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Impossible Mexican Pie

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Submitted by marymaddox

Impossible Mexican pie made with seasoned ground beef, green chilies, Monterey Jack cheese, and a Bisquick batter that forms its own crust as it bakes. Dinner in 40 minutes.

YIELD

1 pie

PREP

10 min

COOK

30 min

READY

40 min

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

Ingredients

1 453.6
POUND G GROUND BEEF
½ 118
CUP ML ONIONS
chopped
1 ¼ 36.1
OUNCES ML/G TACO SEASONING MIX *
4 115.6
OUNCES ML/G GREEN CHILI PEPPER
drained, seeded, chopped
1 237
CUP ML MONTEREY JACK CHEESE
shredded
1 ¼ 296
CUPS ML MILK
3 3
LARGE LARGE EGGS
0.6
TEASPOON ML RED HOT PEPPER SAUCE

Directions

Heat oven to 400℉ (200℃).

Lightly grease pie plate, 10 x 1½ inches.

Cook and stir ground beef and onion until beef is brown; drain.

Stir in seasoning mix Spread beef mixture in pie plate.

Sprinkle with chilies and cheese.

Beat remaining ingredients until smooth, 15 seconds in blender on high speed or l minute with hand beater.

Pour into pie plate.

Bake until golden brown and knife inserted halfway between center and edge comes out cleans 25 to 30 minutes.

Let stand 5 minutes before cutting.

Refrigerate any remaining pie.

High Altitude Directions (3500 to 6500 feet): Bake about 30 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 293g (10.3 oz)
Amount per Serving
Calories 487 59% from fat
 % Daily Value *
Total Fat 32g 49%
Saturated Fat 14g 72%
Trans Fat 0g
Cholesterol 287mg 96%
Sodium 398mg 17%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 84g
Vitamin A 11% Vitamin C 12%
Calcium 36% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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