Even my kids like this which is shocking, because they are the opposite of their Uncle and usually pass on casseroles. They like it even more when I serve it as a dip with tortilla chips I think. My husband can eat about half a pan of this all on his own. When I make it for company, I almost always double up on the recipe or make two pans. I think it’s the layer of ooey gooey cheese on the top that really draws in the attention. I know it gets me every time! Check out what they are saying about this recipe over at Recipe Lion:
“Another one we loved! I have used as a dip without the Jiffy mix and it was very good with chips and extra salsa.”
Serve as a yummy casserole or omit the Bisquick and use it as a dip… either way it’s going to be a crowd pleaser.
Ingredients
2 pounds ground beef, cooked and drained
1 (1.25-ounce) packet taco seasoning
4 ounces Daisy sour cream
4 ounces Hellman’s mayonnaise
8 ounces Kraft Cheddar cheese, shredded and divided
1 yellow onion, chopped
2 cups Bisquick
1 cup water
2 tomatoes, sliced
1 green bell pepper, chopped
1 (4-ounce) can sliced jalapeno peppers
Instructions
Preheat oven to 325 degrees F. Brown ground beef and add taco seasoning and water, according to packet instructions; set aside.
In a separate bowl, combine sour cream, mayonnaise, 4 ounces of Cheddar cheese, and half of the onions; set aside.
Stir Bisquick and water together to form soft dough. Pat dough on the bottom and one-half-inch up the sides of an 9 x 13 inch greased casserole dish.
Saute remaining onions and bell peppers until slightly tender.
On top of biscuit mix, evenly distribute ingredients in the following order: ground beef, tomato slices, green peppers, onions, jalapeno peppers, sour cream mixture and end with remaining shredded cheese.
Bake for 30 to 40 minutes or until edges of dough are lightly browned.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: Try it wither pepper jack cheese for a little more heat!
Thanks again to Recipe Lion for this hearty and delicious recipe.
