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
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.