For more heat, use Pepper Jack cheese, spicy salsa, or additional jalapeños.
And if you don’t have packaged taco seasoning, a mixture of chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper works well.
Tips for the Best Texture
Drain excess grease from the beef so the finished pie doesn’t become heavy or oily.
Don’t overmix the batter—whisk only until smooth.
Freshly shredded cheese generally melts particularly well.
Most importantly, don’t overbake it. The center should be set, but the pie should still remain tender rather than dry.
And give it those few minutes of resting time before slicing. It will hold together much better.
Make Ahead and Storage
You can cook and season the beef ahead of time and refrigerate it until you’re ready to assemble the pie.
For the best texture, make the egg batter shortly before baking.
Leftovers can be refrigerated in an airtight container for 3–4 days and reheated in the microwave or oven.
The finished pie can also be frozen, although the egg-and-dairy texture may change slightly after thawing.
What to Serve With It
Impossible Taco Pie works as a complete meal, especially once toppings are added.
For a larger dinner, serve it with Mexican-style rice, refried beans, corn salad, a simple green salad, or guacamole and chips.
The basic recipe serves about six people and takes roughly 45–55 minutes from start to finish.
It’s exactly the kind of dinner that works when you want taco-night flavors without assembling individual tacos.
Brown the beef.
Add the cheese.
Pour over the batter.
Bake.
Then slice it like a pie and let everyone add their favorite toppings.
One dish, plenty of taco flavor, and no pie crust to make.
