Deep-Dish Taco Squares
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.
Reviews
I also liked this. The Bisquick base gave it a different texture. I added Taco Seasoning to the beef; along with green peppers and onions as I was browning it. I also added green chilies and black olives to the Mayo/SC/Chez sauce. And, of course, more chez on top before baking. I'm sure it will even taste better tomorrow. ")
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!