Seven Layer Impossible Taco Pie

Kathleen Riemer



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15 Min


40 Min


1 pound ground chicken
1 medium onion, diced
1 can black beans, rinsed
1/2 cup salsa
1 package of taco seasoning (gluten free)
3/4 cup bisquick
3 eggs
1 1/4 cups milk
2 ounces low fat cheddar, grated
garnish with:
olives, chopped
scallions, chopped
additional grated cheddar
diced tomatoes
parsley or cilantro
greek yogurt or sour cream
additional salsa

Directions Step-By-Step

Preheat the oven to 400 degrees F (or 205 degrees C) and grease a 10-inch deep dish pie plate. In a medium skillet over a medium high heat, crumble and brown the ground chicken with the onions. Add the salsa, beans and taco seasoning then stir to combine. Allow it to cook for a minute or two until the bottom of the pan looks dry. You don’t want to introduce extra liquid into the pie or it may not set properly. Spread the meat mixture into the bottom of the pie plate. Whisk the milk, eggs and Bisquick together until smooth. Pour the batter over the meat mixture. Bake it for 30 minutes then remove it from the oven, sprinkle on the 2 ounces grated cheese and bake for an additional 10 minutes. Allow the pie to cool for 5 to 10 minutes before slicing. Top it with garnishes you’d like and serve.