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deep dish taco squares
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5 from 1 vote

Deep Dish Taco Squares

A delicious deep-dish taco dish family meal
Prep Time15 minutes
Active Time30 minutes
Course: Main Course
Cuisine: Mexican
Yield: 6
Calories: 490cal
Author: Melissa

Materials

  • 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
  • ⅓ 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 10x10-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 versa

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?

 

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