This recipe for Deep Dish Taco Squares is an old-fashioned recipe that is easy to make. This will no doubt be a family favorite and a go-to recipe for a delicious comfort meal.
Deep Dish Taco Squares
A delicious meal filled with layers of crust, beef, sour cream, and cheese. Simply delicious.
What I love about this recipe:
- a comfort food dish that the whole family will love
- leftovers are still delicious
- the recipe doesn’t make too much so it’s perfect for a family of 4 or less
FAQs
Make-Ahead and Storage:
Can I Make this recipe ahead of time?
Yes. This recipe can be made a day or two in advance. Make the recipe, but do not bake it. Cover and store in the refrigerator for up to 3 days. Bake as directed or until cheese is melted, meat is warmed through and the crust is baked
Storing Leftovers: Store leftovers covered for up to 5 days in the refrigerator
Reaheting Leftovers: Reheat any leftovers in the microwave until warmed through
What Can I Serve with this Taco Casserole?
- Spanish rice
- salad
- black beans and corn salsa
- Pico De Gallo
- Mexican Cornbread
- Grilled Street Corn
Tips and Tricks for Making Deep Dish Taco Squares:
- when making the crust, it should be the consistency of pizza dough. You should be able to easily spread it out in the pan. If it is too dry, add another tablespoon or two of water until it makes a dough
- I like to use ground sirloin because it has a better flavor and rarely needs draining. The grease simply cooks out as you are cooking the ground sirloin beef
- another thing that I like to do with taco meat is blended it after it is cooked. That gives it the consistency of a taco from a Mexican restaurant
If you are ready to make this recipe, let’s make sure you have everything you need:
Ingredients:
- ground beef – I like to use low-fat beef. Ground sirloin is my favorite beef to use
- onion powder
- garlic powder
- salt
- ground black pepper
- sour cream
- mayonnaise
- shredded cheddar cheese
- sweet onion
- Bisquick
- cold water
- tomato
- green pepper
How do I make Deep Dish Taco Squares?
- preheat the oven to 375 degrees
- grease a 10×10-inch baking dish
- in a large non-stick skillet cook ground beef and drain if necessary
- add spices and mix into beef
- in a medium-sized bowl, mix the sour cream and mayonnaise
- In a small bowl, mix the Bisquick and water
- Press the dough into the bottom of the dish
- To the top of the dough, add the meat
- top with tomato, and green pepper
- Add spoonfuls of the sour cream mixture and spread it out
- finally, sprinkle cheese on top
- Bake for 30 minutes
Deep Dish Taco Squares
A delicious deep-dish taco dish family meal
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Servings: 6
Calories: 490cal
Ingredients
- 1 lb. of ground beef
- 1 tsp. onion powder
- 1 tsp. garlic powder
- ½ tsp. salt
- ¼ tsp. ground black pepper
- ½ cup of sour cream
- â…“ cup of mayonnaise
- 1 cup of Bisquick
- ¼ cup of cold water
- 1 cup of tomato
- ½ cup of green pepper
- 1 cup of shredded cheddar cheese
Instructions
- preheat the oven to 375 degrees
- grease a 10×10-inch baking dish
- in a large non-stick skillet cook ground beef and drain if necessary
- add spices and mix into beef
- in a medium-sized bowl, mix the sour cream and mayonnaise
- In a small bowl, mix the Bisquick and water
- Press the dough into the bottom of the dish
- To the top of the dough, add the meat
- top with tomato, and green pepper
- Add spoonfuls of the sour cream mixture and spread it out
- finally, sprinkle cheese on top
- Bake for 30 minutes
Notes
Crust:
The crust should be the texture of pizza dough. If it is too dry add a tablespoon or two of water, and vice versaCan I Make this recipe ahead of time?
Yes. This recipe can be made a day or two in advance. Make the recipe, but do not bake it. Cover and store in the refrigerator for up to 3 days. Bake as directed or until cheese is melted, meat is warmed through and the crust is baked Storing Leftovers: Store leftovers covered for up to 5 days in the refrigerator Reaheting Leftovers: Reheat any leftovers in the microwave until warmed throughWhat Can I Serve with this Taco Casserole?
- Spanish rice
- salad
- black beans and corn salsa
- Pico De Gallo
- Mexican CornbreadÂ
- Grilled Street CornÂ
Tips and Tricks for Making Deep Dish Taco Squares:
- when making the crust, it should be the consistency of pizza dough. You should be able to easily spread it out in the pan. If it is too dry, add another tablespoon or two of water until it makes a dough
- I like to use ground sirloin because it has a better flavor and rarely needs draining. The grease simply cooks out as you are cooking the ground sirloin beef
- another thing that I like to do with taco meat is blended it after it is cooked. That gives it the consistency of a taco from a Mexican restaurant
Nutrition
Calories: 490cal | Carbohydrates: 17g | Protein: 20g | Fat: 38g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 676mg | Potassium: 379mg | Fiber: 1g | Sugar: 4g | Vitamin A: 571IU | Vitamin C: 14mg | Calcium: 212mg | Iron: 2mg
