Impossible Taco Pie

(7)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
Ingredients
-1 lb Lean Hamburger (or Ground Turkey)-1/2 C Onion-1 Envelope Mild Taco Seasoning (McCormick)-1 Small Salsa, 16 oz. (La Victoria Thick 'N' Chunky Salsa Mild)-1.25 C 1% Milk-3/4 Regular Bisquick-3 Eggs-2 Tomatoes-1/2 C Grated Cheddar Cheese
Directions
Brown hamburger and onions. Drain. Stir in seasoning. Mix together Bisquick, milk and eggs. Place hamburger in bottom of casserole dish (2.5 Quart), put salsa on top, SLOWLY pour Bisquick on top. Cook until Bisquick is cooked through. Top with tomatoes and cheese once Bisquick is one. Cook 8-10 minutes or until cheese is bubbly.

Number of Servings: 8

Recipe submitted by SparkPeople user I_CAN_SUCCEED.

Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 168.3
  • Total Fat: 5.6 g
  • Cholesterol: 88.8 mg
  • Sodium: 1,025.3 mg
  • Total Carbs: 20.9 g
  • Dietary Fiber: 0.8 g
  • Protein: 6.5 g

Member Reviews
  • PRSPLACE
    Reading the comments from others, I left out one egg and added black olives and green chilis. I also used chopped canned tomatoes as that's what I had on hand. Would make again. - 11/18/20
  • TEPERT
    What temp you cook at? - 2/14/12
  • HALLIE27
    It doesn't say what the temp should be for the oven or how long it takes to set up (cook) in the oven. - 3/27/10
  • MINDYHGP
    Tasted pretty good, my calorie totals came out higher (about 250 per serving) and the bisquick mixture didn't get done very well in the middle, seemed a little runny. But overall, pretty good, will have to adjust a little next time. - 1/18/09
  • JENNYBLUE2
    I made this last night and it turned out yummy! I'm adding it to my recipe box. - 12/9/08
  • MARIAJILL
    I've made this before and added black olives and sour cream on top before serving. excellent! - 3/9/08
  • *TRISHA*MARIE*
    Sounds yummy! I'm going to try with ground turkey and reduced fast bisquick. I also might try adding some corn, black beans and maybe some peppers. YUMMY! I cant wait. - 2/20/08