“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.”
- 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
- 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.
Originally published as Taco Ramekins in Cooking for 2 Winter 2006, p11
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