Recipe: Impossible Mexican Fiesta Casserole

IMPOSSIBLE MEXICAN FIESTA CASSEROLE

1 lb lean ground beef
salt and pepper (to taste)
4 oz cheddar cheese, shredded,
1 cup dairy sour cream
2/3 cup mayonnaise or salad dressing
2 tbsp finely chopped onion
2 cups Bisquick Baking Mix
1/2 cup water
1 cup thinly sliced tomatoes (2 or 3 ripe tomatoes)
3/4 cup chopped green bell pepper
paprika (optional)

Preheat the oven to 375 degrees F. Greased a 13x9x2-inch baking pan.

Cook and stir the meat in a large skillet until brown. Drain off the excess fat. Season the meat with the salt and pepper, then set aside.

Mix the cheese, sour cream, mayonnaise, and onion and set this mixture aside.

Stir the baking mix and water together until a soft dough forms. With floured fingers, pat the dough in prepared baking pan, pressing the dough 1/2-inch up the sides of the pan.

Layer the meat, tomato slices, and green pepper onto the dough. Spoon the sour cream mixture over the top and sprinkle with the paprika, if used.

Bake uncovered until the edges of the dough are light brown, 25 to 30 minutes. Cool 5 minutes and then cut into squares.

Servings: 6