Friday, September 7, 2012

Taco Beef Bake With Cheddar Biscuit Topping...

So I was having a major blonde moment when I was making this dish and learned something very important.  I will share this tidbit of knowledge with you, in case you ever have a blonde moment yourself...perhaps you can save yourself some stress.  The thing I learned is this:  If you have a casserole dish that has a little line in it...a little line that looks like a hairline fracture perhaps, but it doesn't FEEL like a crack (let's be honest, it was only a brief passing thought and you barely checked, because you weren't paying much attention...a new Maroon 5 song was on darnit!)...DON'T USE THAT CASSEROLE DISH!  Argh.  So that little line made a perfect tiny fracture right across the bottom of the dish and proceeded to leak into my oven...lovely!  It didn't really even separate...just leaked right on through that tiny, barely visible crack.  Thankfully, pretty much all of the food was still good...just scooped around that little section (it would've probably all been fine, since there were no pieces, and it looked like everything matched up perfectly with no missing bits of glass, but seriously...I may have had a blonde moment, but I'm not crazy!  lol).  Thankfully I got back in from walking the dogs before the smoke alarm went off...I don't think my apartment building neighbors would have appreciated that AT ALL at midnight.  Crisis (mostly) averted after I put another pan underneath to catch the leak, and got the windows open and fans on.  So...remember...just because it doesn't FEEL like a crack doesn't mean it's not a crack!  lol.  Man, I'm having one of those days.  Anyway, on with the can find the original at Betty Crocker.  Here it is:

Taco Beef Bake With Cheddar Biscuit Topping
6 servings - 460 calories each

1 lb. ground beef
1 pkg. taco seasoning
1 c. salsa of your choice
2 c. frozen corn
2 c. Bisquick
1 c. shredded cheddar
2/3 c. milk

Brown beef over medium high until browned, stirring occasionally.  Drain and put back in skillet.  Stir in taco seasoning, salsa & corn, and heat to boiling, stirring occasionally.  Pour mixture ungreased casserole dish.  In a separate bowl, mix bisquick, cheese & milk into a dough.  Drop in spoonfuls on top of the meat mixture.  Bake uncovered at 425 degrees for 20-25 minutes.  And that's it! 

*It doesn't look like there's a crack all the way across the top end of the dish does it?  I assure you, there is.  You can barely see it (even in person), but it leaks like a sieve!*

No side dish this time, since the calories were already high enough, and the serving size was decent.  You could probably get 8 servings out of it and add a side dish if you wanted to, though.  I'll let you know how it turns out with the update later this month :)

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