Gluten Free Impossibly Easy Taco Pie Recipes

IMPOSSIBLY EASY TACO PIE

Impossibly Easy Taco Pie image

It's no surprise as to why this impossibly easy taco pie has over 700 positive reviews from your fellow home cooks. With 15 minutes of prep and a handful of ingredients, it's the easiest way to turn a pound of ground beef into a five-star supper. Once the cheese bubbles and bakes, this pie is a blank canvas for all your favorite taco toppings. Shredded lettuce, juicy tomatoes, sliced avocados and sour cream are just jumping-off points, feel free to get creative-this pie knows no limits!

Provided by Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 6

Number Of Ingredients 10

Ingredients

1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
1 package (1 ounce) Old El Paso™ taco seasoning mix
1 can (4.5 ounces) Old El Paso™ chopped green chiles, drained
1 cup milk
2 eggs
1/2 cup Original Bisquick™ mix
3/4 cup shredded Monterey Jack or Cheddar cheese (3 ounces)
Old El Paso™ salsa (any variety)
Sour cream, if desired

Steps:

Heat oven to 400°F. Grease 9-inch pie plate. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in seasoning mix (dry). Spoon into pie plate; top with chilies.
Stir milk, eggs and Bisquick mix until blended. Pour into pie plate.
Bake about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 8 to 10 minutes longer. Cool 5 minutes. Serve with salsa and sour cream.

Nutrition Facts : Calories 305, Carbohydrate 13 g, Cholesterol 130 mg, Fiber 1 g, Protein 22 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 630 mg

GLUTEN FREE IMPOSSIBLY EASY CHICKEN AND BROCCOLI PIE

Gluten Free Impossibly Easy Chicken and Broccoli Pie image

The whole family will enjoy this savoury pie. Loaded with chicken and cheese, it's a great way to serve broccoli!

Categories Entree

Time 55m

Yield 8

Number Of Ingredients 9

Ingredients

2 cups (500 mL) frozen broccoli, thawed, drained and chopped into bite size pieces
1 1/2 cups (375 mL) shredded Cheddar cheese
1 cup (250 mL) cut-up cooked chicken
1 medium onion, chopped (1/2 cup/125 mL)
2 eggs
1 cup (250 mL) milk
1/2 cup (125 mL) Bisquick* Gluten Free Mix
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper

Steps:

Heat oven to 400°F. Grease 9-inch glass pie plate with shortening or cooking spray. In large bowl, mix broccoli, 1 cup of the cheese, the chicken and onion. Spoon into pie plate.
Stir eggs, milk, Bisquick mix, salt and pepper until blended. Pour over mixture in pie plate.
Bake 30 to 35 minutes or until knife inserted in centre comes out clean. Sprinkle with remaining 1/2 cup cheese; bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes before serving.

Nutrition Facts : Calories 190, Carbohydrate 10 g, Cholesterol 90 mg, Fiber 1 g, Protein 14 g, SaturatedFat 5 g, ServingSize 8 Servings, Sodium 390 mg, Sugar 3 g, TransFat 0 g

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Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook beef and onion over medium heat, stirring occasionally, until beef is brown; drain. Stir in seasoning mix. Spoon into pie plate. Top with chiles.
Bake about 25 minutes. Top with cheese and tomato; bake 2 to 3 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Serve with lettuce, salsa and sour cream.

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