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Taco Ramekins

 Taco Ramekins
“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.”
2 ServingsPrep: 15 min. Bake: 20 min.

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.

2 of 2

Taco Ramekins (continued)

Nutritional Facts: 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.