Baked Taco Sandwich

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!

Prep: 10 min Bake: 30 min

1 pound ground beef
1 envelope (1.25 ounces) Old El Paso® taco seasoning mix
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

1. Heat oven to 450ºF. Grease square pan, 8x8x2 inches. Cook beef
and taco seasoning mix as directed on envelope of seasoning mix.

2. Mix Bisquick mix and cold water until soft dough forms; spread
in pan. Spread beef mixture over dough.

3. Bake uncovered 25 to 30 minutes or until edges are golden brown
and toothpick 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.

Makes 4 servings

Substitution: More zip? Use shredded taco-seasoned cheese or
Monterey Jack cheese with jalapeño peppers to boost that great
Southwest flavor!

Nutritioanl Info Per 1 Serving:
Calories 460 (Calories from Fat 250); Fat 28g (Saturated 12g);
Cholesterol 90mg; Sodium 970mg; Potassium 430mg; Carbohydrate 24g
(Dietary Fiber 1g); Protein 29g

Diet Exchanges: 1 1/2 Starch; 3 1/2 High-Fat Meat

This recipe courtesy of Back of the Box Recipes. Home Page

This recipe displayed with permission from General Mills, Inc.