Mexican Fiesta Casserole

This is the kind of 1980s weeknight casserole that shows up at every potluck in the Midwest, a Bisquick crust pressed into a sheet pan, topped with seasoned ground beef, sliced tomato, and green pepper, then blanketed in a rich sour cream-mayo-cheddar mixture.

It’s not authentic Mexican, but it uses the flavour vocabulary well. The creamy, tangy topping plays the role of queso fresco or crema, the cheddar brings the salty-savoury base, and a dusting of paprika on top bakes into the crema and builds a warm, slightly smoky finish.

Pressing the dough half an inch up the sides of the pan is the detail to nail. That ridge catches any juices from the tomatoes and beef so the crust stays crisp instead of soggy.

Draining the beef thoroughly before layering is another must. Even a tablespoon of extra fat pools under the crust and gives you a greasy middle. Ten seconds of patience with a slotted spoon pays off in texture.

Kitchen Tips

• Use lean (90/10) ground beef to minimize grease, or drain really well if using regular.
• Press the dough with floured fingers, sticky dough tears instead of forming a proper base.
• Thinly slice the tomatoes and salt them briefly to drain off excess moisture before layering.
• Cool the casserole five minutes before cutting, hot from the oven it falls apart.

Variations

• Swap ground beef for browned ground turkey or chorizo for a different protein angle.
• Stir a packet of taco seasoning or a tablespoon of cumin and chili powder into the beef for more Tex-Mex punch.
• Add a layer of drained black beans or pickled jalapeños under the topping for bite and texture.