1/1 Photo of Mexican Fiesta Casserole
- Carla -'s Note:
I adopted this recipe in February 2005. While I'm not much of a casserole person, this one looks to be pretty good.
My Private Note
Units: US | Metric
- 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
- 1Preheat the oven to 375F.
- 2Cook the ground beef in a large skillet until browned; drain off the excess fat.
- 3Season the meat with the salt and pepper; set aside.
- 4Mix together the cheese, sour cream, mayonnaise and onion; set this mixture aside.
- 5Stir the biscuit mix and water together until a soft dough forms.
- 6With 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.
- 7Layer the browned ground beef, tomato slices, green pepper, and sliced olives over the dough layer.
- 8Spoon the sour cream and cheese mixture over the top.
- 9Bake, uncovered, until the edges of the dough are light brown, 25 to 30 minutes.
- 10Cool 5 minutes and then cut into squares to serve.
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Nutritional Facts for Mexican Fiesta Casserole
Serving Size: 1 (308 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 613.0
- Calories from Fat 358
- Total Fat 39.8 g
- Saturated Fat 14.8 g
- Cholesterol 96.4 mg
- Sodium 1034.0 mg
- Total Carbohydrate 39.1 g
- Dietary Fiber 2.7 g
- Sugars 9.6 g
- Protein 25.0 g