Title: Impossible Mexican Fiesta Casserole
Categories: Ground Mexican
Yield: 6 Servings

1	lb	Lean Ground Beef
		Salt & Pepper; To Taste
4	oz	Cheddar Cheese; Shredded,1 C
1	c	Dairy Sour Cream
2/3	c	Mayonnaise Or Salad Dressing
2	tb	Onion; Finely Chopped
2	c	Bisquick Baking Mix
1/2	c	Water
		Tomatoes; Thinly Sliced, *
3/4	c	Green Bell Pepper; Chopped
		Paprika; Optional

* Use 2 or 3 ripe tomatoes or to taste. 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. FOOD AND WINE CLUB FROM: ELAINE RADIS (BGMB90B)

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