Saturday, September 11, 2010

Deep-Dish Taco Squares

Please forgive these photos for their lack of beauty.  Because this was sure delicious.

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

1/2lb lean (at least 80%) ground beef
1/4cup chopped onion (1 small)
2tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
1cup Original Bisquick® mix
1/4cup cold water
1/2cup sour cream
1/3cup mayonnaise or salad dressing
1/2cup shredded sharp Cheddar cheese (2 oz)
1medium tomato, chopped (3/4 cup)
1can (4.5 oz) Old El Paso® chopped green chiles

  1. 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.
  2. 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.
  3. 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.
  4. 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

1 nibbles:

Katherine Josh
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