California Taco Chili Bake

California Taco Chili Bake

Think of this recipe as one big baked taco, a dinner that can be ready for the oven in 10 minutes flat!

Prep Time

10

Minutes

Total Time

35

Minutes

Makes

6

servings

1
can (15 ounces) chili with beans
1 1/2
cups Original Bisquick® mix
1/2
cup milk
3/4
cup shredded Cheddar cheese (3 ounces)
Paprika
1
cup shredded lettuce
2
medium tomatoes, chopped (1 1/2 cups)
Additional shredded Cheddar cheese, if desired
  1. Heat oven to 400°F. Heat chili, stirring occasionally, until hot.
  2. Beat Bisquick mix and milk with wire whisk until soft dough forms. Spread half of the dough in ungreased square baking dish, 9x9x2 or 8x8x2 inches. Top with chili. Sprinkle with 3/4 cup cheese. Drop remaining dough by 6 spoonfuls onto top. Sprinkle with paprika.
  3. Bake about 25 minutes or until topping is light brown. Top with lettuce, tomatoes and additional cheese.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Time Saver
The shredded lettuce and chopped tomatoes can be picked up ready to use from the salad bar at your supermarket.
Substitution
Feel free to use your favorite cheese, such as Monterey Jack or Mexican, instead of the Cheddar.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 230
    • (Calories from Fat 90 ),
  • Total Fat 10 g
    • (Saturated Fat 5 g,),
  • Cholesterol 15 mg;
  • Sodium 780 mg;
  • Total Carbohydrate 29 g
    • (Dietary Fiber 3 g,
  • Protein 9 g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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