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Baked Taco Sandwich

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Baked Taco Sandwich
  • Prep 10 min
  • Total 42 min
  • Servings 4
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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!
Updated May 22, 2008

Ingredients

  • 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

Steps

  • 1
    Heat oven to 450°F. 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    More zip? Use shredded taco-seasoned cheese or Monterey Jack cheese with jalapeño peppers to boost that great Southwest flavor!

Nutrition

460 Calories, 28 g Total Fat, 29 g Protein, 24 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
460
Calories from Fat
250
Total Fat
28 g
Saturated Fat
12 g
Cholesterol
90 mg
Sodium
970 mg
Potassium
430 mg
Total Carbohydrate
24 g
Dietary Fiber
1 g
Protein
29 g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
2%
2%
Calcium
18%
18%
Iron
18%
18%
Exchanges:
1 1/2 Starch; 3 1/2 High-Fat Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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