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California Taco Chili Bake

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By Betty Crocker Kitchens
Updated Dec 1, 2010
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Think of this recipe as one big baked taco, a dinner that can be ready for the oven in 10 minutes flat!

California Taco Chili Bake

  • Prep Time 10 min
  • Total 35 min
  • Servings 6
  • Ingredients 8
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Ingredients

  • 1 can (15 ounces) chili with beans
  • 1 1/2 cups Original Bisquick™ mix
  • 1/2 cup milk
  • 3/4 cup shredded Cheddar cheese (3 ounces)
  • Paprika
  • 1 cup shredded lettuce
  • 2 medium tomatoes, chopped (1 1/2 cups)
  • Additional shredded Cheddar cheese, if desired

Instructions

  • Step 
    1
    Heat oven to 400°F. Heat chili, stirring occasionally, until hot.
  • Step 
    2
    Beat Bisquick mix and milk with wire whisk until soft dough forms. Spread half of the dough in ungreased square baking dish, 9x9x2 or 8x8x2 inches. Top with chili. Sprinkle with 3/4 cup cheese. Drop remaining dough by 6 spoonfuls onto top. Sprinkle with paprika.
  • Step 
    3
    Bake about 25 minutes or until topping is light brown. Top with lettuce, tomatoes and additional cheese.

Nutrition

230 Calories
10 g Total Fat
9 g Protein
29 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
90
Total Fat
10 g
Saturated Fat
5 g
Cholesterol
15 mg
Sodium
780 mg
Potassium
430 mg
Total Carbohydrate
29 g
Dietary Fiber
3 g
Protein
9 g
% Daily Value*:
Vitamin A
14%
14%
Vitamin C
14%
14%
Calcium
16%
16%
Iron
12%
12%
Exchanges:
2 Starch; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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