Ingredients:

  • 2.25 cups Bisquick Heart Smart Mix
  • 0.67 cup cold water
  • 0.5 tsp garlic powder
  • 1.5 lbs 90/10 lean ground beef
  • 1 oz low-sodium taco seasoning
  • 0.75 cup water
  • 1 large yellow onion, diced
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 tbsp olive oil
  • 0.5 cup light sour cream
  • 0.5 cup plain non-fat Greek yogurt
  • 0.5 cup reduced-fat mayonnaise
  • 1 cup sharp cheddar cheese, shredded
  • 1 cup monterey jack cheese, shredded
  • 4 oz diced green chiles, drained
  • 2 Roma tomatoes, seeded and diced

Instructions:

  1. Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch ceramic or glass baking dish.
  2. In a medium bowl, combine Bisquick Heart Smart Mix, cold water, and garlic powder. Mix until a soft dough forms.
  3. Press the dough into the bottom and 1/2 inch up the sides of the prepared baking dish to create the foundation.
  4. In a large non-stick skillet over medium-high heat, sauté the diced onion and bell pepper strips in olive oil until softened and moisture has evaporated. Remove vegetables from the pan and set aside.
  5. In the same skillet, brown the lean ground beef until fully cooked. Transfer to a colander to drain any excess fat thoroughly.
  6. Return the beef to the skillet. Stir in the taco seasoning and 3/4 cup water. Simmer for 5 minutes until the sauce has thickened.
  7. Layer the cooked beef and the sautéed vegetables evenly over the Bisquick crust.
  8. In a separate bowl, whisk together light sour cream, Greek yogurt, reduced-fat mayonnaise, green chiles, and half of the shredded cheese. (This mixture should create a creamy layer.)
  9. Spread the creamy mixture over the beef layer. Top with diced Roma tomatoes and the remaining shredded cheese.
  10. Bake for 30 to 35 minutes until the crust is golden brown and the cheese topping is bubbly and slightly browned.