The Cookbook


Thursday, August 26, 2010


Impossible Taco Pie

1 lb. ground beef

½ C. chopped onion

1 envelope (1 ¼ oz.) taco seasoning mix

1 can (4 oz.) chopped green chilies, drained

1 ¼ C. milk

¾ C. Bisquick (or Pioneer Baking Mix)

3 eggs

2 tomatoes, sliced

1 C. shredded Monterey Jack or Cheddar Cheese

Heat oven to 400º. Grease pie plate 10x1½“. Cook and stir beef and onion until brown; drain. Stir in seasoning mix. Spread in plate; top with chilies. Beat milk, baking mix and eggs until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake 25 minutes. Top with tomatoes and cheese. Bake until knife inserted in center comes out clean, 8 to 10 minutes longer. Cool 5 minutes. Serve with sour cream, chopped tomatoes, shredded lettuce and shredded cheese if desired. 6 to 8 servings.

Bisquick Baking Mix

Tex-Mex Squash Casserole

2 small yellow squash, sliced

2 small zucchini, sliced

1 medium onion, sliced

1 tsp. garlic, minced

2 T. oil

4 oz. green chilies, chopped

2 C. yellow corn

½ C. cheddar, grated

½ C. Monterey Jack, grated

1 tsp. cumin

Lightly sauté the squash, zucchini, onion and garlic until just soft. Toss with the remaining ingredients. Place in a lightly oiled 2 quart casserole dish. Bake at 400º for 20 minutes. Serve warm.

e-Mazing Recipes of the Day, August 2001

No comments:

Post a Comment