Mexican Fiesta Casserole
photo by Sherry1985
- Ready In:
- 1 lb lean ground beef
- salt and pepper, to taste
- 1 teaspoon chili powder
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 2⁄3 cup mayonnaise
- 1⁄4 medium onion, finely chopped
- 2 cups Bisquick baking mix
- 1⁄2 cup water
- 2 medium tomatoes, thinly sliced
- 1⁄2 cup chopped green bell pepper
- 1 (6 ounce) can sliced black olives, drained
- Preheat the oven to 375F.
- Cook the ground beef in a large skillet until browned; drain off the excess fat.
- Season the meat with the salt and pepper; set aside.
- Mix together the cheese, sour cream, mayonnaise and onion; set this mixture aside.
- Stir the biscuit mix and water together until a soft dough forms.
- With floured fingers, pat the dough into the bottom of a greased 13 X 9 X 2-inch baking pan, pressing the dough about 1/2-inch up the sides of the pan.
- Layer the browned ground beef, tomato slices, green pepper, and sliced olives over the dough layer.
- Spoon the sour cream and cheese mixture over the top.
- Bake, uncovered, until the edges of the dough are light brown, 25 to 30 minutes.
- Cool 5 minutes and then cut into squares to serve.
Questions & Replies
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The recipe was very easy to make and seemed pretty true to the measurements with the exception of the tomatoes which would have been way to much if used in the amount given, though I believe this is because tomatoes keep getting bigger - mine were bigger than softballs. Neither my husband or I cared for the flavor of the recipe, though. I didn't like the nearly uncooked flavor of the tomatoes and he didn't care for the sour cream/mayonaise mixture. Oh well, every recipe is not for everyone.