Title: Mexican Fiesta Casserole
Categories: Cheese Ground Vegetable Mexican
Yield: 6 Servings
| 1 | lb | Lean Ground Beef |
| 4 | oz | Cheddar Cheese; Shredded,1 C |
| 2/3 | c | Mayonnaise Or Salad Dressing |
| 1/2 | c | Water |
| 3/4 | c | Green Bell Pepper; Chopped |
| 2 | tb | Onion; Finely Chopped |
| | | Salt & Pepper; To Taste |
| 1 | c | Dairy Sour Cream |
| 2 | c | Bisquick Baking Mix |
| | | Tomatoes; Thinly Sliced, * |
| | | Paprika; Optional |
* Use 2 or 3 ripe tomatoes or to taste.
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Heat the oven to 375 degrees F. Cook and stir the meat in a large skillet
until brown. Drain off the excess fat. Season the meat with the salt and
pepper, then set aside. Mix the cheese, sour cream, mayonnaise and onion
and set this mixture aside. Stir the baking mix and water together until a
soft dough forms. With floured fingers, pat the dough in a greased baking
pan, 13 X 9 X 2-inches, pressing the dough 1/2 inch up the sides of the
pan. Layer the meat, tomato slices, and green pepper onto the dough. Spoon
the sour cream mixture over the top and sprinkle with the paprika, if used.
Bake uncovered until the edges of the dough are light brown, 25 to 30
minutes. Cool 5 minutes and then cut into squares.