Baked Taco Sandwich

Baked Taco Sandwich

Who says tacos have to be served in a taco shell? These tacos are like open-face sandwiches you eat with a fork. And you probably have all the ingredients you need on hand!

Prep Time

10

Minutes

Total Time

42

Minutes

Makes

4

servings

1
pound lean ground beef
1
package (1 ounce) Old El Paso® taco seasoning mix
1
cup Original Bisquick® mix
1/3
cup cold water
3/4
cup shredded Cheddar cheese (3 ounces)
Sour cream, if desired
Shredded lettuce, if desired
Chopped tomato, if desired
  1. Heat oven to 450ºF. Grease square pan, 8x8x2 inches. Cook beef and taco seasoning mix as directed on envelope of seasoning mix.
  2. Mix Bisquick mix and cold water until soft dough forms; spread in pan. Spread beef mixture over dough.
  3. Bake uncovered 25 to 30 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Immediately sprinkle with cheese. Let stand 1 to 2 minutes or until cheese is melted. Serve with remaining ingredients.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
More zip? Use shredded taco-seasoned cheese or Monterey Jack cheese with jalapeño peppers to boost that great Southwest flavor!

Nutrition Information:

1 Serving (1 Serving)
  • Calories 460
    • (Calories from Fat 250 ),
  • Total Fat 28 g
    • (Saturated Fat 12 g,),
  • Cholesterol 90 mg;
  • Sodium 970 mg;
  • Total Carbohydrate 24 g
    • (Dietary Fiber 1 g,
  • Protein 29 g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 3 1/2 High-Fat Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.