Thursday, August 7, 2008
Taco Sandwich Bake
With the grandkids coming this weekend, I am getting my kid friendly menu ready. We love tacos and we love this recipe. It is a less messy than tacos with little ones. Thought I would share it here. The picture is not mine but comes from Taste of Home where I first got the recipe! :)
Baked Taco Sandwich
Who says tacos have to be served in a taco shell? These tacos are like open-face sandwiches you eat with a fork. And you probably have all the ingredients you need on hand!
Prep: 10 min - Bake: 30 min
1 pound ground beef
1 envelope (1.25 ounces) Old El Paso® taco seasoning mix
1 cup Original Bisquick® mix
1/3 cup cold water
3/4 cup shredded Cheddar cheese (3 ounces)
Sour cream, if desired
Shredded lettuce, if desired
Chopped tomato, if desired
1. Heat oven to 450?F. Grease square pan, 8x8x2 inches. Cook beef and taco seasoning mix as directed on envelope of seasoning mix.
2. Mix Bisquick mix and cold water until soft dough forms; spread in pan. Spread beef mixture over dough.
3. Bake uncovered 25 to 30 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Immediately sprinkle with cheese. Let stand 1 to 2 minutes or until cheese is melted. Serve with remaining ingredients.
High Altitude (3500-6500 ft): Not recommended.
Makes 4 servings
Substitution: More zip? Use shredded taco-seasoned cheese or Monterey Jack cheese with jalapeno peppers to boost that great Southwest flavor! Top with whatever ingredients you like. I always have some chopped onions and avocado along with lettuce and tomato.
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