Bisquick Taco Pie Recipes
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Bisquick Taco Pie Recipes

Taco Fun Facts

  • Tacos are ‌made with ground corn or wheat and can be filled with just about anything.
  • October 4th is national taco day.
  • In the United States, the first mention of the word taco was in 1905.
  • The word taco is derived from the Aztec language meaning, “half”.
  • The world’s largest taco was documented in the Guinness Book of World Records (2003), weighing in at 1182 pounds.
  • Los Angeles opened the first taco bell in 1962.
Sausage Taco Egg Bake Pie

Sausage Taco Egg Bake Pie

While growing up, my husband enjoyed breakfast tacos a lot and loves it when I make this taco-inspired recipe. When my brother visits, I make a vegetarian version of this taco pie by swapping the meat for a can of black beans.
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Prep Time 30 mins
Cook Time 45 mins
Servings 4 people

Ingredients
  

Tortillas

  • 3 cups Bisquick
  • cup vegetable oil
  • cup boiling water

Taco Pie

  • ½ cup white onion (diced)
  • ¼ cup jalapeno pepper (diced, seeded)
  • 1 tbsp olive oil
  • 8 chorizo sausages
  • 6 large eggs
  • 2 large egg white
  • cup cheddar cheese (grated)
  • 1 cup cottage cheese
  • 4 tortillas (cut into strips)
  • ½ tsp ground cumin
  • ¼ tsp ground coriander
  • pinch of cayenne pepper
  • salt and pepper to taste
  • spring of fresh cilantro (chopped)
  • extra cheddar cheese for top (garted)

Instructions
 

Tortillas

  • Add three cups of Bisquick and one-third cup of vegetable oil in the mixing bowl of a stand mixer.
  • Using the dough hook attachment, turn the mixer onto low speed, and mix for approximately two minutes.
  • Gradually add the boiling water one-quarter of a cup‌ at a time with the mixer on low speed until the dough comes together. Mix for an additional two minutes or until the dough is satiny.
  • Place the dough in a bowl and cover with a warm, damp paper towel to rest for fifteen minutes.
  • Heat a griddle to medium heat.
  • Lightly flour a work surface using Bisquick and roll balls of dough smaller than the palm of your hand into balls. Roll out the dough balls one at a time with a rolling pin.
  • Cook the tortilla on the hot pan until bubbles grow large, flip over, and cook again until light browning shows.
  • Remove from the heat and cool.

Taco Pie

  • Preheat the oven to 350°F and grease a two-quart baking dish.
  • In a skillet over medium-high heat, sauté one-half cup of diced onion and one-quarter cup of jalapeno peppers in one tablespoon of olive oil.
  • Add the chorizo sausages and cook, covered until done.
  • Once the sausages have cooked, transfer them to a paper towel-lined plate to absorb any excess grease. Cut each one into slices and stir them back into the skillet with the onions and jalapenos.
  • Evenly layer the bottom of the prepared baking dish with half of the tortilla strips.
  • Place half of the chorizo onion/pepper mixture, half of the grated cheddar cheese, half ofthe cottage cheese, and a little cilantro.
  • Sprinkle on half of the ground spices, salt, and pepper, and then repeat the layers, starting with the tortilla strips.
  • In a medium-size mixing bowl, whisk six large eggs and two large egg whites until combined, but not frothy.
  • Pour the eggs over the taco layers and add the extra grated cheddar cheese to the top.
  • Bake in the preheated oven for twenty-five minutes or until the eggs have set, and the top has browned.
  • Serve with salsa and sour cream if desired.
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Zesty Beef Taco Pie

This taco pie takes only thirty minutes to make and is perfect for those nights when you are pressed for time. The cheese blend and refried beans give it a Tex-Mex flair that just might make this recipe a new family favorite.
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Prep Time 30 mins
Cook Time 25 mins
Servings 4 people

Ingredients
  

Tortillas

  • 1 cup Bisquick
  • ½ tsp sugar
  • 2 tbsp canola oil
  • ¼ cup water

Filling

  • ½ pound ground beef
  • ½ cup diced onion
  • ½ tbsp minced garlic
  • ½ tbsp chili powder
  • 1 tsp ground cumin
  • ½ tsp paprika
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • ½ cup refried beans
  • 2 Bisquick tortillas
  • ½ cup salsa
  • 1 cup shredded Mexican cheese blend
  • ½ cup freshly diced tomatoes
  • ¼ cup chopped green onions
  • 1-2 tbsp finely diced jalapeno peppers
  • chopped cilantro for garnish
  • sour cream

Instructions
 

Tortillas

  • Sift one cup of Bisquick with one-half teaspoon of sugar in a mixing bowl. Stir in two tablespoons of canola oil and one-quarter cup of water. Add more water if needed, to make a stiff dough.
  • Knead the dough until smooth and elastic. Place in a greased bowl covered with a damp cloth on top. Let the dough rest for fifteen minutes.
  • After the dough has rested, divide it into four equal parts. Form each piece into a ball. On a lightly Bisquick floured surface, roll out the dough into ten-inch circles. Repeat with all pieces (This taco pie takes two tortillas, so you can freeze two of the dough balls for future use.)
  • Cook each tortilla in a hot skillet until bubbles grow large, flip over and cook again until light browning shows.

