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Taco Ramekins Recipe

Taco Ramekins Recipe photo by Taste of Home

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“I love to cook and eat all types of food,” writes Barbara Willmitch from Younstown, Ohio. “But this tasty dish is a real hit with my daughter and her friends. It has a mildly Mexican-style flavor that both young and old can enjoy.”

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Taco Ramekins Recipe

Prep: 15 min. Bake: 20 min.

Yield: 2 Servings

15 20 35

Ingredients

1/4 pound lean ground beef (90% lean)
1/4 teaspoon chili powder
1/8 teaspoon salt
1/8 teaspoon pepper
3/4 cup biscuit/baking mix
3 tablespoons cold water
1 medium tomato, sliced
1/4 cup chopped green pepper
2 tablespoons sour cream
2 tablespoons mayonnaise
2 tablespoons shredded cheddar cheese
1 tablespoon chopped onion

Directions

In a skillet, cook beef over medium heat until no longer pink; drain. Stir in the chili powder, salt and pepper. Remove from the heat and set aside.
Combine biscuit mix and water to form a soft dough. Press onto the bottom and up the sides of two 10-oz. ramekins or custard cups coated with cooking spray. Fill with meat mixture; top with tomato and green pepper. Combine the sour cream, mayonnaise, cheese and onion; spread evenly over the tops.
Bake, uncovered, at 375° for 20-25 minutes or until heated through. Yield: 2 servings.

Nutritional Analysis: 1 serving (prepared with reduced-fat baking mix, reduced-fat sour cream, reduced-fat mayonnaise and reduced-fat cheese) equals 369 calories, 15 g fat (5 g saturated fat), 43 mg cholesterol, 892 mg sodium, 40 g carbohydrate, 2 g fiber, 18 g protein.

Originally published as Taco Ramekins in Cooking for 2 Winter 2006, p11

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Taco Ramekins

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Reviewed on May. 18, 2010 by tgbvmb

I don't like green pepper, so I substituted diced onion instead. I served it with traditional taco toppers: shredded lettuce, grated cheese, sliced black olives and salsa. With those additions, it's a 5-star recipe!

Reviewed on Oct. 03, 2009 by r and n

This looks and sounds really good.It's just two of us perfect

dish,Iwill be trying this

Reviewed on May. 28, 2009 by DonnaLadley

I really enjoy this one. I cook for myself, so I will make the two, bake one and put one in the refrigerator for the next day (or whenever). It's very good.