Impossible Mexican Pie

The Bisquick “impossible pie” trick is a classic for a reason: you pour a thin batter of eggs, milk, and biscuit mix over a filling, and the batter sinks to the bottom to form its own crust while baking. No rolling, no blind baking, no fuss. This Mexican version layers taco-seasoned ground beef with chopped green chilies and shredded Monterey Jack before the batter goes on top.

Drain the beef well after browning. Excess grease sitting in the pie plate will prevent the Bisquick batter from setting properly on the bottom, and you’ll end up with a soggy base instead of a firm, biscuit-like crust.

Blend the batter until completely smooth, whether that’s 15 seconds in a blender or a solid minute with a hand beater. Lumps in the Bisquick mixture won’t dissolve during baking and leave raw, doughy pockets.

Let it rest 5 minutes after pulling from the oven. The pie needs that time to set enough to slice cleanly.

Chef Tips

• The knife test is reliable here: insert it halfway between center and edge. If it comes out clean, it’s done
• Seed the green chilies for mild heat, or leave some seeds in if you want more kick
• Monterey Jack melts beautifully, but pepper jack adds built-in spice without extra ingredients
• Serve topped with sour cream, salsa, and shredded lettuce for a complete taco-pie experience

Variations

• Turkey version: Swap ground beef for ground turkey for a leaner pie
• Bean and cheese: Skip the meat entirely, use refried beans as the base, and double the cheese
• High altitude: Bake about 30 minutes at elevations between 3,500 and 6,500 feet as noted in the recipe