Always a hit, this quick-and-easy casserole takes cues from two of my and Bob's favorites: tacos and pizza. It includes a thin, crunchy crust topped with cheddar cheese, a tasty taco filling, mild green chilies, bite-size tomatoes and, finally, a luscious crown of sour cream and cheese. Yum!
You make your own crust by mixing Bisquick and cold water until you have soft dough. If it's sticky (mine usually is), dust your hands with flour before pressing the dough into the pan. No rolling required!
Taco seasoning, garlic powder and hot sauce give the filling a nice kick. Tomato puree provides rich tomato flavor as well as the perfect consistency. It's thicker than tomato sauce but not as thick as tomato paste.
I like using Miracle Whip Lite, fat-free sour cream and reduced-fat cheese in the topping to save a few calories. But you can also use mayonnaise and regular sour cream and cheddar cheese.
Whichever you chose, this comforting casserole comes together in about an hour. Serve it with a tossed green salad for a simple weeknight supper with a little zing.
Preheat oven to 375 degrees and spritz an 8-inch square casserole dish with a baking spray like Pam.
Brown meat in a large skillet; drain grease. Add remaining filling ingredients and bring to a boil. Then reduce heat and simmer on low while making crust and sour cream-cheddar cheese topping.
Combine Bisquick and cold water in a small bowl, mixing until you have ball of dough.
Put the dough in the pan, pressing it to cover the bottom and about 1/2 inch on each side.
Mix sour cream, Miracle Whip or mayonnaise, 1/2 cup cheddar cheese and onion powder in a small bowl,
Spread toppings and filling over crust, layering in this order:
Bake 30 minutes. .
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