1
packet (1 oz) Old El Paso™ 25% Less Sodium Taco Seasoning Mix
2/3
cup water
1/2
cup finely shredded Mexican cheese blend (2 oz)
1
cup shredded lettuce
1/4
cup sour cream
1/4
cup from 1 bottle (9 oz) Old El Paso™ Mild Taco Sauce
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Steps
1
Heat oven to 425°F. Spray cookie sheet with cooking spray. In medium bowl, stir Bisquick mix, cornmeal and milk until soft dough forms. Drop dough into 4 mounds on cookie sheet. Pat each mound into 5-inch round, using fingers coated in Bisquick mix; pinch edges to form 1/4-inch rim. Prick bottoms with fork.
2
Bake 8 to 10 minutes or until golden brown. Place on individual serving plates.
3
Meanwhile, in 10-inch nonstick skillet, cook turkey over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink. Stir in taco seasoning mix and water. Cook uncovered about 5 minutes, stirring occasionally, until thick and bubbly. Spoon turkey mixture onto baked rounds. Top with cheese, lettuce, sour cream and taco sauce.
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Cornmeal is simply dried and ground corn. Available in fine, medium and coarse grinds, cornmeal can be white, yellow or even blue. Most cornbreads and muffins are made with medium or coarse meal.
Serve with your favorite Old El Paso® salsa to kick up the flavor a notch.
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