Name: Impossible Taco Pie Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 lb ground beef (90% lean or leaner); ½ yellow or white onion, diced; 1 packet taco seasoning (about 1.3 oz); 1 (15 oz) can Rotel or petite diced tomatoes, drained; ½ cup all-purpose flour; 1 tsp baking powder; ½ tsp salt; 2 Tbs unsalted butter; ¾ cup whole or 2% milk; 2 eggs; 6 oz shredded cheddar cheese (grated from a block)

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a slice of taco pie on a plate topped with cilantro and sour cream

What do you get when you pour biscuit batter and cheese over taco meat and cook it in a pie plate? Impossible Taco Pie!

My Impossible Taco Pie is the Tex-Mex sister to my Impossible Cheeseburger Pie, built on the same retro 1970s "Impossible Pie" format. Seasoned ground beef goes on the bottom, a homemade biscuit batter goes on top, and the whole thing bakes into a crustless pie in 25 minutes.

It also checks my boxes for protein and fats, setting us up for a well-balanced dinner!

Quick Look: Impossible Taco Pie Recipe

⏱️ Prep Time: 15 minutes
🔥 Cook Time: 25 minutes
⏰ Total Time: 40 minutes
🍽️ Servings: 8 slices
💪 Protein: 20.9g per slice
🌶️ No Added Sugar: Siete seasoning + drained Rotel keep this naturally lower sugar than the boxed taco packet version
🟢 Difficulty: Easy

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Stuff to Know Before You Start

Drain the Rotel. Or you can sub in regular petite diced tomatoes. Either way, drain off the excess liquid from the can so you don’t end up with a soupy pie.

Choosing a Taco Seasoning. I opted for Siete because their ingredients are simple with no added sweeteners. If you’re keeping an eye on blood sugar, watch for added sugars or things like maltodextrin which can impact glucose.

Skip the Bisquick. Boxed biscuit mix was a part of the original Impossible Pies recipes, but to me the biscuit topping for this recipe takes all of 5 minutes to prepare wiht things I already have on hand in the kitchen. It’s an easy way to skip the hydrogenated oils and preservatives in the boxed version.

ingredients to make taco pie including ground beef, shredded cheese, eggs and taco seasoning

How to Make Impossible Taco Pie

Step 1: Brown the Beef and Onion

Get a large skillet going over medium-high heat and add the ground beef and diced onion together. Break up the beef as it cooks and stir occasionally. About 8 minutes in, you'll have browned beef and softened, translucent onion. Don't drain the fat. The flavor lives there and the beef layer needs that moisture during the bake.

browning the meat and onions in a skillet

Step 2: Add the Siete Seasoning and Drained Rotel

Sprinkle the Siete taco seasoning over the beef and add the drained Rotel. Stir it all together and let it simmer for 2 to 3 minutes so the spices bloom and the tomatoes meld into the meat. Smell check: this is the moment your kitchen starts smelling like taco night. Set the skillet to the side while you make the biscuit topping.

adding the taco seasoning and rotel to the meat mixture

Step 3: Make the Biscuit Base

In a separate mixing bowl, whisk together the flour, baking powder, and salt. Add the cold butter and use a pastry cutter (or your fingers if that's your style) to cut the butter into the flour. You're looking for a sandy, pebbly mixture with visible butter pieces about the size of small pearls. Those butter chunks are what give the biscuit topping its texture, so resist the urge to keep going past this stage.

flour, butter, baking powder and salt combined in a bowl

Step 4: Add the Eggs and Milk

Crack the eggs straight into the bowl and pour in the milk. Stir with a fork or whisk until everything is incorporated. The batter will be lumpy and that's exactly what you want. Over-mixing develops the flour's gluten and gives you a tougher topping, so a few stirs to combine is the whole move.

adding milk and eggs to the homemade biscuit mixture

Step 5: Fold in the Cheese and Spread Over the Beef

Add the shredded cheddar to the biscuit batter and fold it in until the cheese is evenly distributed. Transfer the seasoned beef mixture to a 9-inch pie plate and spread it into an even layer. Pour the cheese-biscuit batter over the top and use a spatula to spread it edge to edge, breaking up any clumps of cheese as you go. You want the cheese marbled through the batter and showing across the top.

adding the taco meat to the pan and topping it with the biscuit mixture folded with cheese

Step 6: Bake Until Golden and Bubbling

Slide the pie plate into a 375F oven and bake for 25 minutes. You're looking for a deeply golden, bubbly top with crisped cheese around the edges and the biscuit set in the center. Pull the pie out and let it rest for 5 minutes before slicing. The rest lets the layers settle so your slices hold together cleanly.

impossible taco pie sliced and ready to serve

Joanie's Balanced Bites

Something that often surprises me with a lot of retro recipes like this one is how naturally balanced they already are when it comes to macronutrients. For this recipe, each slice lands at 20.9g protein and 13.5g fat with only 11.5g carbs. That’s a pretty solid profile for blood sugar balance, the only help it needs is with a little extra fiber on the side. Good news, that’s an easy addition!

My favorite go-tos for adding fiber to this meal are topping it with sliced avocados or guacamole or a fresh green salad tossed with an easy dressing like any of the ones you can find in my free dressings e-book.

Also pairs fabulously with my fiber-rich vegan charro beans and homemade restaurant style salsa.

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Impossible Taco Pie Recipe

Quick Look: Impossible Taco Pie Recipe

Stuff to Know Before You Start