Deep Dish Taco Squares Recipe

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Deep Dish Taco Squares

Natasha L

By
@NatashaML

This is my dad's aunt Dema's recipe. (She's the same aunt who made the King Ranch Chicken recipe posted here on Just a Pinch.) I've made it a few times and always get rave reviews. It's easy to make, especially if you chop the onion and bell pepper ahead of time.

I use Roma (plum) tomatoes because they're just the right diameter to fit nicely on the crust.

This casserole is mild-flavored and seems to go well with a crisp green salad. I sometimes serve this with tortilla chips and seasoned pinto beans.


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Serves:

5-6

Prep:

20 Min

Cook:

30 Min

Method:

Bake

Ingredients

1/2 lb
lean ground meat
8 oz
sour cream
1/2 c
mayonnaise
1/2 c
cheddar cheese, shredded
1/2 small
onion, chopped
1 c
bisquick
1/4 c
cold water
1 or 2 medium
tomatoes, sliced (or use 3 or 4 roma tomatoes.)
1/2 c
green pepper, chopped

Directions Step-By-Step

1
Preheat oven to 375 degrees. Grease an 8-inch square baking dish. Set aside.
2
Cook ground meat in a skillet, breaking it up as you go. Drain well and set aside.
3
In a bowl, combine sour cream, mayonnaise, cheese, and onions together. Set aside to mellow.
4
In another bowl, blend Bisquick and water with a fork until soft dough forms. Pat dough into prepared baking dish, pressing dough up the sides.
5
Now layer cooked meat, tomatoes, and green pepper over the crust. Top with sour cream mixture, spreading evenly. Sprinkle with paprika if desired.
6
Bake in preheated oven about 25 to 30 minutes or until edges of crust are golden.

About this Recipe

Main Ingredient: Beef
Regional Style: American