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Deep-Dish Taco Squares Recipe

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This hearty, comforting dish from Barb Tropansky has plenty of south-of-the-border appeal. "I make a quick crust from biscuit mix and top it with a thick layer of ground beef and cheddar cheese," she explains from Bella Vista, Arkansas.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Deep-Dish Taco Squares Recipe

Prep: 10 min. Bake: 20 min.

Yield: 6 Servings

10 20 30

Ingredients

1 pound lean ground beef (90% lean)
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With Johnsonville Italian Sausage.
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1 cup (4 ounces) shredded reduced-fat cheddar cheese
1/3 cup reduced-fat mayonnaise
1/3 cup reduced-fat sour cream
1 tablespoon finely chopped onion
1 cup reduced-fat biscuit/baking mix
1/4 cup cold water
1 small tomato, sliced

Directions

In a nonstick skillet, cook beef over medium heat until no longer pink; drain. Remove from the heat; stir in the cheese, mayonnaise, sour cream and onion.
In a large bowl, combine biscuit mix and water. Spread into an 8-in. square baking dish coated with cooking spray. Top with beef mixture and tomato. Bake, uncovered, at 375° for 20 minutes or until bottom crust is golden brown. Yield: 6 servings.

Nutritional Analysis: One serving equals 310 calories, 15 g fat (6 g saturated fat), 46 mg cholesterol, 530 mg sodium, 20 g carbohydrate, 1 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.

Originally published as Deep-Dish Taco Squares in Light & Tasty October/November 2001, p61

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Deep-Dish Taco Squares

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(1-1) of 1 reviews

Reviewed on Jan. 03, 2013 by Feen

We liked this. I didn't have a tomato so I added salsa, along with cumin, parsley flakes, chili pepper and garlic powder. It would probably be good with some corn added, too. It was very creamy and reminded us of Buffalo Chicken Dip. Next time I will skip the crust and make this as a delicious hot dip for tortilla chips!