Impossibly Easy Taco Pie (Gluten Free)

A modified Betty Crocker recipe.

1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
1 package (1 oz) Old El Paso® taco seasoning mix (Please read and confirm that it is nut free and milk free)
1 can (4.5 oz) Old El Paso® chopped green chiles, drained
2 eggs
1 cup Goat Milk or Rice Milk
1/2 cup Bisquick® Gluten Free mix
3/4 cup shredded Goat Cheddar cheese (3 oz)
3/4 cup chopped tomato
1 1/2 cups shredded lettuce, if desired
Salsa, if desired

1. Heat oven to 400°F. Spray (olive spray oil from Trader Joe’s) 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.
2. In small bowl, stir eggs, milk and Bisquick mix until blended. Pour into pie plate.
3. 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.