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Nutrition Facts
Serving Size 1 (207g) Recipe makes 8 servings
Calories 425
Calories from Fat 246		(58%)
Amount Per Serving		%DV
	Total Fat 27.4g	42%
	Saturated Fat 11.9g	59%
	Monounsaturated Fat 10.3g
	Polyunsaturated Fat 3.0g
	Trans Fat 0.5g
Cholesterol 69mg		23%
Sodium 744mg		31%
Potassium 407mg		11%
Total Carbohydrate 26.5g		8%
	Dietary Fiber 1.4g	5%
	Sugars 6.2g
Protein 18.1g		36%
detailed view... how is this calculated?

Deep-dish Taco Squares

Recipe #20507 | 45 min | 20 min prep | add private note

⁽¹⁴⁾ RATE IT NOW Print Recipe

By: Debe
Feb 23, 2002

SERVES 8 (change servings and units)

Ingredients

2 cups biscuit mix
1/2 cup cold water
1 lb ground beef
1 green pepper, chopped
1 small onion, chopped (2 T.)
1 (8 ounce) can tomato sauce
1 (8 ounce) carton sour cream
1 cup sharp cheddar cheese, shredded
1/3 cup mayonnaise
paprika

Directions

1
Combine biscuit mix and water, stirring with a fork until blended.
2
Press mixture in bottom of a lightly greased 12x8x2" baking dish.
3
Bake at 375 degrees for 9 minutes.
4
Cook ground beef, green pepper, and onion in a large skillet until meat is browned, stirring to crumble meat; drain well.
5
Stir in tomato sauce; spoon over crust.
6
Combine sour cream, cheese, and mayonnaise in a medium bowl; spoon over meat mixture.
7
Sprinkle top evenly with paprika.
8
Bake at 375 degrees, uncovered, for 25 minutes or until casserole is lightly browned.
9
Cut into squares to serve.

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Browse similar recipes by category

Course > Main Dish
Main Ingredient > Meat > Beef > Ground Beef
Main Ingredient > Eggs/Dairy > Cheese
Preparation > Time to Make > < 60 mins
Preparation > Equipment > Oven > Casseroles

Featured Reviews for This Recipe

From: Nasseh

On Jul 1, 2009

I made recipe using enchilada sauce instead of tomato sauce. I also lowered the mayo to 1/4 cup & added taco seasoning to the meat. The biscuit layer was rather bland & needs something added to it. Other than that it was good.

0 people found this review helpful

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From: Queen of Harts

On Jun 24, 2009

I got this recipe from my aunt, and have made it several times. Some of her measurements are bit different, but the idea is the same. It turns out tasty and the leftovers (if there are any!) are good too. Thanks for posting (now I don't have to!)

0 people found this review helpful

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From: Junebug

On May 14, 2003

An easy dish to fix and it tasted great! I made as directed, except I substituted a can of drained and rinsed pinto beans and 1/8 to 1/4 tsp chipolte chili powder for the meat, but that is a personal preference. Thanks for sharing another delicious recipe Sharon 123!

3 people found this review helpful

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From: JenniferK2

On Sep 11, 2007

This was good an easy too! I omitted the green pepper and onion as I didn't have it on hand (so I added some minced dried onion instead). I also added a packet of taco seasoning so I left out the paprika. Added extra cheese and sour cream; left out the mayo (my son is allergic to eggs). I also spread a can of refried beans on the crust below the meat. Topped it with chopped tomato and avocado. Delish!

2 people found this review helpful

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Read all 14 reviews