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
  • 1
    envelope taco seasoning mix
  • 1 c
    shredded cheese
  • 1/4
    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
  • 4

How to Make Taco Salad Puff Bowl


  1. Heat 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.
  2. Cook 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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About Taco Salad Puff Bowl

Course/Dish: Other Breads

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