Speedy Taco Bake (Low Fat)


Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1lb lean ground beef
  • 1/2 cup onion, chopped
  • 1/2 cup Rotel® tomatoes, chopped and drained
  • 1 (1 1/4 oz) envelope taco seasoning mix
  • 1 (15 oz) can tomato sauce
  • 1 (15 1/4 oz) can whole kernel corn, drained
  • 1 cup fat-free Cheddar cheese, shredded
  • 6 slices fat-free cheese
  • 2 cup Bisquick® (original or reduced fat) baking mix
  • 1 cup skim milk
  • 2 eggs

Heat oven to 350 degrees. Cook ground beef and onion until beef is brown; drain. Spoon into ungreased 9x13x2 inch baking dish. Stir in taco seasoning mix (dry), tomato sauce, and corn. Place slices of cheese and sprinkle with shredded cheese. Stir remaining ingredients until blended. Pour over beef mixture. Bake 35 minutes until light golden brown.

Serve with sour cream, chopped tomato, and shredded lettuce if desired. Serves 8 (approximately 1 cup). 375 calories and 5 fat grams)





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