Once again I tried another Gluten Free Impossible Pie. Those of you who cooked in the 70’s will remember these recipes using Bisquick. Now days you can buy Gluten Free Bisquick and I decided to try one or two of the recipes as it will be something Celiac’s can eat. You must however, remember to make sure that all of your ingredients are gluten free. This recipe is for a Taco Pie. The taco seasoning, salsa and green chiles are not hard to find Gluten Free.
Half of the recipe was just right for the three of us and you can make it as spicy as you want. Bettie does spicy better than Lyle and I do, so added extra chiles to hers and more Salsa. We felt that it was fine just the way it was. One nice thing about this type of meal is that you can make it as spicy or as mild as you want. Very easy to make and goes together quickly. Good for a quick meal when you have things to do in the evening. Close to a thirty minute meal.
Gluten Free Impossible Taco Pie
1 pound lean ground beef
½ cup chopped onion
1 package (1 oz.) GF taco seasoning mix
1 can (4 to 4.5 oz.) chopped green chilies, drained
1 cup milk
1 cup milk
½ cup Gluten Free Bisquick
¾ cup shredded Monterey Jack or Cheddar cheese
Optional: chopped tomato, shredded lettuce, Salsa, Sour Cream (make sure they are Gluten Free)
Heat oven to 400°F. Spray 9 inch glass pie plate with cooking spray. In skillet, cook beef and onion stirring occasionally until beef is brown; drain. Stir in seasoning. Spoon into pie plate. Top with the green chiles.
In small bowl, stir eggs, milk and Bisquick mix until blended. Pour into pie plate
Bake about 25 minutes. Top with cheese and tomato if using; bake 2 to 3 minutes longer to melt cheese. Let stand 5 minutes before serving.
Top with your favorite Taco toppings, like lettuce, black olives, salsa, guacamole and sour cream.