Taco Pie Recipe #79518
Another one that lands itself to mixing the night before and baking the next day after work. It also lends itself to what you have on hand. Increase or reduce the chilies to taste,try other meats. You can go anywhere with this one.
by Pierre Dance
1¼ hours | 30 min prep
SERVES 6
- 3 tablespoons oil
- 1 lb diced chuck or ground chuck
- 3 tablespoons oil
- 1 onion, chopped
- 1 anaheim chili, finely chopped or 1 (4 ounce) can ortega diced chilies
- 1-2 jalapeno chile, seeded, veined, finely chopped
- 1 (1 1/4 ounce) packet taco seasoning mix (clone recipe # 2642)
- 2 cups whole kernel corn (fresh or frozen)
- 1 (15 ounce) can ranch style beans, with juice
- 1 1/2 cups milk
- 1 cup Bisquick baking mix (clone Bisquick Clone)
- 3 eggs
- 2 tomatoes, chopped
- 3/4 cup sharp cheddar cheese
- 1/2 cup yellow cornmeal
- Preheat oven to 350°F.
- Brown beef; drain.
- Wipe pan, add oil and heat.
- Saute (stir fry) onions and chilies 'til the onions are translucent.
- Add taco seasoning, corn, and beans, mix well and heat 'til almost boiling.
- Mix milk, Bisquick, cornmeal, and eggs in a separate bowl with a
- hand mixer.
- Pour over the casserole.
- Bake 30 minutes.
- Top with tomatoes and cheese.
- Bake 10 minutes more.
- Serve with a garden salad.
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5 stars