Impossibly Easy Taco Pie

Prep: 10 min.; Bake: 28 min.; Stand: 5 min.


1 pound lean ground beef

1 medium onion, chopped (1/2 cup)

1 envelope (11/4 ounces) taco seasoning mix

1 can (41/2 ounces) chopped green chiles, drained

1/2 cup Original Bisquick mix

1 cup milk

2 eggs

3/4 cup shredded Monterey Jack or cheddar cheese (3 ounces)

Salsa , if desired

Sour cream, if desired

1. Heat oven to 400 degrees. Spray pie plate, 9 x 11/4 inches, with
cooking spray. Cook beef and onion in 10-inch skillet over medium
heat, about 10 minutes, stirring occasionally, until beef is brown;
drain. Stir in taco seasoning mix (dry). Spread in pie plate. Top with
chiles.

2. Stir Bisquick mix, milk and eggs in medium bowl with wire whisk or
fork until blended. Pour into pie plate.

3. Bake about 25 minutes or until knife inserted in center comes out
clean. Sprinkle with cheese. Bake 2 to 3 minutes longer or until
cheese is melted. Let stand 5 minutes before serving. Serve with salsa
and sour cream. Makes 6 servings.

Reduced-Fat Impossibly Easy Taco Pie: Use Reduced Fat Bisquick mix,
fat-free (skim) milk and shredded reduced-fat Monterey Jack cheese.
Substitute 3 egg whites or 1/2 cup fat-free, cholesterol-free egg
product for the eggs.