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Monday, September 9, 2013

Mexican Supreme

Fall makes me think of soup and casseroles. This Mexican Supreme is a little 
reminder that casseroles DON'T have to be made from rice or pasta....it has 
a fun mexican flare and taste delish!

Mexican Supreme
1 lb ground beef, cooked and drained
1 pkg. taco seasoning
1 can cream chicken soup
2 1/2 c. grated cheddar cheese
2 tomatoes, diced
1 large green pepper, diced + 2 T. butter/margarine
2 c. bisquick (you will also need 1/2 c. milk, 1 egg and 2 T. margarine for mixing this up too)

Preheat oven to 325 degrees. Cook ground beef. Set aside. In a separate bowl combine soup and  1 1/2 c. cheese. Stir until combined. Set aside.

Mix bisquick with 1/2 c. milk, 1 egg and 2 T. softened margarine. Stir until dough is soft and combined. Pat dough onto bottom of an 8x8 greased baking dish. 

Saute green peppers in butter, when done at the cooked meat and taco seasoning, stir until mixed and green peppers are covered. On top of biscuit crust, layer meat (mixed with green peppers), tomatoes, soup mixture, top with remaining cheese. Bake for 30-40 minutes, or until done. (mine took exactly 30 minutes).

Julie~

3 comments:

  1. Our weather is cooling off here like crazy, so this casserole is just perfect for us right now, thank you!!

    ReplyDelete
  2. This looks so good, im gonna try it πŸ˜‹

    ReplyDelete
  3. This looks so good, im gonna try it πŸ˜‹

    ReplyDelete