i do. Impossible Taco Pie not if you try 1 pound lean ground beef 1/2 cup chopped onion 1 envelope (1 1/4 ounces) taco seasoning mix 1 can (4 ounces) chopped chiles, drained 1 tomato, chopped 1/2 cup Bisquick 1 cup milk 2 eggs 3/4 cup shredded Monterey Jack, Cheddar, or Mexican blend cheese salsa sour cream chopped green onions Grease a 9-inch pie plate. In a heavy skillet, cook ground beef with onion over medium heat, stirring occasionally. Drain. Stir in taco seasoning; spread in pie plate. Top with green chiles and about half of the chopped tomatoes. In a mixing bowl, combine Bisquick, milk, and eggs; stir until well blended. Pour over the mixture in the pie plate. Bake at 400° for about 25 minutes, or until a knife inserted in center comes out clean. Sprinkle with the shredded cheese. Bake for a few more minutes, until cheese is melted. Serve with salsa, sour cream, and chopped green onions, if desired. Taco Pie Recipe serves 6.
i know what you mean. it can be very frustrating. either you just can't seem to work enough in, or if it's too wet it keeps falling out. by the way...isn't emmert (sp?) going to washington state? check out post #5 (i think) on the cheese thread.
google ads are cool, they already have ads for tostada shells on this thread. i wonder if the google computers reading this page enjoyed your "stick the meat in the wet taco" jokes.
There is an additive which is perfect for firming up the beef and prevents it from slipping out of the Taco. You should marinate for an hour or so to allow the firming ingredient to activate.
But if your taco meat is firm for more than 4 hours, you should think about going to the ER, as there may be something wrong with the taco meat.