"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

IMPOSSIBLE MEXICAN PIE Recipe

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This recipe for IMPOSSIBLE MEXICAN PIE, by , is from Edna's Clippings, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edna Owen
Added: Tuesday, August 8, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 pound ground beef
1/2 c chopped onion,
1 envelope taco seasoning mix
1 4 oz can green chilies, drained, seeded and chopped
1 c shredded Monterey Jack cheese
1 1/4 c milk
3/4 c Bisquick
3 eggs
1/8 tsp red pepper sauce

Directions:
Directions:
Heat oven to 400. Lightly grease 10 inch pie plate. Cook and stir ground beef and onion in 10 inch skillet until beef is brown; drain. Stir in seasoning mix. Spread beef mixture in pie plate. Sprinkle beef mixture in pie plate. Sprinkle with chilies and cheese. Beat remaining ingredients until smooth, 15 minutes in blender on high, or 1 minute with hand beater. Pour into pie plate.

Bake until golden brown and knife inserted halfway between center and edge comes out clean, 25 to 30 minutes. Let stand 5 minutes before cutting. Garnish with peppers and shredded cheese if desired. Refrigerate any remaining pie.

Number Of Servings:
Number Of Servings:
6 to 8
Personal Notes:
Personal Notes:
High Altitude Directions (3500 to 6500 feet): Bake about 30 minutes.

 

 

 

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