taco salad puff bowl
(2 ratings)
This is a recipe which came out of my Best of Bisquick from Betty Crocker. This is a nice filling dish. I use this as my main dish. I serve it with a side of fruit or cottage cheese. I also place taco sauce and french dressing on the table for a condiment. Either one makes a nice dressing for this dish.
(2 ratings)
Ingredients For taco salad puff bowl
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1 lbground beef
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1 mdonion about 1/2 cup
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1 cwater
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1envelope taco seasoning mix
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1 cshredded cheese
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1/4head lettuce
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1 mdtomato chopped
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sour cream
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sliced olives
- PUFF BOWL
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1/4 cmargarine or butter
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2/3 cwater
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1 cbiscuit mix
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1/4 cyellow corn meal
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1 tspdried oregano leaves
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4eggs
How To Make taco salad puff bowl
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1Heat oven to 400 degrees. Generously grease a 9" pie plate ( I use pam). Heat margarine and water to boiling in 2-quart saucepan. Add baking mix, cornmeal and oregano leaves all at once. Stir vigorously over low heat until mixture forms a ball. Remove from heat and add eggs one at a time. Continue beating until smooth. Pour into pie pan (don not spread up the side). Bake 30-35 minutes until puffed and dry in the center. Cool.
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2Cook and stir ground beef and onion till beef is brown;drain. Stir in water and seasoning mix. Heat to boiling; reduce heat. Simmer uncovered stirring occasionally, 10 minutes. Place puff bowl on serving plate; fill with beef mixture. Top with remaining ingredients. Cut into wedges. Serve immediately.
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