Impossible Mexican Pie

1 pound ground beef
1 medium onion, chopped (1/2 cup)
1 (1 1/4 ounce) envelope taco seasoning mix
1 (4 1/2 ounce) can chopped green chiles, drained
1 cup milk
2 eggs
1/2 cup Bisquick
3/4 cup shredded Monterey jack or Cheddar cheese (3 ounce)
Salsa, if desired
Sour cream, if desired

Heat oven to 400 degrees F. Grease a 9-inch pie plate.

Cook ground beef and onion in a 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in seasoning mix (dry). Spoon into pie plate; top with chiles.

Stir milk, eggs and Bisquick until blended. Pour into pie plate. Bake about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 8 to 10 minutes longer. Cool 5 minutes.

Serve with salsa and sour cream.

Makes 6 to 8 servings.

High Altitude (3500-6500 feet): Increase first bake time to about 28 minutes.

1 Serving: 310 calories (170 calories from fat); 19 g fat (8 g saturated); 130 mg cholesterol; 630 mg sodium; 14 g carbohydrate (1 g dietary fiber); 22 g protein