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Steps
1
Heat oven to 375°F. Spray 13x9-inch pan with cooking spray. In 10-inch skillet, cook beef and chili powder over medium-high heat 6 to 8 minutes, stirring occasionally, until thoroughly cooked; drain. Set aside.
2
In small bowl, mix sour cream, mayonnaise, cheese and onion; set aside.
3
In medium bowl, stir Bisquick mix and cold water with fork until soft dough forms. Using fingers dipped in Bisquick mix, press dough in bottom and 1/2 inch up sides of pan. Layer beef, tomatoes and bell pepper on dough. Spoon sour cream mixture over top; spread evenly over vegetables to cover.
4
Bake uncovered 25 to 30 minutes or until edges of dough are light brown.
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This recipe can easily be cut in half to serve five. Use an 8-inch square (2-quart) glass baking dish and bake as directed.
For a chicken version of this Mexican bake, use 2 cups diced cooked chicken in place of the ground beef. You can omit step 2 and just toss the chicken with the chili powder.
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