| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy, Eggs |
Tex-Mex |
Poultry |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Bisquick original baking mix |
| 1/2 |
c |
Cold water |
|
|
Nonstick cooking spray -or- |
| 1 |
tb |
Vegetable oil |
| 1 |
lb |
Ground turkey |
| 1 |
|
Envelope (1.25-oz) taco seasoning mix |
| 1 |
c |
Water |
| 1 |
pk |
(10-oz) frozen chopped spinach; thawed and squeezed dry |
| 1 |
c |
Ricotta cheese |
| 1/3 |
c |
Chopped green onions (about 3 medium) |
| 1 1/2 |
c |
Shredded Cheddar cheese (6-oz) |
| 1 |
c |
Sour cream |
| 1 |
|
Egg |
INSTRUCTIONS
HEAT oven to 375 degrees. Grease rectangular pan, 13x9x2 inches. Mix
baking mix and 1/2 cup cold water until soft dough forms. Press dough in
bottom of pan, using fingers dipped in baking mix.
SPRAY 12-inch skillet with nonstick cooking spray or coat with oil. Cook
ground turkey in skillet over medium heat, stirring frequently, until
white; drain. Stir in seasoning mix (dry) and 1 cup water. Heat to boiling;
reduce heat. Simmer uncovered 15 minutes, stirring occasionally. Spoon
turkey mixture over dough.
MIX spinach, ricotta cheese and onions; spread over turkey mixture. Mix
Cheddar cheese, sour cream and egg; spoon evenly over spinach mixture. Bake
30 to 35 minutes or until set. Let stand 5 minutes before cutting. 8
servings.
From <Betty Crocker: Bisquick Classics and New Favorites>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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