Easy Impossible Taco Pie Recipe

If you’re looking for a quick and filling dinner to get you through a busy week, you’ll love this easy impossible taco pie. All of the savory, spicy flavors of taco night are combined into a deliciously easy bake. The whole family will be eating it up! The best part? There’s no crust to roll out or rest. This is one dish where the crust forms right in the pan as it bakes!

I love this recipe because it uses an old-fashioned baking trick that still works today. The batter sinks to the bottom of the pie dish and bakes into the most perfect, fluffy, tender crust. There’s almost no prep involved and the end result is so satisfying. 

Whether you’re cooking for a family of four coming off of soccer practice or you’re in the mood for some easy leftover lunch, this taco pie has you covered. Just brown the beef, mix the batter, and put it all in the oven. You’ll love this easy dinner.

Why You Will Love This Recipe

What makes this impossible taco pie such an awesome recipe? First of all, there’s no pie crust! Instead, you simply whisk together a few ingredients to create a baking mix batter. This batter bakes into a beautiful, golden, tender crust at the bottom of the pie dish. It’s the perfect base to hold all of the meat filling.

Second, this recipe is super easy to make and cleanup is a breeze. Since it all bakes in one pie dish, you don’t have a bunch of dirty dishes to wash after dinner. Just brown the ground beef, add the batter, and bake. You’ll be surprised how complex it tastes compared to how simple it really is.

The Ingredients

Here’s what you’ll need to make this delicious pie:

Ground Beef

Using lean ground beef gives this dish a great, meaty texture. You should brown the beef first and drain off any excess grease. This helps keep the crust from getting too soggy as it bakes. Ground turkey would also work well in this recipe.

Baking Mix

A box of Bisquick or similar baking mix is what makes this pie “impossible” to mess up. This works perfectly when combined with the wet ingredients and creates a tender, fluffy crust that manages to find its way to the very bottom of the dish. You can substitute the baking mix with a mixture of flour, baking powder, salt, and butter that has been cut in. 

Taco Seasoning

A packet of taco seasoning is a shortcut that adds lots of tasty Southwestern flavor to the beef. It saves you the trouble of measuring out all of those spices and cuts down on prep time. You can also make your own taco seasoning by mixing together cumin, chili powder, and garlic powder. 

How to Make It

Now that we have all the ingredients sorted out, let’s see how easy it is to put together. 

Brown the Beef

Preheat the oven to 400°F and spray a 9″ glass pie plate with cooking spray. Cook the ground beef and chopped onion in a large skillet over medium-high heat until the beef is well browned. Drain off the excess grease. 

Season the Meat

Add the taco seasoning to the beef and stir to combine. Place the seasoned beef in the bottom of the prepared pie plate and sprinkle with the shredded cheddar cheese.

Mix the Batter

In a medium mixing bowl, whisk together the baking mix, milk, and eggs. Keep whisking until the batter is completely smooth and no large lumps remain in the bowl.

Pour and Bake

Pour the batter over the beef and cheese in the pie plate. Bake for 25-30 minutes, until golden brown and a knife inserted in the center comes out clean. 

Rest and Serve

Pull the pie from the oven and let it rest for at least five to ten minutes before slicing. This brief resting period helps the crust set perfectly so you get beautiful, clean slices. 

My Top Tips for Success

Do not rush the resting process once the pie comes out of the hot oven. When you pull the pie from the oven, give it 10 minutes to rest on the countertop before slicing. This gives the crust time to cool and firm up so you’ll be able to cut neat slices like a real pie. 

Be sure to beat the baking mix, eggs, and milk until the batter is smooth. If there are still big clumps of baking mix in the bowl, they will end up as powdery lumps inside your pie crust. 

Once you’ve finished browning the ground beef, drain off all of the grease. Don’t skip this step! Excess grease from the meat can make its way into the batter during baking, which can make the bottom crust slightly dense and soggy.

Storage and Reheating

• Store leftovers in an airtight container in the fridge for up to 4 days.
• To freeze, wrap cooled individual slices in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight prior to reheating.
• Reheat slices in the microwave for a minute or two or warm them in a 350°F oven until warmed throughout.

What to Serve it With

• Serve with a heaping spoonful of sour cream and some chopped tomato.
• Toss with a light and refreshing green salad with a cilantro lime vinaigrette.
• Pair with a bowl of guacamole and tortilla chips.
• Top with fresh cilantro and a sprinkle of lime juice.

Frequently Asked Questions

Can I use a different type of cheese?

Cheddar is a good choice but any melty Mexican cheese like pepper jack, a blend, or Monterey Jack would work nicely.

Do I need a special pie plate?

A regular 9 inch pie dish, either glass or ceramic, works just fine. You could also use a deep dish pie plate and the pie will just be a little thinner and bake a few minutes faster.