up with a runny mess. And while you wait? It’s the perfect time to gather up your favorite toppings—sour cream, guacamole, fresh cilantro, you name it. Then, when you do cut into that golden, cheesy top, it’ll be picture-perfect, every bite loaded with flavor.
Frequently Asked Questions:
Can I make this recipe ahead of time?
Absolutely! You can assemble the whole thing, cover it tightly, and pop it in the fridge until you’re ready to bake. When you’re ready to cook it, just add an extra 5-10 minutes to the baking time since it’ll be cold from the fridge. It’s a lifesaver on those busy nights when you need dinner fast!
Can I substitute the ground beef with something else?
Definitely! Ground turkey or chicken works just as well if you’re looking for a leaner option. You could even use a plant-based ground meat substitute if you want to make it vegetarian. Just be sure to adjust the seasoning a little if needed, since some of those substitutes are milder in flavor than beef.
How do I store leftovers?
Leftovers (if there are any!) can be stored in an airtight container in the fridge for up to 3 days. To reheat, just pop a slice in the microwave for about a minute or two, or warm it up in the oven at 350°F until it’s heated through. It’s just as good the next day—maybe even better!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Mexican-Style Impossible Taco Pie
Ingredients
- 1 1/2 pounds of lean ground beef
- 1 packet of taco seasoning
- 1 4.5 ounces can of diced green chiles
- 1/2 c salsa
- 1 c grated cheddar cheese
- 1/2 c Bisquick mix
- 1 c milk
- 3 large eggs
- Kosher salt and freshly ground black pepper to taste
- Finely chopped cilantro for garnish
Instructions
- Start by preheating your oven to 400°F, and while that’s warming up, give your 9-inch pie dish a nice coating of nonstick spray to make sure everything comes out easily later.
- Heat a skillet over medium heat and cook the ground beef until it's fully browned and no pink remains. Make sure to drain off any extra fat, then sprinkle in the taco seasoning. Give it a good stir to mix all those flavors in.
- Next, add the diced green chiles and salsa to the beef, stirring until everything is well combined. Once that’s done, transfer the beef mixture to your greased pie dish and spread it out evenly. Now, sprinkle the grated cheddar cheese over the top to cover the beef mixture.
- In a separate bowl, whisk together the Bisquick, milk, and eggs until smooth. Pour this mixture right over the beef and cheese in the pie dish, making sure to cover everything evenly.
- Pop it in the oven and bake for about 25-30 minutes, or until the top is golden brown and set. Once it’s out of the oven, let it cool for a few minutes, then serve it up with your favorite taco toppings—think sour cream, guacamole, or maybe some fresh cilantro—and enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