Filling

  • Preheat the oven to 375°F and lightly grease a pie plate.
  • Heat a large skillet over medium-high heat and brown half a pound of ground beef. Add half a cup of diced onions and half of a tablespoon of freshly minced garlic. Season with half a tablespoon of chili powder, one teaspoon of ground cumin, half a teaspoon of paprika, half a teaspoon of salt, and half a teaspoon of freshly ground black pepper. Cook until the meat is browned all the way through. Drain any excess fat.
  • Place one ten-inch tortilla into the pie plate, allowing the tortilla to cover the bottom of the pie plate and go up the sides. Top with half a cup of refried beans and spread evenly. Spoon the taco meat over the beans and place the second tortilla on top, pressing down around the sides gently.
  • Bake in the preheated oven for fifteen minutes or until lightly browned.
  • Remove from the oven and spread half a cup of salsa over the top. Sprinkle with one cup of shredded Mexican cheese, half a cup of diced tomatoes, one-quarter cup of chopped green onions, and two tablespoons of finely diced jalapeno peppers. Bake until the cheese is melted.
  • Remove from the oven and allow to cool. Garnish with freshly chopped cilantro and serve withsour cream.
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Cinnamon Apple Taco Pie

These cinnamon apple pie tacos are a decadent treat reminiscent of what you’d find at a local fair or food truck festival. With their crispy shell and warm apple pie filling, you’ll be delighted to skip the queue and make them in the comfort of your own home.
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Prep Time 30 mins
Cook Time 30 mins
Servings 4 people

Ingredients
  

Tacos

  • 6 large Bisquick cinnamon tortillas
  • vegetable oil (for frying)
  • cup sugar
  • 2 tsp cinnamon

Filling

  • 4 large Macintosh apples
  • 1 tsp lemon juice
  • tbsp buttere
  • 3 tbsp sugar
  • 1 tsp cinnamon
  • 1 tsp cornstarch
  • cup water
  • whipped cream

Bisquick Cinnamon Tortillas

  • 2 cups Bisquick
  • 1 tsp sugar
  • ½ tsp cinnamon
  • 4 tbsp canola oil
  • ½ cup water

Instructions
 

Cinnamon Tortillas

  • Sift two cups of Bisquick, one teaspoon of sugar, and a half teaspoon of cinnamon in a mixing bowl. Stir in four tablespoons of canola oil and a half cup of water. Add more water if needed, to make a stiff dough.
  • Knead the dough until smooth and elastic. Place in a greased bowl covered with a damp cloth on top. Let the dough rest for fifteen minutes.
  • After the dough has rested, divide it into eight equal parts. Form each piece into a ball. On a lightly Bisquick floured surface, roll out the dough into ten-inch circles. Repeat with all pieces. (This recipe takes sixtortillas, so you can freeze two of the dough balls for future use.) Cook the tortillas in a hot skillet until bubbles form, flip over and cook again until light browning shows.

Taco shells

  • For the pie,cut out circles from the tortillas using a round cookie cutter or the top of aclean glass. You should get about 3 from each tortilla. Combine two-thirds of acup of sugar and two teaspoons of cinnamon in a bowl and set aside.
  • Heat about one and one-half cups of vegetable oil in a pan on the stove over medium heat. Place one tortilla in the oil for about five seconds. Turn it over and fold it in half, holding it folded with tongs for an additional five seconds or until browned. Flip it over and fry the other side until crispy. Place the fried taco immediately into the bowl with the cinnamon/sugar mix and place on an upside-down muffin pan between two domes to cool.

Filling

  • Peel, and dice four large Macintosh apples. Toss with one teaspoon of lemon juice.
  • Over medium heat, stir together one and one-half tablespoons of butter, the prepared chopped apples, one teaspoon of cinnamon, and three tablespoons of sugar. Add one-quarter cup of water and let cook on medium heat for about five minutes. Stir in one teaspoon of cornstarch, and the remaining water.
  • Continue cooking until most of the liquid is removed, and the apples are soft.
  • To assemble, fill each taco with the warm apple pie mixture and top with whipped cream.
Tried this recipe?Let us know how it was!
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AboutLindsey

Lindsey is originally from Canada and is a freelance writer who once was a bit of a nomad. For a year, she enjoyed living in a converted minivan to travel and take in the world. While living the life of a nomad, Lindsey fell in love with cooking. She learned how to create simple yet healthy meals with only a few ingredients. While she was traveling, Lindsey met her husband. She said they fell in love over a friend’s campfire while staying near Yellowstone National Park. The couple decided to get married and settle into a sticks and bricks home. Now, Lindsey and her husband have a young son and a daughter. Lindsey continues to enjoy creating simple, homemade recipes for her family.