Thursday

What did we have for dinner today?

Impossibly Easy Taco Pie.  Oh, my goodness, it was yummy.   It helps for those of us who no longer eat flour tortillas.  Corn tortillas are okay and crunchy taco shells are okay, but this really hit the spot with the flour-tortilla-like top crust.  I used a gluten free baking mix that I had at home instead of Bisquik.  I am also going to try some of the other pies on that site.  They all look good. 


Enjoy this impossibly easy taco pie recipe made using Old El Paso® taco seasoning mix and Old El Paso® chopped green chiles that are ready in just 50 minutes – perfect for a dinner.
Prep Time
15 Minutes
Total Time
50 Minutes
Makes
6 servings

1
lb lean (at least 80%) ground beef
1
medium onion, chopped (1/2 cup)
1
package (1 oz) Old El Paso® taco seasoning mix
1
can (4.5 oz) Old El Paso® chopped green chiles, drained
2
eggs
1
cup milk
1/2
cup Bisquick® Gluten Free mix
3/4
cup shredded Monterey Jack or Cheddar cheese (3 oz)
3/4
cup chopped tomato
1 1/2
cups shredded lettuce, if desired
Salsa, if desired
Sour cream, if desired
  1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook beef and onion over medium heat, stirring occasionally, until beef is brown; drain. Stir in seasoning mix. Spoon into pie plate. Top with chiles.
  2. In small bowl, stir eggs, milk and Bisquick mix until blended. Pour into pie plate.
  3. Bake about 25 minutes. Top with cheese and tomato; bake 2 to 3 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Serve with lettuce, salsa and sour cream.
Makes 6 servings


A delicious gluten free meal. 
 

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