Taco Salad Puff Bowl

Laura Daszynicz


This is a recipe which came out of my Best of Bisquick from Betty Crocker. This is a nice filling dish. I use this as my main dish. I serve it with a side of fruit or cottage cheese. I also place taco sauce and french dressing on the table for a condiment. Either one makes a nice dressing for this dish.

★★★★★ 2 votes


1 lb
ground beef
1 medium
onion about 1/2 cup
1 c
envelope taco seasoning mix
1 c
shredded cheese
head lettuce
1 medium
tomato chopped
sour cream
sliced olives


1/4 c
margarine or butter
2/3 c
1 c
biscuit mix
1/4 c
yellow corn meal
1 tsp
dried oregano leaves


1Heat oven to 400 degrees. Generously grease a 9" pie plate ( I use pam). Heat margarine and water to boiling in 2-quart saucepan. Add baking mix, cornmeal and oregano leaves all at once. Stir vigorously over low heat until mixture forms a ball. Remove from heat and add eggs one at a time. Continue beating until smooth. Pour into pie pan (don not spread up the side). Bake 30-35 minutes until puffed and dry in the center. Cool.
2Cook and stir ground beef and onion till beef is brown;drain. Stir in water and seasoning mix. Heat to boiling; reduce heat. Simmer uncovered stirring occasionally, 10 minutes. Place puff bowl on serving plate; fill with beef mixture. Top with remaining ingredients. Cut into wedges. Serve immediately.

About this Recipe

Course/Dish: Other Breads