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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This taco pie can be topped with tomatoes & lettuce. Ingredients:
2 cups bisquick |
1 (10 1/2 ounce) can rotel tomatoes & chilies (do not drain) |
1 lb lean ground beef |
salt & pepper |
1 (10 ounce) can enchilada sauce |
1 (1 ounce) package low-sodium taco seasoning |
1 (16 ounce) can refried beans |
4 ounces light sour cream |
1/3 cup part-skim ricotta cheese |
1 -2 cup shredded sharp cheddar cheese |
Directions:
1. Preheat the oven to 375 degrees.
2. Blended the Rotel tomatoes (do not drain) in a food processor. Stir in with the Bisquick until well blended.
3. Spray a 12x8 baking pan with cooking spray then spread the mixture evenly in the bottom. Bake for 9 minutes then remove from the oven.
4. Meanwhile, brown the beef in a skillet until no longer pink. Drain then salt & pepper to taste.
5. Note: Green peppers or onions can be cooked along with the beef if desired.
6. Stir in the enchilada sauce & taco seasoning. Simmer for 5 minutes.
7. Spread a thin layer of refried beans over the crust. Then pour the meat mixture on top & spread evenly.
8. Combine sour cream, ricotta, & cheese in a bowl. Spoon over meat mixture.
9. Bake uncovered for 20 minutes or until lightly browned.
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