This recipe checks all the boxes—easy, made with pantry staples, and a family favorite! It’s the perfect weeknight dinner, especially when everyone’s craving tacos but you’re out of shells or tortillas.

• One pound lean ground beef
• One onion, chopped
• 2 tbsp taco seasoning
• 1 can chopped green chilis (or 1/4 cup pickled jalapeños for some extra kick)
• 1 cup milk
• 2 eggs
• 1/2 cup baking mix (like Bisquick)
• 1 cup shredded cheddar cheese
• Salsa and sour cream for serving

Let’s cook!

• Preheat oven to 400 degrees
• In an oven-proof skillet, cook the ground beef and onions until the beef is browned. Drain off any excess fat.
• Stir in the taco seasoning and the chilis (or jalapeños)
• In a mixing bowl, whisk together the eggs, milk and baking mix until smooth.
• Gently pour over the beef mixture, making sure it covers everything evenly.
• Bake 20 minutes or until the top layer is set.
• Sprinkle with the cheese and return to the oven for 10 minutes (or until the cheese is melted and golden)
• Let sit for a few minutes before garnishing with some chopped cilantro and diced tomatoes

This dish bakes up with a soft, almost quiche-like top that pairs perfectly with the bold taco flavors! Serve with salsa and sour cream (we’re completely hooked on fire roasted salsa that we get from The Apple Shed) and enjoy! I like to serve this with a simple green salad (I’ve got a jalapeño/lime balsamic vinegar that complimented the taste of the pie perfectly!)

What’s your favorite spin on a traditional dish? Be sure to share with us!

Eat well friends!