This was made quite a while ago, and by quite a while I mean only a month or two ago, but I never forgot about this meal and its lasting impression upon my taste-buds and memory.
This is another classic Betty Crocker recipe and I quite approve of its quality. The crust/bottom is made from Bisquick- fancy that!- and topped with beef, onion, tomatoes, chilies, cheese and sour cream, then baked to as-healthy-as-you-can-get Mexican perfection.
Deep-Dish Taco Squares
|1/2||lb lean (at least 80%) ground beef|
|1/4||cup chopped onion (1 small)|
|2||tablespoons Old El Paso® taco seasoning mix (from 1-oz package)|
|1||cup Original Bisquick® mix|
|1/4||cup cold water|
|1/2||cup sour cream|
|1/3||cup mayonnaise or salad dressing|
|1/2||cup shredded sharp Cheddar cheese (2 oz)|
|1||medium tomato, chopped (3/4 cup)|
|1||can (4.5 oz) Old El Paso® chopped green chiles|
- Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 8-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning mix until blended.
- In medium bowl, stir Bisquick mix and water until soft dough forms. Using fingers dipped in Bisquick mix, pat dough in bottom and 1/2 inch up sides of baking dish.
- In same bowl, mix sour cream, mayonnaise and cheese until blended. Layer beef mixture, tomato and chiles over dough; spoon sour cream mixture over top.
- Bake 25 to 30 minutes or until edges of dough are light golden brown.
Nutrition: 330 calories, 23g fat, 50mg cholesterol, 820mg sodium, 11g protein