Preheat oven to 375 degrees.
Mix the Bisquick and the water. Spread into a greased 8 x 8 baking dish.
Brown the ground beef with the peppers, then drain. Add the taco seasoning. Set aside.
Mix the sour cream, mayonnaise, and cheddar cheese.
Add the ground beef to the top of the Bisquick mix.
Top with the tomatoes.
Then spoon the cream mixture to the top of the tomatoes and spread evenly.
Bake for 25-30 minutes.
br>Add the packet of taco seasoning and mix well.
rown.
Add water and taco seasoning, lower heat and simmer
combine the cooked ground beef, taco seasoning mix, cheese and water
Preheat oven to 350 degrees.
Combine ground chuck and onions in large skillet. Cook until meat is browned.
Drain excess grease. Add the taco seasoning, salsa, Mexicorn, mayonnaise, and sour cream.
Mix well and remove from heat. In a casserole dish (about 2 quart size), layer half of the meat mixture, chips and cheese. Repeat layers.
Bake for about 20 minutes or until bubbly.
Mix taco seasoning and tomato sauce.
eans and the packet of taco seasoning (you could also use
). Spray a 9x13-inch casserole dish with cooking spray.
ompletely or refrigerate for assembling casserole later.
TO ASSEMBLE
baking dish.
Spread taco sauce evenly over bottom of
Preheat oven to 350\u00b0.
In a large skillet, brown ground beef; remove from heat and drain off any excess liquid. Add onion, garlic powder, taco seasoning mix and tomato sauce; mix and set aside.
eef and drain.
Add taco seasoning and cook according to
Brown ground beef, drain and set aside.
In the same beef skillet, stir-fry the shredded cabbage over high heat for 2 to 3 minutes.
Remove from heat and stir in ground beef.
Add green chili peppers, taco sauce, pepper and onion salt.
Mix well.
Mound into partially baked potato crust and bake for 20 minutes.
Top with shredded Cheddar cheese and bake for 2 to 3 minutes more or until cheese is melted.
Let stand 10 minutes before serving. Serve with taco sauce.
eat and then add to taco shell or butter lettuce leaf
Brown meat.
Add tomato sauce; save 1/4 of sauce.
Add taco seasoning and heat.
Mix beans and 1/4 of tomato sauce.
Line baking dish with corn chips; pour meat mixture over chips and spread beans on top.
Bake at 350\u00b0 for 20 minutes.
Cover with grated cheese and crumbled corn chips.
Return to oven until cheese melts.
Serve with lettuce, sour cream and tomatoes.
To make without beans, cut recipe in half.
Brown meat and onion; drain well.
Add taco sauce, enchilada sauce, chiles, creamed soups, chili powder and milk.
Quarter tortillas.
Layer in casserole dish:
tortillas, sauce and Cheddar cheese several times.
Bake 1 hour at 325\u00b0.
Mix all ingredients in a decent size casserole dish (I have used the slow cooker).
Reserve a little bit of cheese to sprinkle on top.
Put in oven heated to 350 for 20 minutes with the lid on.
Remove lid for another 5 minutes.
Let cool. This is very hot.
I serve this with plain yogurt for the kids and try to reserve a bit of pico de gallo to top mine.
This can also be wrapped in a tortilla and possibly taken for lunch the next day. Or served with chips as a dip.
ground\tbeef,
chili peppers, taco sauce, 1/4 teaspoon\tpepper
Cook and drain beef.
Mix in taco seasoning, tomato sauce and kidney beans.
Place mixture in 2-quart baking dish.
Microwave for 5 minutes on High.
Top with cheese and chips.
Microwave for 2 minutes more.
Serve with salad and baked potato.
Lightly grease 1 1/2-quart casserole dish.
Sprinkle with 1/2 of taco shells, coarsely broken.
In skillet, brown beef.
Drain and add taco seasoning and water.
Simmer 10 minutes.
Stir in onion and tomato sauce.
Spoon meat over taco chips.
Sprinkle 1 1/2 cups of cheese over meat.
Top with the rest of the taco chips and then the rest of the cheese.
Bake at 350\u00b0 for 15 to 20 minutes or until hot and bubbly.
Garnish with tomato and olives.