Impossible Mexican Fiesta Casserole made with Bisquick
Title: Impossible Mexican Fiesta Casserole
Categories: Vegetables, Pies, Ground beef, Mexican
Yield: 6 servings
1 lb Lean Ground Beef 2 c Bisquick Baking Mix
Salt & Pepper; To Taste 1/2 c Water
4 oz Cheddar Cheese; Shredded,1 C Tomatoes; Thinly Sliced, *
1 c Dairy Sour Cream 3/4 c Green Bell Pepper; Chopped
2/3 c Mayonnaise Or Salad Dressing Paprika; Optional
2 tb Onion; Finely Chopped
* Use 2 or 3 ripe tomatoes or to taste. Heat the oven to 375 degrees F.
Cook and stir the meat in a large skillet until brown. Drain off the excess
fat. Season the meat with the salt and pepper, then set aside. Mix the
cheese, sour cream, mayonnaise and onion and set this mixture aside. Stir
the baking mix and water together until a soft dough forms. With floured
fingers, pat the dough in a greased baking pan, 13 X 9 X 2-inches, pressing
the dough 1/2 inch up the sides of the pan.
Layer the meat, tomato slices, and green pepper onto the dough. Spoon the
sour cream mixture over the top and sprinkle with the paprika, if used.
Bake uncovered until the edges of the dough are light brown, 25 to 30
minutes. Cool 5 minutes and then cut into squares.
FOOD AND WINE CLUB FROM: ELAINE RADIS (BGMB90B)
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