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 min
  • Total Time 35 min
  • Servings 6

Ingredients

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.

Expert Tips

The shredded lettuce and chopped tomatoes can be picked up ready to use from the salad bar at your supermarket.

Feel free to use your favorite cheese, such as Monterey Jack or Mexican, instead of the Cheddar.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
230
(
Calories from Fat
90 ),
% Daily Value
Total Fat
10 g
10 %
(Saturated Fat
5 g,
5 %
),
Cholesterol
15 mg
15 %;
Sodium
780 mg
780 %;
Total Carbohydrate
29 g
29 %
(Dietary Fiber
3 g
3 %
),
Protein
9 g
9 %
;
% Daily Value*:
Vitamin A
14%;
Vitamin C
14%;
Calcium
16%;
Iron
12%;
Exchanges:
2 Starch; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.