| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains, Dairy, Eggs |
Mexican |
Mexican |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Lean ground beef |
| 1/2 |
c |
Onion; chopped |
| 1 |
|
Envelope taco seasoning mix |
| 8 |
oz |
Tomato sauce |
| 16 |
oz |
Vegetarian refried beans |
| 4 |
oz |
Green chiles; diced |
| 1/2 |
c |
Black olives; sliced |
| 1 |
c |
Prepared baking mix |
| 1/2 |
c |
Yellow cornmeal |
| 1/2 |
c |
Milk |
| 1 |
|
Egg; beaten |
| 2 |
tb |
Vegetable oil |
| 1 |
c |
Sour cream; or plain low-fat yogurt |
| 1 |
|
Egg |
| 2 |
c |
Cheddar cheese; grated |
INSTRUCTIONS
Preheat oven to 3750F. Spray a 9" x 13" baking dish with non-stick
vegetable spray. In a large skillet, brown ground beef with onion. Drain.
Stir in taco seasoning, tomato sauce, beans, chiles and olives.
In a large bowl, combine baking mix, cornmeal, milk, 1 egg and oil. Beat
vigorously for 30 seconds. Spread in the bottom of the baking dish. (Pat
with fingers to spread.) Spoon beef mixture over the dough. Mix together
sour cream, egg and cheese and spread over the beef mixture. Bake 30
minutes. Let stand 10 minutes before cutting.
This multi-layer dish has a crunchy bottom and a creamy top. Every bite is
a mouth-warming delight. Preparation Time: 50 minutes
Recipe by: Arizona Favorites by Dorie Pass, R.D., & Dorothy Tegeler
Posted to recipelu-digest by Badams <adamsfmle@sprintmail.com> on Feb 20,
1998
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