Wednesday, October 18, 2006

Taco Bake

Taco Bake

1 lb. ground beef
1 medium onion, chopped ( 1/2 cup)
1 envelope (1 1/4 ounces) taco seasoning mix
1 can (16 ounces) tomato sauce
1 can (16 ounces) whole kernel corn, drained
2 C. shredded cheddar or American cheese (8 ounces)
2 C. original Bisquick
1 C. milk
2 eggs
Shredded lettuce
Chopped tomato
Sour cream

Heat oven to 325° F. Grease rectangular pan, 13 x 9 x 2 inches.

Cook ground beef and onion in 10-inch skillet, stirring frequently, until beef is
brown; drain.

Stir in dry seasoning mix, tomato sauce and corn. Spoon into pan; sprinkle with
cheese. Mix Bisquick, milk and eggs until smooth. Pour over beef mixture.

Bake about 35 minutes or until knife inserted in center comes out clean.

Cool 10 minutes before cutting.

Top with shredded lettuce, chopped tomatoes and sour cream.

For additional flavor, add sliced ripe olives, guacamole and a spicy item such as
chopped jalapeno chilies or crushed red pepper.

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