DEEP DISH TACO SQUARES: This photo is from the Betty Crocker kitchen, but all versions look pretty much the same. Enjoy!
By Kevin Williams
I have so many recipes from so many different Amish cooks stored in my office that I could post them for a long time and not run out. Some of them – many of them – are just sitting sealed in n a large green plastic tote. So I thought it’d be fun to literally just stick my hand in there, rummage around, pull out a recipe and post the first one I grabbed, hence the name “Grab Bag.” Just so happens that it is for a what sounds like a not-very-Amish recipe but don’t be fooled. I have seen Deep Dish Taco Squares in a number of Amish cookbooks and seen the recipe from Indiana to Pennsylvania. This is a popular recipe among Amish cooks who want the taste of Tex Mex merged with the more traditional Amish hearty “dinner pie” type recipe. Deep Dish Taco Squares fits the bill! This version comes to us from a Katie Lehman in LaGrange County, Indiana
Rating
Prep time:
Cook time:
Total time:
Serves: 12 servings
- 1 pound hamburger
- 1 cup sour cream
- 2 /3 cup mayonnaise
- 2 tablespoon chopped onion
- 2 cup Bisquick
- ½ cup cold water
- taco seasoning or pizza sauce
- 1 cup shredded cheese
- Heat oven to 375.
- Brown hamburger and drain.
- Mix in sour cream, mayo, cheese and onions.
- Set aside.
- Mix Bisquick and water until soft dough forms.
- Pres into a 9 X 13 cake pan. Press dough up the sides.
- Layer beef on dough.
- Spoon sour cream mixture on top.
- Bake 30 minutes.
One Comment
Dorothy
Sounds and looks delicious, but where does the taco seasoning or pizza sauce go?
And it looks as if the sour cream etc gets mixed into the ground beef, but it’s separate from the beef in the instructions.
I’m making this tomorrow. I think I’ll add the taco seasoning to the beef and keep the sour cream mixture separate to go on top.