Title: Skillet Taco Pie
Categories: Beef Meat Main
Yield: 6 Servings
| 1 | lb | GROUND BEEF |
| 2 | tb | TACO SEASONING |
| 8 | oz | TOMATO SAUCE |
| 1 3/4 | c | BISCUIT MIX |
| 1/2 | c | MILK |
| 1 | c | SHREDED MONTEREY JACK CHEESE |
| 3 | c | SHREDDED LETTUCE |
| 2 | x | TOMATOES, CHOPPED |
| 1/2 | c | DAIRY SOUR CREAM |
PREHEAT OVEN TO 400 F. IN A 10 OVEN PROOF SKILLET, BROWN GROUND BEEF. DRAIN
EXCESS FAT. ADD TACO SEASONING MIX AND TOMATO SAUCE TO BROWNED MEAT. SIMMER
FOR 5 MINUTES. SPREAD MIXTURE EVENLY IN PAN. REMOVE FROM HEAT. IN A MIXER
BOWL, BLEND BISCUIT MIX WITH MILK. ON A LIGHTLY FLOURED BOARD, PAT DOUGH TO
FORM A CIRCLE ABOUT 1 INCH SMALLER THAN SKILLET. TRANSFER DOUGH TO TOP OF
BROWNED MEAT MIXTURE. PLACE LARGE PLATTER OR PIZZA PAN UPSIDE DOWN OVER THE
TOP OF THE SKILLET. USING HOT PADS CAREFULLY TURN THE SKILLET OVER.
ASSEMBLE TACO PIE BY SPRINKLING CHEESE TO WITHIN 1" OF THE EDGE OF THE
MEAT. SPREAD LETTUCE TO WITHIN 1" CHEESE. PLACE TOMATOES IN THE CENTER OF
THE CHEESE LAYER. MAKE 6 DOLLOPS OF SOUR CREAM ON TOP. CUT INTO 6 WEDGES TO
SERVE. NOTE: SUBSTITUE CHEDDAR CHEESE OR AMERICAN FOR MONTEREY JACK.