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50 minutes
Prep: 10 minutes
Cook: 40 minutes
28 calories per serving view nutrition facts
16 servings
suggest servings
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| Crust | |||
| 2 1/2 | cups | biscuit baking mix (bisquick) | |
| 1 | package | yeast, active dry | |
| 2/3 | cup | water | hot |
| Meat mixture | |||
| 1 | package | beef-tomato freezer mix | |
| 1/4 | cup | water | |
| 1 | teaspoon | italian seasoning | |
| 1 | dash | red pepper flakes | sauce |
| Topping | |||
| 2 | cups | cheddar cheese | |
| 2 | cups | mozarella cheese, fat-free | shredded |
| 1 | cup | parmesan, parmigiano-reggiano cheese, grated | grated |
Heat oven to 425'.
Mix baking mix and yeast; stir in water and beat vigorously.
Turn dough onto well-floured surface; knead until smooth, about 20 times.
Let dough rest a few minutes. While dough is resting, dip container of frozen mix into hot water just to loosen.
In 2-quart saucepan, heat frozen mix and remaining ingredients to boiling.
Reduce heat; cover and simmer, stirring frequently, until mix is minutes.
Spoon onto bottom halves of buns; top with remaining halves.
Divide dough in half.
Roll each half on ungreased baking sheet into rectangle, 13x10 inches, or on pizza pan into 12-inch circle.
Pinch edges to make a slight rim.
Spread Meat Mixture almost to edges.
Top with green pepper and cheeses.
Bake until crust is brown and filling is hot and bubbly, 15 to 20 Cut into squares or wedges.
| % Daily Value* | |
| Total Fat 2.0g | 3% |
| Saturated Fat 1.0g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 96mg | 4% |
| Total Carbohydrate 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | |
| Protein 3.0g | 5% |
| Vitamin A | 1% | Vitamin C | 0% | |
| Calcium | 7% | Iron | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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these tacos taste just like the real thing. I did make one little change, I use Champagne instead of beer only because I had that left over from another recipe that I made. But it tasted GREAT
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