Mexican Fiesta Casserole Recipe
Ingredients
| Ground beef | 1 pound | |
| Shredded Cheddar cheese | 1 Cup (16 tbs) | |
| Dairy sour cream | 1 Cup (16 tbs) | |
| 2/3 cup mayonnaise or salad dressing | ||
| Onion | 2 Tablespoon, finley chopped | |
| Biscuit baking mix | 2 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| Tomatoes | 2 Medium, thinly sliced | |
| Green pepper | 3/4 Cup (16 tbs), chopped | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Heat oven to 375°.
Cook and stir meat in skillet until brown.
Drain off fat.
Season meat with salt and pepper; set aside.
Mix cheese, sour cream, mayonnaise and onion; set aside.
Stir baking mix and water until a soft dough forms.
With floured fingers, pat dough in greased baking pan, 13 x 9 x 2 inches, pressing dough 1/2 inch up sides of pan.
Layer meat, tomato slices and green pepper on dough.
Spoon sour cream mixture over top and sprinkle with paprika.
Bake uncovered until edges of dough are light brown, 25 to 30 minutes.
Cool 5 minutes, then cut into squares.
Cook and stir meat in skillet until brown.
Drain off fat.
Season meat with salt and pepper; set aside.
Mix cheese, sour cream, mayonnaise and onion; set aside.
Stir baking mix and water until a soft dough forms.
With floured fingers, pat dough in greased baking pan, 13 x 9 x 2 inches, pressing dough 1/2 inch up sides of pan.
Layer meat, tomato slices and green pepper on dough.
Spoon sour cream mixture over top and sprinkle with paprika.
Bake uncovered until edges of dough are light brown, 25 to 30 minutes.
Cool 5 minutes, then cut into squares.
Chef
