Impossible Mexican Fiesta Casserole
Yield
4 servingsPrep
25 minCook
30 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef, lean
|
|
| 2 | cups |
biscuit baking mix (bisquick)
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ½ | cup |
water
|
|
| 4 | ounces |
cheddar cheese
shredded |
|
| 1 | cup |
tomatoes
thinly sliced |
|
| 1 | cup |
sour cream
dairy |
|
| ¾ | cup |
green bell peppers
chopped |
|
| ⅔ | cup |
mayonnaise
|
|
| 1 | x |
paprika
optional |
*
|
| 2 | tablespoons |
onions
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef, lean
|
|
| 473 | ml |
biscuit baking mix (bisquick)
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 118 | ml |
water
|
|
| 115.6 | ml/g |
cheddar cheese
shredded |
|
| 237 | ml |
tomatoes
thinly sliced |
|
| 237 | ml |
sour cream
dairy |
|
| 177 | ml |
green bell peppers
chopped |
|
| 158 | ml |
mayonnaise
|
|
| 1 | x |
paprika
optional |
*
|
| 3E+1 | ml |
onions
finely chopped |
|
Directions
Heat the oven to 375℉ (190℃).
Cook and stir the meat in a large skillet until brown.
Drain off the excess fat.
Season the meat with the salt and pepper, then set aside.
Mix the cheese, sour cream, mayonnaise and onion and set this mixture aside.
Stir the baking mix and water together until a soft dough forms.
With floured fingers, pat the dough in a greased baking pan, 13 x 9 x 2-inches, pressing the dough ½ inch up the sides of the pan.
Layer the meat, tomato slices, and green pepper onto the dough.
Spoon the sour cream mixture over the top and sprinkle with the paprika, if used.
Bake uncovered until the edges of the dough are light brown, 25 to 30 minutes.
Cool 5 minutes and then cut into squares.
