I am a meticulous listmaker.

I am not one to enter a grocery store without a carefully scrawled list of needs and ingredients in hand; I rarely fall prey to impulse buying (though I do look at powdered donuts with a longing that puts a begging dog to shame). When I make list of what I need for the night’s meal (and subsequent leftovers), I check against what I have and what I will need. And of course, I mess up and make mistakes every now and again.

Last night I set about making my taco pie because: a) it was cold outside, b) I have a head cold and didn’t want anything too taxing, and c) I like casseroles. Casseroles are the warm fuzzy socks of food; they soothe you and make you feel a little brighter. I prepared everything as instructed, chopping onions, browning them with turkey, et al.

As I turned the turkey mixture into a greased pie plate, I began to mix the binder of Bisquick, egg, and milk. Then I realized with astonishment and horror, I had no Bisquick. Y’see, I distinctly remember being given some when Shazzer moved and to my recollection could only recall using it for making waffles. I could’ve sworn I had some leftover, but I didn’t.

Now if I could cite just one teeny-tiny flaw in my beloved—with whom I was on the phone at the time—it would be that he makes jokes at moments where I don’t want there to be jokes. (To be fair, I think I do the same thing sometimes.) Frustrated and despairing that my quasi-expensive taco pie might leave me without dinner for the evening, I turned in desperation to the Internet. I hit Google and typed in “substitute for Bisquick.”

I was rewarded with this. Oh golly gee, did it work a treat!

I am glad to know that I could easily make homemade Bisquick if needed. And I am also glad to know that my taco pie rocked!

Taco Pie

1 lb. ground turkey

1/2 medium finely chopped onion (though I left mine rather coarse as I like the texture)

1 1.25 oz. envelope less sodium taco seasoning mix

1 4 oz. can drained chopped green chiles

1 cup 2% milk

2 eggs

1/2 Bisquick, homemade or store bought

3/4 cup shredded Monterey Jack cheese (I used a combo of jack and mild cheddar)

Heat oven to 400 degrees. Coat a 9-inch pie pan with cooking spray. Cook meat and onion in a large nonstick skillet on medium, stirring occasionally, 6 minutes or until meat is no longer pink and onion is tender; drain, if necessary. Stir in seasoning mix. Spoon mixture into pie pan; top with chiles. In a medium bowl, mix milk, eggs and Bisquick. Pour into pie pan. Bake 25 minutes or until knife inserted into center comes out clean. Sprinkle with cheese. Bake 8 to 10 minutes longer. Cool 5 minute. Garnish as desired; you know, with taco fixin’s.