Skillet taco pie

6 servings

Ingredients

Quantity Ingredient
1 pounds GROUND BEEF
2 tablespoons TACO SEASONING
8 ounces TOMATO SAUCE
1¾ cup BISCUIT MIX
½ cup MILK
1 cup SHREDED MONTEREY JACK CHEESE
3 cups SHREDDED LETTUCE
2 xes TOMATOES, CHOPPED
½ cup DAIRY SOUR CREAM

Directions

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.

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