taco salad puff bowl
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.
prep time
cook time
method
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yield
Ingredients
- 1 pound ground beef
- 1 medium onion about 1/2 cup
- 1 cup water
- 1 - envelope taco seasoning mix
- 1 cup shredded cheese
- 1/4 - head lettuce
- 1 medium tomato chopped
- - sour cream
- - sliced olives
- PUFF BOWL
- 1/4 cup margarine or butter
- 2/3 cup water
- 1 cup biscuit mix
- 1/4 cup yellow corn meal
- 1 teaspoon dried oregano leaves
- 4 - eggs
How To Make taco salad puff bowl
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Step 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.
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Step 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.
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