Deep-Dish Taco Squares from Tablespoon

Congratulations to Wendi P who won our first round of cookbook giveaways!!! If you've already entered, your name is still in the running for next Wednesday's drawing.

I'm glad it's Friday and a three day weekend. Here's an easy recipe for Monday's lunch if the kids are home and restless. It really doesn't take a lot of prep work and I consider it kid-friendly as long as you use mild green chilies. (that's if your kids are like mine and complain that cinnamon gum is "spicy") There's no nice pretty picture of this casserole because when I scooped it up - it was messy goodness all over the plate! (Here's the original recipe and a nice pretty picture.)

Ingredients:
 
1/2  lb lean (at least 80%) ground beef
1/4  cup chopped onion (1 small)
2  tablespoons Old El Paso® taco seasoning mix (I used the whole package)
1  cup Original Bisquick® mix
1/4  cup cold water
1/2  cup sour cream
1/3  cup mayonnaise or salad dressing (I used Ranch dressing instead of mayonnaise)
1/2  cup shredded sharp Cheddar cheese (2 oz) (Shred a cup, add half to the sour cream and top with the rest for extra cheesiness)
1  medium tomato, chopped (3/4 cup)
1  can (4.5 oz) Old El Paso® chopped green chilies

Preparations:

1. Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 8-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning mix until blended.
2. In medium bowl, stir Bisquick mix and water until soft dough forms. Using fingers dipped in Bisquick mix, pat dough in bottom and 1/2 inch up sides of baking dish.
3. In same bowl, mix sour cream, mayonnaise and cheese until blended. Layer beef mixture, tomato and chiles over dough; spoon sour cream mixture over top.
4. Bake 25 to 30 minutes or until edges of dough are light golden brown.