Ingredients:

  • 2 cups Bisquick Original Mix (or 2 cups All purpose flour + 3 tsp baking powder + 1/2 tsp salt + 3 tbsp cold butter)
  • 1 cup Cold water (or Cold whole milk)
  • 2 lbs 93% Lean Ground Beef
  • 1 oz (28g) Low-sodium Taco Seasoning
  • 3/4 cup (175ml) Water
  • 1 Large yellow onion, thinly sliced
  • 1 Green bell pepper, sliced into strips
  • 1 Red bell pepper, sliced into strips
  • 1 tbsp (15ml) Olive oil
  • 1/2 cup (120g) Plain Non-fat Greek Yogurt
  • 1/2 cup (120g) Low-fat Sour Cream
  • 1/4 cup (60g) Light Mayonnaise
  • 4 oz (113g) Canned diced green chiles, drained
  • 1 cup (115g) Reduced-fat Sharp Cheddar Cheese, shredded
  • 1 cup (115g) Reduced-fat Monterey Jack Cheese, shredded
  • 2 Roma tomatoes, seeded and diced

Instructions:

  1. Preheat oven to 350°F (175°C). Combine Bisquick mix and water in a medium bowl until a soft dough forms. Spread the dough across the bottom and 1/2 inch up the sides of a greased 9x13 inch baking dish.
  2. Bake the crust alone for 8–10 minutes until set but not browned. This 'blind bake' prevents a soggy bottom.
  3. Heat olive oil in a large skillet over medium-high heat. Sauté sliced onions and bell peppers for 5–7 minutes until softened and slightly charred. Remove vegetables from the skillet and set aside.
  4. In the same skillet, brown the 93% lean ground beef until no pink remains. Drain any rendered fat. Stir in the taco seasoning and 3/4 cup water, simmering for 2-3 minutes until thickened.
  5. Layer the prepared beef over the pre-baked Bisquick crust, followed by the sautéed onions and peppers.
  6. In a separate bowl, whisk together the Greek yogurt, low-fat sour cream, light mayonnaise, and drained green chiles. Spread this mixture evenly over the vegetable layer.
  7. Top with shredded cheddar and Monterey Jack cheeses, and finish with the diced Roma tomatoes.
  8. Bake for 30–35 minutes until the cheese is melted and bubbly and the edges of the crust are golden brown.