Deep Dish Taco Squares

It's been a while since I posted a recipe. Heck, it's been a while since I've cooked! So I thought I'd share one of our family's favorites.

Unfortunately, I don't have a photo. I plan on making these tonight, so I will take one an add it later. But I'm telling you, these Taco Squares are tasty, filling, and kind of fun. Just add a salad and you have a complete meal. I've made it enough that I revised the original recipe (don't even have that anymore) to fit our tastes and make it easier. Give it a shot when you've got a pound or so of half-thawed ground beef staring back at you from the counter.


Deep Dish Taco Squares

2 cups biscuit mix
½ cup cold water
1( 8-oz )carton sour cream (low fat OK)
1/3 cup prepared Ranch salad dressing (low fat OK)
1½ pounds ground beef
¼ cup green and/or red bell pepper – finely chopped**
2 Tbsp. chopped onion**
1 pkg taco seasoning mix (¼ cup)
1 (8-oz) can tomato sauce
½ cup mild salsa or picante sauce
2 cups shredded cheddar cheese

Combine biscuit mix and water, stirring with a fork until blended. Press mixture in bottom of a lightly greased 13 x 9 x 2” baking dish. Bake at 375ºF for 9 minutes.

Combine sour cream and Ranch dressing. Spread over baked crust and set aside.

Cook ground beef, green bell pepper, and onion in a large skillet until meat is browned and crumbled; drain well. Stir in tomato sauce, salsa or picante sauce, and taco seasoning mix. Spoon over Ranch filling. Sprinkle cheese evenly over meat mixture. Bake at 375ºF, uncovered, for 20 minutes or until lightly browned. Cut into 12 squares to serve.

** If serving to picky children, you can omit the fresh bellpepper and onions, and use 2 tsp. onion powder instead. Omit salsa and add a second can of plain tomato sauce.