Deep Dish Taco Squares Recipe

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Deep Dish Taco Squares

Natasha L


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.

★★★★★ 1 vote
20 Min
30 Min


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


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

About this Recipe

Main Ingredient: Beef
Regional Style: American