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Recipe: 6 Point Taco Casserole
Recipe Category: Main Course Entree Recipes
Similar Categories: Point, Taco, Casserole
6 Point Taco Casserole
1 lb. lean ground beef -- drained
1 1/2 cups whole kernel corn -- drained
1 cup pinto beans -- drained
1 can condensed tomato soup
1/4 cup water
1 packet taco seasoning mix (reserve 1 tsp for
topping)
1 cup Bisquick mix
1 egg
1/2 cup skim milk
1 cup grated lowfat cheese
Brown and drain ground beef. If desired, rinse beef under hot water to
remove extra fat. Add beans, corn, soup, water, and all but one teaspoon of
the taco seasoning. Pour into 9-inch square baking dish. In a separate bowl,
combine Bisquick, egg, milk, cheese, and 1 tsp taco seasoning until well
blended. Top meat/bean mixture with Bisquick topping mixture, spreading
gently to ensure that entire casserole is covered with topping mix. Bake
15-20 minutes at 375 degrees (400 if using metal pan) until topping is set
and just lightly brown. To serve, divide casserole into 9 equal square
servings, and enjoy!
servings 9
1 lb. lean ground beef -- drained
1 1/2 cups whole kernel corn -- drained
1 cup pinto beans -- drained
1 can condensed tomato soup
1/4 cup water
1 packet taco seasoning mix (reserve 1 tsp for
topping)
1 cup Bisquick mix
1 egg
1/2 cup skim milk
1 cup grated lowfat cheese
Brown and drain ground beef. If desired, rinse beef under hot water to
remove extra fat. Add beans, corn, soup, water, and all but one teaspoon of
the taco seasoning. Pour into 9-inch square baking dish. In a separate bowl,
combine Bisquick, egg, milk, cheese, and 1 tsp taco seasoning until well
blended. Top meat/bean mixture with Bisquick topping mixture, spreading
gently to ensure that entire casserole is covered with topping mix. Bake
15-20 minutes at 375 degrees (400 if using metal pan) until topping is set
and just lightly brown. To serve, divide casserole into 9 equal square
servings, and enjoy!
servings 9
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