Deep Dish Taco Squares

Deep Dish Taco Squares Recipe

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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

How to Make Deep Dish Taco Squares


  • 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.

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About Deep Dish Taco Squares

Main Ingredient: Beef
Regional Style: American