“Courage is being scared to death but saddling up anyway.” -John Wayne
We can learn alot from the old West. Gone are the days where problems were solved out in the streets with two single-action revolvers… which I wish was still acceptable some days. Knowing my luck, I would be the one to shoot my foot off in a spastic fast draw.
This comforting casserole is one of my favorites based on the sole fact that it has a biscuit crust on the bottom which soaks up all the yummy taco beef juices! Also another perfect recipe to use up my grandma’s farm fresh tomatoes!
- 2 lbs. lean ground beef
- 1 (1 oz.) packet taco seasoning + 3/4 c. water
- 1/2 c. light sour cream
- 1/2 c. mayonnaise
- 1.5 c. shredded Mexican cheese, divided
- 1 onion, diced
- 2 c. Bisquick mix + 1 c. water
- 3 garden fresh tomatoes, diced
- 1 green bell pepper
- 4 oz. can green chilies
- Preheat oven to 325* and spray a 9X13″ glass baking dish with nonstick cooking spray.
- Brown ground beef until cooked through, then add taco seasoning and water and let simmer until mixture has slightly thickened.
- In a medium bowl, mix sour cream, mayonnaise, 1/2 c. shredded cheese, and half of diced onion together and set aside.
- In another medium sized bowl, mix together the Bisquick and water until a soft dough forms. Press this dough into the bottom of the sprayed baking dish and spread around until it evenly covers the bottom.
- Pour the meat mixture on top of the dough layer. In the same pan used to cook the meat (which should have taco seasoning remains), cook the rest of the onion and bell pepper until tender. Add on top of meat mixture.
- Evenly sprinkle diced tomatoes and green chilies on top of onion/pepper mixture.
- Next, spread the sour cream mixture on top of veggies. I placed six large dollops evenly on top of the casserole and then spread them into each other. Top with remaining shredded cheese.
- Bake for 35-40 minutes until edges are slightly brown.
Yields approximately 8 servings.
Eat, Bork, and Be Merry!