Wednesday, September 28, 2011

Deep-Dish Taco Squares

2 cups all-purpose baking mix
1/2 cup water
1 pound ground chuck
1 small green bell pepper, chopped
1 (8-ounce) jar picante sauce
1/3 cup mayonnaise
1 (8-ounce) container sour cream
1 cup (4 ounces) shredded sharp Cheddar cheese
Picante sauce (optional)

*Combine baking mix and 1/2 cup water in a medium bowl, stirring with a fork until blended.

*Press mixture in a lightly greased 11x17-inch baking dish. Bake at 375 degrees for 9 minutes.

*While crust bakes, cook beef and bell pepper in a large skillet over medium-high heat,

stirring until meat crumbles and is no longer pink; drain.

Stir in jar of picante sauce; spoon over crust.

*Stir together mayonnaise, sour cream, and cheese; spoon over meat mixture, spreading to within 1/2 inch of edges. Sprinkle with paprika.

*Bake, uncovered, at 375 degrees for 25 minutes or until thoroughly heated. Let stand 5 minutes; cut into squares.

Serve taco squares with additional picante sauce, if desired.

Recipe found in Southern Living Ultimate Quick & Easy Cookbook.

From my experience: This recipe was super easy, and versatile. I have made it again doing some different things. Because the crust was kind of bland, I used a cornbread mix the next time. I think it would work on the bottom, but I put it on top. If I use the original crust recipe, I would add some more salt or other seasoning to help it stand out a little more. Also, as you can see from the picture, I added some corn to the meat mixture. You could add all sorts of things to this layer to make it your own recipe. But I would have to say, the best part was the top cheesy layer-don't mess with that because it was awesome on it's own. Enjoy!

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