Real Recipes From Real Home Cooks ®

deep dish taco squares

★★★★★ 1
a recipe by
Natasha Latham
Garland, TX

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
serves 5-6
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For deep dish taco squares

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

How To Make deep dish taco squares

  • 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.