1 lb GROUND BEEF
2 tb TACO SEASONING
8 oz TOMATO SAUCE
1 3/4 c BISCUIT MIX
1/2 c MILK
1 c SHREDED MONTEREY JACK CHEESE
3 c SHREDDED LETTUCE
2 x TOMATOES, CHOPPED
1/2 c DAIRY SOUR CREAM
PREHEAT OVEN TO 400 F. IN A 10 OVEN PROOF SKILLET, BROWN GROUND BEEF.
DRAIN EXCESS FAT. ADD TACO SEASONING MIX AND TOMATO SAUCE TO BROWNED
MEAT. SIMMER FOR 5 MINUTES. SPREAD MIXTURE EVENLY IN PAN. REMOVE FROM
HEAT. IN A MIXER BOWL, BLEND BISCUIT MIX WITH MILK. ON A LIGHTLY
FLOURED BOARD, PAT DOUGH TO FORM A CIRCLE ABOUT 1 INCH SMALLER THAN
SKILLET. TRANSFER DOUGH TO TOP OF BROWNED MEAT MIXTURE. PLACE LARGE
PLATTER OR PIZZA PAN UPSIDE DOWN OVER THE TOP OF THE SKILLET. USING
HOT PADS CAREFULLY TURN THE SKILLET OVER. ASSEMBLE TACO PIE BY
SPRINKLING CHEESE TO WITHIN 1″ OF THE EDGE OF THE MEAT. SPREAD
LETTUCE TO WITHIN 1″ CHEESE. PLACE TOMATOES IN THE CENTER OF THE
CHEESE LAYER. MAKE 6 DOLLOPS OF SOUR CREAM ON TOP. CUT INTO 6 WEDGES
TO SERVE. NOTE: SUBSTITUE CHEDDAR CHEESE OR AMERICAN FOR MONTEREY
JACK.
Yields
6 Servings