Who says tacos have to be served in a taco shell? These tacos are like
open-face sandwiches you eat with a fork. And you probably have all
the ingredients you need on hand!
Baked Taco Sandwich
1 pound lean ground beef
1 (1.25 ounce) envelope Old El Paso taco
seasoning mix
1 cup Original Bisquick mix
1/3 cup cold water
3/4 cup shredded Cheddar cheese (3 ounces)
Sour cream, if desired
Shredded lettuce, if desired
Chopped tomato, if desired
Heat oven to 450 degrees F. Grease an 8-inch square pan.
Cook beef and taco seasoning mix as directed on envelope of seasoning
mix.
Mix Bisquick mix and cold water until soft dough forms; spread in
pan. Spread beef mixture over dough.
Bake uncovered 25 to 30 minutes or until edges are golden brown
and wooden pick inserted in center comes out clean. Immediately
sprinkle with cheese. Let stand 1 to 2 minutes or until cheese is
melted. Serve with remaining ingredients.
High Altitude (3500-6500 ft) Not recommended.
Recipe and photograph courtesy of Betty Crocker.
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